CHICKEN NOODLE SOUP WITH HOMEMADE EGG NOODLES
Print

Chicken Noodle Soup

Chicken noodle soup is easy to make and the perfect solution when you need simple and flavorful comfort food.
Course Soup
Cuisine American
Keyword chicken noodle soup
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 10 small/med bowls
Calories 520kcal
Author April Woods

Ingredients

  • 5 boneless skinless chicken thighs cut into pieces or two large chicken breasts
  • 1 medium sweet yellow onion small diced
  • 4 large garlic cloves minced
  • 1 teaspoon seasoned salt
  • 4 tablespoons flour skip if you're making this gluten free
  • 4 tablespoons olive or vegetable oil
  • 2 cups chopped celery
  • 8 - 10 cups chicken stock or broth
  • 10 medium red potatoes chopped
  • 2 cups chopped carrots
  • 2 cups sliced mushroom we used baby portabellas
  • 2 cups sweet corn
  • noodles egg noodles are traditional, but use what you love!
  • fresh parsley
  • salt and pepper

Instructions

STOVE TOP DIRECTIONS

  • In a heavy bottomed stock pan, brown chicken pieces in a small amount of olive or vegetable oil. Remove chicken and reserve.
  • Add onion, garlic, and seasoned salt. Saute until fragrant and translucent.
  • Add flour, and oil. Saute 3 - 5 minutes until flour loses its rawness.
  • Pour in 8 cups chicken broth, and bring to a light simmer.
  • Add potatoes, carrots, mushrooms, and sweet corn. Simmer uncovered until potatoes and carrots are fork tender. Add additional broth if necessary.
  • Return chicken to pot, and drop in noodles. Cook to al dente.
  • Finish with salt, pepper, and fresh parsley.

INSTANT POT DIRECTIONS

  • Turn pot to saute mode and brown chicken pieces in a small amount of olive or vegetable oil. Remove chicken and reserve.
  • Add onion, garlic, and seasoned salt. Saute until fragrant and translucent.
  • Add flour, and oil. Saute 3 - 5 minutes until flour loses its rawness. (Skip this step if making gluten free).
  • Add stock, chicken, potatoes, carrots, mushrooms, and sweet corn. Cover pot and set to sealing. Cook on manual (high pressure) for 5 minutes.
  • Do a careful controlled quick release (pausing if there is sputtering). Stir in noodles and replace cover, allowing the residual heat to cook the noodles. (If not enough heat remains you can turn the pot back on to simmer).
  • Finish with salt, pepper, and fresh parsley.

Video

Notes

  • Calories are calculated without noodles, calories will vary based on size of chicken thighs and size of potatoes. 
  • Here is our homemade egg noodles recipe. 

Nutrition

Calories: 520kcal