Chicken Noodle Soup
with egg noodles
This is a cozy classic with a twist! Stirring salsa into chicken noodle soup at the end of cooking gives it great flavor. (We used a similar method in this version.)
Cooking methods: This recipe includes instructions for using the Instant Pot, Slow Cooker, or stove. Select your preferred method.
Ingredients
- Garlic - 2 cloves, chopped
- Onions, medium - 1, chopped
- Carrots - 8 oz, sliced
- Celery - 2 stalks, sliced
- Chicken breast, boneless and skinless - 1 lb
- Oil, cooking - 1 Tbsp
- Butter - 2 Tbsp
- Thyme, dried - 1/2 tsp
- Stock, any type - 5 cups
- Bay leaves - 2
- Salsa, store-bought - 1/2 cup
- Egg noodles - 6 oz (sub any pasta shape)
Nutrition Facts
Choose Cooking Method
Prep
- Garlic / Onions / Carrots / Celery - Prep as directed and combine. (Can be done up to 5 days ahead)
- Noodles - Cook noodles according to package directions. If prepping ahead, toss with some oil to prevent sticking. (Can be done up to 5 days ahead)
- Chicken - Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)
- Slow Cook Soup - In the bowl of a slow cooker, combine garlic, onions, carrots, celery, chicken, dried thyme, stock, and bay leaves. (Note: With this cooking method, you won’t need the oil or butter listed in the ingredients list.) Slow cook until chicken is tender and falling apart, on low for 6 to 7 hours or high for 3 to 4 hours. (Can be done 1 day ahead)
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Make
- When chicken is cooked, transfer to a cutting board and shred or chop. Stir chicken back into soup.
- Remove bay leaves from soup and stir in salsa. Taste and season with some salt and pepper.
- Divide cooked noodles between serving bowls. Ladle hot soup over top. Enjoy!
Prep
- Garlic / Onions / Carrots / Celery - Prep as directed and combine. (Can be done up to 5 days ahead)
- Noodles - Cook noodles according to package directions. If prepping ahead, toss with some oil to prevent sticking. (Can be done up to 5 days ahead)
- Chicken - Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)
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Make
- Heat a Dutch oven with cooking oil over medium heat. Add chicken and sear on both sides until golden brown and just cooked through, adjusting heat if needed. This should take 10 to 12 minutes. Transfer chicken to a cutting board and let rest while cooking the vegetables.
- To heated pan, add butter and then garlic, onions, carrots, and celery with some salt. Saute, scraping up any browned bits on the bottom of the pan, until starting to turn tender, 4 to 5 minutes.
- Stir in thyme and cook for 1 minute.
- Add stock and bay leaves to pan and bring to a simmer.
- Meanwhile, shred or chop chicken. Add it to pan with simmering stock.
- Simmer soup until vegetables are tender, 5 to 10 minutes more.
- Remove bay leaves from soup and stir in salsa. Taste and season with some salt and pepper.
- Divide cooked noodles between serving bowls. Ladle hot soup over top. Enjoy!
Prep
- Garlic / Onions / Carrots / Celery - Prep as directed and combine. (Can be done up to 5 days ahead)
- Noodles - Cook noodles according to package directions. If prepping ahead, toss with some oil to prevent sticking. (Can be done up to 5 days ahead)
- Chicken - Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)
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Make
- Turn on the simmer / saute function of a Instant Pot. Add oil and then chicken and sear on both sides until golden brown, ~2 minutes per side. Set chicken aside. To heated pot, add butter and then garlic, onions, carrots, and celery with some salt. Saute, scraping up any browned bits on the bottom of the pan, until starting to turn tender, 4 to 5 minutes. Stir in thyme and cook for 1 minute.
- Turn off simmer / saute function and return chicken to pan. Add stock (reduce liquid by 10-20% to account for lack of evaporation in the Instant Pot) and bay leaves.
- Close and lock the lid. Set the pressure valve to 'Sealing'. Cook on manual / high pressure for 8 minutes. Let pressure release naturally for 5 minutes and then manually release any remaining pressure.
- Remove chicken from pot and transfer to a cutting board. Shred or chop. Stir chicken back into soup.
- Remove bay leaves from soup and stir in salsa. Taste and season with some salt and pepper.
- Divide cooked noodles between serving bowls. Ladle hot soup over top. Enjoy!
Nutrition Facts
Reviews
Ratings
21 reviews
Skipped the salsa, added fresh dill, because that's how my family always makes it. Quick and easy.
0 HelpfulWe liked it, but not a favorite. Something was off from chicken soup I normally make. Might have been too much onion and I definitely should have sauteed them instead of putting them raw in the crockpot.
0 HelpfulI used this recipe as a framework and then added a whole bunch more veggies - giving 4 stars because I think without the added veggies, it might have been a little lackluster, but with the added veggies, it was delicious. I used butter at two steps - first with the oil to saute/brown the chicken and then as called for in the recipe during the veggie saute. I also added leeks and red and green bell pepper to the veggie saute step. I used fresh thyme, rosemary and savory for flavor. I added a can of fire roasted diced tomatoes to the saute after the herbs. I added kale/ zucchini towards the end with the stock and salsa. I plopped the whole chicken breasts back into the soup at the end so that they would shred easier without overcooking.
0 Helpful