Print

Classic Homemade Chicken Noodle Soup

bowl of homemade chicken noodle soup with black spoons beside it and another bowl of soup in the background.
Print Recipe

This easy recipe for classic homemade chicken noodle soup is nourishing and delicious, just like your grandma used to make. Includes stovetop and slow cooker instructions. (dairy-free, nut-free, gluten-free option)

Ingredients

Scale
  • 1 tsp olive oil
  • 1/2 medium onion, chopped
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 3 cloves garlic, minced
  • 1 large boneless, skinless chicken breast
  • 4 cups low sodium chicken broth
  • 1 tsp dried oregano
  • 1/2 tsp ground black pepper
  • 1/2 tsp kosher salt
  • 1 bay leaf
  • 4-6 oz pasta of choice (egg noodles, whole wheat pasta or gluten-free chickpea pasta)

Instructions

Stovetop:

  1. Heat oil in a large heavy-bottomed pot over medium-low heat. Add onion, carrot, celery and garlic. Cook, stirring, until vegetables are softened, about 5-10 minutes.
  2. Add chicken breast, broth, oregano, pepper, salt, and bay leaf. Cover and simmer on low heat until chicken is cooked through, about 15-20 minutes.
  3. Remove chicken to a plate and bring liquid back to a boil.
  4. Add noodles to the simmering broth, adding water or more broth if needed to ensure noodles are submerged. Cook for the number of minutes indicated on the package (it will vary based on the type of pasta you are using).
  5. Meanwhile, shred the chicken with two forks.
  6. Once noodles are soft, remove bay leaf, add chicken back to the pot, and stir. Serve hot.

Slow Cooker:

  1. Add al ingredients except for noodles to the pot of your slow cooker and stir.
  2. Cover and cook on low heat for 6-8 hours.
  3. Remove chicken to a plate.
  4. Add noodles to the slow cooker, cover, and continue cooking until noodles are al dente, 15-30 minutes (depending on the type of noodle used).
  5. Shred chicken using two forks and add back to the soup.
  6. Stir and remove bay leaf before serving.

Notes

  • Start low with the salt and taste after the chicken is cooked. You'll need to add more salt depending on the broth you use. Since I use unsalted homemade broth or low sodium broth, I usually need a little more salt at the end.
  • Try adding other fresh or dried herbs, such as thyme, parsley or rosemary if you'd like.
  • You may need to add a little bit more broth or water to cook the noodles, so check and adjust as needed.
  • If you're using the slow cooker, check the noodles starting at 15 minutes to make sure they don't get mushy. Egg noodles will take the least amount of time, and chickpea pasta will probably take a little longer.
  • If you plan to freeze part of your soup, remove the portion you'd like to freeze before adding the noodles. Noodles don't freeze well - they'll turn to mush upon thawing - so it's best not to freeze the soup with them.
  • To make this soup super quick and easy, use shredded, cooked chicken. I like to keep portions of it in my freezer for times when I don't have anything planned or we aren't feeling good and want to make soup.
  • Store leftovers in the refrigerator up to 5 days.

Keywords: chicken noodle soup, homemade chicken noodle soup, healthy chicken noodle soup

Find it online: https://livelytable.com/classic-chicken-noodle-soup/