Ingredients
Scale
- 1 pound boneless, skinless chicken breasts (or thighs)
- 1/2 cup chopped onion
- 2 cups diced carrots (about 3 carrots)
- 1 cup diced celery (about 3 stalks)
- 3 minced garlic cloves
- 7–8 cups chicken broth (use 6–7 cups for thicker soup)
- 1 tablespoon Better Than Bouillon (optional)
- 1 bay leaf
- 1/2 teaspoon thyme
- Salt and pepper to taste
- 1–2 tablespoons lemon juice (adjust to taste)
- 6–7 oz egg noodles (about 3 cups)
Instructions
Slow Cooker:
- Combine all ingredients except noodles in the slow cooker.
- Cook on HIGH for 3-4 hours or LOW for 7-8 hours.
- Remove chicken and bay leaf, shred chicken, and return to pot with noodles.
- Cook for an additional 10-20 minutes until noodles are soft. Taste and adjust seasonings.
Instant Pot:
- Saute onions, carrots, celery, and garlic in olive oil for 2-3 minutes.
- Add remaining ingredients except noodles. Cook on Manual High Pressure for 10 minutes.
- Let pressure release naturally for 10 minutes.
- Shred chicken and return to pot.
- Saute noodles in the pot until softened. Taste and adjust seasonings.
Notes
- Makes 8-10 cups of soup.
- Recipe works with chicken thighs (darker meat, more flavor).
Tips:
- Use rotisserie chicken or pre-cooked chicken for a shortcut. Add at the end with noodles.
- Classic recipe uses bone-in chicken (no cook time adjustment needed).
- Leftovers last 3-4 days in the fridge (noodles will soften, consider making fresh for reheating).
- Taste the broth often and adjust seasonings as needed.
- Prep Time: 15
- Cook Time: 260
- Category: Dinner, Lunch
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 cup
- Calories: 168kcal
- Fat: 2g
- Carbohydrates: 23g
- Protein: 16g