Easy Chicken Noodle Soup Stove Top Or Crock Pot

Easy Chicken Noodle Soup

There is nothing cozier than a warm bowl of homemade Chicken Noodle Soup, and this recipe has the best combination of seasonings and flavor enhancers that put it above the rest while still keeping things simple and easy. I have everything you need to know: I’ll tell you what types of chicken are best for this recipe, how to make sure the noodles don’t soak up all of that delicious broth, storage info, and more. Let’s do it!

How to Make It

See recipe card below this post for ingredient quantities and full instructions. Sauté the onions, carrots, celery, and garlic in butter until softened. Add the seasonings, soy sauce, hot sauce, chicken, and chicken broth. Bring to a gentle boil and cook for 15-20 minutes, until chicken is cooked through. (A gentle boil ensures the chicken stays juicy and doesn’t get tough.) Remove the chicken and use 2 forks to shred it. Return it to the soup.

Boil the noodles separately and add them directly to serving bowls if you expect leftovers, then ladle the soup on top. Otherwise, you can add the drained noodles right to the pot of soup and serve.

Crock Pot Method

Melt the butter in the Crock Pot. Add the onions, carrots, celery, and garlic and toss to coat. Add the seasonings, soy sauce, hot sauce, chicken, and chicken broth. Cook on low for 6 hours. (I recommend low heat to keep the chicken juicy and tender. Cooking it over higher heat makes it tougher. If necessary, it can be cooked for 4 hours on high.) Cook noodles separately as outlined in stovetop procedure. Add the drained noodles to serving bowls and ladle soup on top. Serve!

Instant Pot Method

Check out my Instant Pot Chicken and Noodle Soup recipe!

Storage

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.

4.5 quart Dutch oven– This is the one pictured in this post and is a great size for this recipe. Spice Rack– This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.) Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer. Pinch Bowls– for measuring out seasonings ahead of time. 16 oz. storage containers – I use these to store/freeze my soups. They have 8 oz. sizes as well. They’re stackable, leak proof, and dishwasher/microwave safe.