Easy Stovetop Chicken Noodle Soup warms the soul and makes a cold night better! Thick, hearty homemade chicken noodle soup with tender chicken breasts and egg noodles is a basic no-frills meal that’s ready in 30 minutes.
EASY STOVETOP CHICKEN NOODLE SOUP
I call this ‘soup’ but it really doesn’t have a lot of broth. You can add another can of cream of chicken if you want it creamier or more chicken broth if you want it soupier.
HOW TO MAKE CREAM OF CHICKEN SOUP
A lot of people don’t like using Cream of Chicken Soup. I totally understand that even the low sodium version can be high in sodium. It’s really easy to make a homemade version of cream of chicken soup as a substitute.
Basically, you’re going to make a chicken-flavored roux.
In a medium saucepan melt 3 tablespoons of butter. Let it foam, this allows the water in the butter to evaporate and will be smoother.
Gradually add the flour and cook for 3 to 4 minutes whisking constantly. This will cook off the raw flour taste.
Add salt, pepper, onion, and celery seed and stir.
Stirring constantly, add milk or stock, and bring to a low boil.
Reduce heat and simmer 3 to 4 minutes or until the mixture thickens slightly.
One batch equals two cans of cream of chicken soup. This homemade cream of chicken soup recipe freezes great so you can make extra and freeze 1 and 1/4 cup containers like these.
STOVETOP CHICKEN NOODLE SUBS AND TIPS
You can use any kind of egg noodles even dried, fresh, or frozen. However, cooking times will vary therefore read the package directions for cooking time. I used these wide homestyle egg noodles and it took 15 minutes to cook.
Furthermore, you can use cooked or raw chicken.
More chicken main dish recipes you’ll enjoy!
- Roasted Broccoli Chicken Alfredo
- One-Pot Cheesy Chicken Pasta
- Creamy Spinach Artichoke Sausage and Chicken Pasta
- Spinach Artichoke Chicken Pasta Bake
- Creamy Roasted Red Pepper Chicken Pasta
- Crock Pot Crack Chicken
EASY STOVETOP CHICKEN NOODLE SOUP
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- 1 pound chicken raw or cooked, about 3 cups
- 3 cups water
- 32 ounces chicken broth regular or low-sodium
- 16 ounces noodles old fashioned egg noodles *see post for sub
- 2 cans low-sodium cream of chicken *alternative recipe in the post above
- 2 teaspoons Better than Boullion chicken like this
- ½ cup butter can omit or reduce
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon ground cayenne pepper
- garnish with fresh or dried parsley if desired
- You'll need a large Dutch oven or soup pot for this recipe.
- If you're using raw chicken, season the chicken with salt and pepper. (Skip to the next step if your chicken is cooked.) With the stove on medium, add vegetable oil to your pan and saute' chicken in oil on both sides for 8 to 10 minutes, depending on how thick, until cooked through. Remove the cooked chicken from your pan and set it aside to cool. Leave the drippings in the pan. (You can add more or less chicken depending on what you like. Two large chicken breasts equal about 3 cups chopped cooked chicken.) Once cool enough to work with shred or chop the chicken.
- Meanwhile, turn the stove to medium-high and add the chicken broth and water to your pan. Deglaze the pan and scrape the browned bits off the bottom. Bring the broth and water to a low boil and add your noodles. Add salt, pepper, and red pepper, replace the lid and boil 12 to 15 minutes or according to package directions until your preferred doneness. (You can add more chicken broth or water if needed. The noodles need plenty of liquid to cook.)
- Add the chicken and butter. Stir. Replace the lid and simmer for 10 to 15 minutes.
- Garnish with parsley, if desired. Serve hot. Store leftovers in an airtight container in the refrigerator for 3 days.