Easy Chicken Noodle Soup (Stove Top or Crock Pot!) (2024)

This Chicken Noodle Soup recipe is easy to make from scratch on the stove top or the Crock Pot! It has the best mix of seasonings, egg noodles, and can be made with chicken breast, chicken thighs, or rotisserie chicken!

Easy Chicken Noodle Soup

There is nothingcozierthan a warm bowl of homemade Chicken Noodle Soup, and this recipe has thebestcombination of seasonings and flavor enhancers that put it above the rest while still keeping things simple and easy.

I have everything you need to know: I’ll tell you what types of chicken are best for this recipe, how to make sure the noodles don’t soak up all of that delicious broth, storage info, andmore.Let’s do it!

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Sautéthe onions, carrots, celery, and garlic in butter until softened. Add the seasonings, soy sauce, hot sauce, chicken, and chicken broth.

Bring to a gentle boil and cook for 15-20 minutes, until chicken is cooked through. (A gentle boil ensures the chicken stays juicy and doesn’t get tough.)

Remove the chicken and use 2 forks to shred it. Return it to the soup.

Boil the noodles separately and add them directly to serving bowls if you expect leftovers, then ladle the soup on top. Otherwise, you can add the drained noodles right to the pot of soup and serve.

Crock Pot Method

• Melt the butter in the Crock Pot. Add the onions, carrots, celery, and garlic and toss to coat.
  Add the seasonings, soy sauce, hot sauce, chicken, and chicken broth.
• Cook on low for 6 hours. (I recommend low heat to keep the chicken juicy and tender. Cooking it over higher heat makes it tougher. If necessary, it can be cooked for 4 hours on high.)
• Cook noodles separately as outlined in stovetop procedure.
• Add the drained noodles to serving bowls and ladle soup on top. Serve!

Instant Pot Method

• Check out my Instant Pot Chicken and Noodle Soup recipe!

Pro Tips

• Be sure to cook the egg noodles separately. Add them directly to serving bowls and ladle the soup on top. This way the noodles won’t absorb all of the broth, this is especially important if you plan on having leftovers.
• Bone-in chicken breast or thighs adds the most flavor to the broth, but boneless chicken or leftover/rotisserie chicken may also be used.
• You can’t taste the hot sauce, soy sauce, or mustard powder in this recipe. They are used as flavor enhancers in the soup. The turmeric adds a nice golden color to this soup but can be omitted if needed.
• Top this soup with Ranch Oyster Crackers for even more flavor!

Storage

• Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.

Tools For This Recipe

(Amazon affiliate links)- Check out all of my kitchen essentials here.

• 4.5 quart Dutch oven– This is the one pictured in this post and is a great size for this recipe.
• Pinch Bowls– for measuring out seasonings ahead of time.

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posted by Stephanie on November 22, 2021 — 46 Comments »