Go Back
–+ servings

Homemade Chicken Noodle Soup with Egg Noodles

My Classic recipe for Homemade Chicken Noodle Soup with Egg Noodles is perfect for those days when you want a delicious, homemade meal without a lot of work. Or when you aren't feeling your best. Save this recipe to Pinterest so you can make it when you want. 
Print Pin
Course: dinner
Cuisine: American
Keyword: chicken noodle soup recipe, classic chicken noodle soup, homemade chicken noodle soup, homemade chicken noodle soup recipe, homemade chicken noodle soup with egg noodles
Prep Time: 10 minutes
Cook Time: 1 hour
Servings: 6 - 8 bowls
Author: Rachel

Equipment

  • Pressure Cooker or Slow Cooker
  • large pot or Dutch oven

Ingredients

Ingredients for the chicken

  • 1 1/4 lb boneless, skinless chicken breast
  • 1 cup chicken broth
  • 1 large yellow onion
  • 2 cloves of garlic, grated
  • 1 diced shallot
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp sea salt
  • 1/2 tsp fresh cracked black pepper
  • 1/4 tsp paprika

Ingredients for soup

  • 48 - 64 oz chicken broth
  • 1 1/2 cup sliced carrots
  • 1/8 cup flour
  • 3 bay leaves
  • 1 cup chopped celery
  • 2 cloves garlic, minced
  • 1 yellow diced onion
  • 1/4 cup chopped, fresh basil leaves
  • 1/4 cup chopped fresh sage
  • 2 Tbsp fresh thyme
  • 2 Tbsp extra virgin olive oil
  • 1 parmesan rind If you don't know what this is. It is literally the end of the parmesan triangle. You want to use about 1 inch of it.
  • 1 bag egg noodles
  • Optional: Peas, kale or green beans

Instructions

  • Combine all the ingredients for the pulled/shredded chicken in the pressure cooker or slow cooker. Put the onions, shallots and garlic on the bottom. Add the chicken, the chicken broth and then add the seasoning on top of everything. Cook in the pressure cooker for 25 minutes. Cook in a slow cooker for 6-8 hours.
  • In a Dutch oven, add the olive oil and heat through. Then add the onions, garlic and carrots. Cook for about 5 minutes.
  • Add the celery and the bay leaves. Cook for about 3 minutes.
  • Add in the flour and mix well. Cook about 3 minutes.
  • Add the chicken both and bring everything to a boil. Once it is boiling, immediately reduce the heat and simmer.
  • Heat a pot with salted water on another burner. Once boiling, add the egg noodles and cook according to package directions.
  • When the pressure cooker or slow cooker is done, shred the chicken and add it and everything else that was in the pressure cooker to the Dutch oven.
  • Continue to simmer and add in the sage, thyme, basil and parmesan rind. Simmer for 10 minutes.
  • If you want to add in peas or the beans, add them 5 minutes before you are done simmering. To add kale or spinach, turn the heat off and add them just before serving.
  • Divide the egg noodles among the bowls. Ladle the soup on top of the noodles. Serve immediately. Top with additional parmesan, salt and pepper to taste and a little thyme.