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Easy Homemade Chicken Noodle Soup

Homemade chicken noodle soup that's ready in under 30 minutes! Full of juicy chicken, tender beans, soft egg noodles and assorted veggies. 

Servings 6
Author Emily Weeks, RDN, LD

Ingredients

  • 1 medium onion diced
  • 6 large carrots diced
  • 5 stalks celery diced
  • 2 Tbsp butter
  • 1 Tbsp olive oil
  • 4 cups chicken broth
  • 6 cups water
  • 2 tsp minced garlic
  • 1.5 tsp dried basil
  • 1.5 tsp dried oregano
  • 1.5 tsp salt
  • ½ tsp black pepper
  • 1 can cannellini beans drained and rinsed
  • 2 small chicken breasts cooked, diced
  • 8 oz egg noodles uncooked

Instructions

  1. *If you need to cook the chicken breasts: In the Instant Pot, place two chicken breasts and 1/2 cup water or broth. Cook for 10 minutes on manual. Alternatively, slice breasts in half and cook in a grill pan or non-stick skillet with a splash of olive oil until cooked through. Cut or shred into pieces. 

  2. In a large stock pot, add the onion, carrots, celery, butter and olive oil over medium heat.  Sautee until the onions are translucent and begin to brown. 

  3. Add the chicken broth, water, minced garlic, basil, oregano, salt, pepper, beans, and cooked diced chicken breast. Bring to a boil then reduce heat to simmer for 20 minutes. 

  4. Add the egg noodles and simmer until the noodles are al dente, about 7-10 minutes.