You may never buy the canned stuff again after I show you how to make chicken noodle soup from scratch. So easy and delicious!
Oh, cold and flu season…you are already upon us. My family has already caught our first cold virus of the season. It seems like as soon as the kids start back to school, ALL the germs start popping back up.
So during cold season I make chicken noodle soup. Like, a lot.
Because nothing hits the spot when you are sick quite like some chicken noodle soup from scratch.
You can use your own homemade chicken stock to make this (see my bone broth recipe here), which is what I used for this recipe…or you can use the boxed stuff from the store. I have personally used both, and it turns out great either way.
I have also been making this in my Instant Pot lately, so I am updating my recipe to include instructions for that. Note: These are Amazon affiliate links, which support this site at no extra cost to you.
But you are not going to believe how simple it is to make this! The most work you will exert will be a little chopping. I made a little video to show how easy it is.
Side note: I used to remove celery leaves from things. I don’t do that any more. I find that the celery leaves add more flavor.
You can also use any cut of pasta. I prefer egg noodles for chicken noodle soup, but I have also made this with spaghetti, linguine, etc.
This recipe is great for using up an open box of pasta. It may not be enough to make a pasta dinner for the family. But just the perfect amount for some soup!
Chicken Noodle Soup from Scratch Recipe
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- 1/2 tablespoon of olive or cooking spray
- 1/2 cup diced onion about half of a large onion
- 3 stalks of celery chopped
- 3 carrots chopped
- 2 cloves of fresh garlic minced
- 2 leaves bay
- 1/2 Tablespoon fresh parsley chopped (you can substitute dried)
- 7 cups chicken stock homemade or store-bought
- 6 ounces uncooked egg noodle pasta
- 6 ounces of cooked shredded chicken (I used leftover rotisserie chicken)
- salt and pepper to taste
Spray a large pot (I used this 5 1/2 quart multipurpose one)* with cooking spray (or drizzle with olive oil), and heat to medium.
Add the onion, celery, carrots, parsley and bay leaves to the pan.
When they start to sizzle reduce heat to low, stir and cover.
Cook covered for about 5 minutes, stirring a couple of times in between.
Add the minced garlic, 1/4 teaspoon of salt and 1/8 teaspoon of black pepper; stir, recover and cook another minute.
Raise the heat back up to about medium high and bring to a boil.
Add the pasta, and cook according to package directions.
Add the chicken when there is about 2 minutes left for the pasta to cook.
Add salt and pepper to taste.
Add parsley for garnish (optional).
Drizzle the oil into the inner stainless steel pot, and preheat on the sauté setting to medium for about a minute.
Add the bay leaves, parsley, onion, celery and carrots and cook for about 3 to 5 minutes, until they start to get tender.
Add the garlic, and cook a minute more.
Turn off the heat, add the chicken stock, cooked shredded chicken and pasta.
Place the lid on top, lock it, and use the manual setting to set to 3 minutes high pressure.
Allow the pressure to naturally release for 8 minutes, then quick release it to release the rest of the pressure.
Nutrition information is approximate and was calculated using a nutrition label generator.