Homestyle chicken noodle soup is full of cozy warm flavors, noodles and shredded chicken. A bowl of this soup can warm up a cold chilly day or cure the common cold. Make a pot of this homestyle chicken noodle soup in under an hour, perfect for a busy weeknight dinner.
It’s a great recipe for left over chicken, turkey or a store bought rotisserie chicken.
Instant Pot Chicken
To quickly cook chicken for this recipe, you can use the instant pot. Salt and pepper the chicken. Add your chicken (about 1 pound) to the instant pot with 1 cup of chicken stock or water.
If the chicken is frozen you can cook it on high pressure for 12 minutes. If the chicken is thawed, cook it on high pressure for 10 minutes. Let the pressure naturally release.
This will add about 30 minutes onto your cooking time.
Shredding Chicken
There are a lot of different ways to quickly shred chicken. Using two forks to shred the chicken into bite-size pieces is the more traditional way and for this recipe it would work because it’s not a lot of chicken.
To do it faster, you can use the paddle attachment on a stand mixer (preferred way) or the hand mixer.
Homestyle Chicken Noodle Soup Noodles
Make this soup with your favorite noodles. Most chicken noodle soup recipes call for wide egg noodles. My grandma prefers the super thin egg noodles. For this homestyle chicken noodle soup, I choose Trader Joe’s Organic Trofie Pasta which are thin 2-inch pasta strands slightly twisted around each other. Feel free to substitute in egg noodles or another noodle that “has a bite” to it.
Homestyle Chicken Noodle Soup
Ingredients
- 1 TBSP Olive Oil
- 1 Onion - diced about one cup
- 3 Celery Stalks - diced about one cup
- 3 Carrots - diced about one cup
- 3 tsp Salt divided
- 1 tsp Dry Thyme
- 1 Bay Leaf
- 6 Cups Chicken Stock
- 2 cups Shredded or Cubed Cooked Chicken or turkey
- 2 cups Trofie Pasta Noodles
- Chopped Parsley for garnish optional
Instructions
- Over medium heat, add olive oil, diced onion, diced celery and diced carrots. Stir in 1 tsp of salt. Cook the onion until just about soft and translucent, approximately 5 minutes.
- Add in the dry thyme and bay leaf.
- Add in the chicken and chicken stock. Simmer over medium heat for about 15-20 minutes. Taste and season with another 1 tsp of salt.
- Remove the bay leaf.
- Bring the soup up to a boil and add the noodles. Cook until the noodles are done, about 12 minutes. Sprinkle on chopped parsley for color.
Freezing Instructions
I recommend freezing them in individual batches using plastic containers – that way you can defrost as needed. Do not add in the noodles, until you’re reheating the soup to eat. To reheat – take out of the freezer and defrost by running under cold water until it starts to loosen up. You only need to defrost enough to get the soup out of the container and into the pot. You can continue to defrost & cook on the stove over medium heat. Feel free to add in water as needed to get the broth, noodle, chicken ratio of your liking. Over high heat bring the soup up to a boil and add in the noodles – about 1/4 cup per serving. Cook the noodles until done, 15 minutes or so and enjoy.