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Chicken noodle soup in 2 white bowls overhead on marble counter with red towel

Chicken Noodle Soup from Scratch

You may never buy the canned stuff again after you make my chicken noodle soup from scratch.
Course Soup
Cuisine American
Keyword chicken noodle soup
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 generous servings
Calories 243 kcal
Author Marjorie @APinchOfHealthy

Ingredients

  • 1/2 tablespoon olive oil or cooking spray
  • 1/2 cup diced onion about half of a large onion
  • 3 stalks celery chopped
  • 3 carrots chopped, about 2 cups
  • 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 cooked chicken (I used leftover rotisserie chicken, and you can use more if you like)
  • salt and pepper to taste

Instructions

STOVETOP

  1. 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. 

  2. Add the onion, celery, carrots, parsley and bay leaves to the pan.
  3. When they start to sizzle reduce heat to low, stir. 

  4. Cook for about 5 minutes, stirring a couple of times in between.

  5. Add the minced garlic, 1/4 teaspoon of salt and 1/8 teaspoon of black pepper; stir and cook another minute.

  6. Add the chicken stock to the pot, using a wooden spoon* to scrape up any brown bits from the bottom.

  7. Raise the heat back up to about medium high and bring to a boil. 

  8. Add the pasta, and cook according to package directions. 

  9. Add the chicken when there is about 2 minutes left for the pasta to cook.
  10. Add salt and pepper to taste.
  11. Add parsley for garnish (optional).
  12. *These are Amazon affiliate links

INSTANT POT

  1. Drizzle the oil into the inner stainless steel pot, and preheat on the sauté setting to medium for about a minute.

  2. Add the bay leaves, parsley, onion, celery and carrots and cook for about 3 to 5 minutes, until they start to get tender.

  3. Add the garlic, a pinch of salt and pepper to season the veggies, and cook a minute more.

  4. Turn off the heat, add the chicken stock, cooked diced chicken and pasta.

  5. Place the lid on top, lock it, and use the manual setting to set to 2 minutes low pressure.

  6. Allow the pressure to naturally release for 8 minutes, then quick release it to release the rest of the pressure.

  7. Salt and pepper, to taste.

Recipe Video

Recipe Notes

Nutrition information is approximate and was calculated using a nutrition label generator.

Nutrition Facts
Chicken Noodle Soup from Scratch
Amount Per Serving
Calories 243 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Cholesterol 32mg11%
Sodium 444mg19%
Potassium 532mg15%
Carbohydrates 35g12%
Fiber 2g8%
Sugar 7g8%
Protein 11g22%
Vitamin A 5260IU105%
Vitamin C 4.9mg6%
Calcium 44mg4%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.