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Chicken Noodle Soup
with egg noodles

Active: 25 Total: 40

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.

Tags

Ingredients

Servings:
4
Metric
Chicken Noodle Soup:
  • 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:
  • Egg noodles - 6 oz (sub any pasta shape)

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Garlic / Onions / Carrots / Celery - Prep as directed and combine. (Can be done up to 5 days ahead)
  2. 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)
  3. Chicken - Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)
  4. 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

  1. When chicken is cooked, transfer to a cutting board and shred or chop. Stir chicken back into soup.
  2. Remove bay leaves from soup and stir in salsa. Taste and season with some salt and pepper.
  3. Divide cooked noodles between serving bowls. Ladle hot soup over top. Enjoy!

Prep

  1. Garlic / Onions / Carrots / Celery - Prep as directed and combine. (Can be done up to 5 days ahead)
  2. 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)
  3. Chicken - Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)

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Make

  1. 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.
  2. 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.
  3. Stir in thyme and cook for 1 minute.
  4. Add stock and bay leaves to pan and bring to a simmer.
  5. Meanwhile, shred or chop chicken. Add it to pan with simmering stock.
  6. Simmer soup until vegetables are tender, 5 to 10 minutes more.
  7. Remove bay leaves from soup and stir in salsa. Taste and season with some salt and pepper.
  8. Divide cooked noodles between serving bowls. Ladle hot soup over top. Enjoy!

Prep

  1. Garlic / Onions / Carrots / Celery - Prep as directed and combine. (Can be done up to 5 days ahead)
  2. 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)
  3. Chicken - Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)

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Make

  1. 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.
  2. 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.
  3. 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.
  4. Remove chicken from pot and transfer to a cutting board. Shred or chop. Stir chicken back into soup.
  5. Remove bay leaves from soup and stir in salsa. Taste and season with some salt and pepper.
  6. Divide cooked noodles between serving bowls. Ladle hot soup over top. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
Just a moment...
% Daily Value
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Just a moment...
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Increase your nutrition smarts


Reviews

Ratings

Original (5)
Gluten-free (1)
No ratings yet.
Paleo (0)
No ratings yet.
Vegetarian (0)

3 reviews

This is a good chicken soup recipe. I should have tasted the salsa before adding. I used a hot salsa and it made the soup almost inedible. I think it would have been perfect with less of the hot salsa or the full amount of medium salsa.

By: Karen
Posted: Jan 19, 2021
Diet: Original
0 Helpful

This was fine. I liked how easy it was. I forgot to add the salsa at the end until I had already dished out bowls, and I figured my kids probably would prefer it without it. I just added a dash of hot sauce to mine. It was a bit bland so the salsa probably would have helped. I like how the noodles are added separately, this allowed me to give the kids extra noodles since that is mostly what they eat, and gives my low-carb husband the option to use something else.

By: Rachel
Posted: Jan 18, 2021
Diet: Original
0 Helpful

This was ok, but a bit bland. I wish I had used hotter salsa.

By: Mark
Posted: Jan 18, 2021
Diet: Gluten-free
0 Helpful