Read on for my Chicken Noodle Soup recipe…
The key to a great Chicken Noodle Soup is the broth. This recipe not only gives you a delicious base for your soup (or whatever your plan is for the broth) but also gives you a whole chicken’s worth of meat to add to the soup.
Instant Pot Chicken Broth
- One whole 4-pound chicken with giblets removed
- 8 cups water
- 1/2 tsp whole black peppercorns
- 1 bay leaf
- 3 fresh thyme sprigs or 1 tsp dry thyme
- 2 carrots, peeled and cut in 4 chunks
- 2 celery stalks cut in 4 chunks
- 1 whole onion, halved
Add all ingredients to instant pot and seal according to manufacturer’s directions. Cook on high pressure for 25 minutes. Both quick release and natural release work fine. Strain all of the ingredients out of the broth, reserving the chicken. The broth can be used right away, stored in the fridge for a week, or frozen for later.
Chicken Noodle Soup
- 2 cups cooked chicken chopped
Heat the olive oil in a soup pot over medium heat. Add onion, garlic, carrots, celery, thyme and bay leaf. Saute for about 7 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring to a boil. Add the egg noodles and simmer for 5 minutes until tender. Add the chicken, and simmer 3 minutes to heat through; season with salt and pepper. Sprinkle with parsley before serving.