The BEST Homemade Chicken Noodle Soup (InstantPot + StoveTop)

INSTANTPOT CHICKEN NOODLE SOUP😍

Between the rainy weather and all the coronavirus madness right now, all I want to do is cuddle up on my couch with my dog and a BIG bowl of my chicken noodle soup. A favorite of mine for years and now a favorite of some of yours, it’s the comfort food we all need a bit of right now. InstantPot and Stove Top instructions below!

Tip: the broth freezes quite well, so feel free to double this recipe as it takes the same amount of effort and time but your future self will thank you.

Ingredients

For the Homemade Chicken Stock:

• 1 rotisserie chicken (just the bones/carcass, you’ll use the chicken later)

• 1 onion quartered

• 4 stalks celery, cut in half

• 1 large carrot, peeled or cleaned and cut in half

• 2 whole cloves garlic

• 2-3 sprigs of thyme or any other herb

• 1 bay leaf (optional)

• 6 cups water*

• 1 tbsp apple cider vinegar (helps break down the bones)

• 1 tbsp whole peppercorns

• Salt and pepper to taste

*If you are pressed for time, you can also use half water and half store bought broth and cook on high pressure for 30 minutes or for 4-5 hours on the stove if using the stovetop method. Both will turn out great.

Chicken Noodle Soup:

• 1 onion chopped

• 3 stalks celery chopped

• 1 carrot peeled chopped* - you can also use a container of mirepoix from Trader Joe’s for this

• 1 tbsp olive oil

• 3 cloves minced garlic

• Homemade chicken broth (should be about 5-6 cups)

• 2 cups egg noodles

• 2 cups shredded rotisserie chicken

• 1 tsp Trader Joe’s Mushroom Umami Blend (optional but highly recommended)

• Salt to taste

Directions:

Instant Pot Chicken Noodle Soup:

For the Instant Pot Chicken Broth:

• Pull meat off a rotisserie chicken and set aside the chicken.

• Place the carcass into your InstantPot with the onion, celery, carrot, garlic, thyme, apple cider vinegar, and bay leaf.

• Cover with water and add in just the peppercorns - don’t salt yet! I find salting at the end allows me to use a lot less salt.

• Secure the lid, ensuring the steam release is sealed, and set to manual for 60 minutes.

• Once the time is up, allow it to release naturally before releasing the pressure.

• Season with salt to taste, then strain and set aside.

For the InstantPot Chicken Noodle Soup:

• Set your InstantPot to the sauté function.

• Drizzle in olive oil and add the chopped onion, celery, and carrot with a pinch of salt and pepper. Cook for 5-6 minutes until veggies are soft and onion is translucent.

• Add garlic and sauté for 1 more minute.

• Add the stock from above and bring to a boil.

• Add in egg noodles and cook according to package instructions.

• 1-2 minutes before the noodles are cooked, add back your shredded chicken and the Trader Joe’s Mushroom Umami blend (current obsession).

• Taste and adjust for seasonings and enjoy!

StoveTop Chicken Noodle Soup:

For the StoveTop Chicken Broth:

• Pull meat off a rotisserie chicken and set aside the chicken.

• Place the carcass into a large stockpot with the onion, celery, carrot, garlic, thyme, apple cider vinegar, and bay leaf.

• Cover with water and add in just the peppercorns - don’t salt yet! I find salting at the end allows me to use a lot less salt.

• Cover and bring to a boil. Once boiling, reduce to a simmer and cook with the lid on for 8-9 hours on low.

• Season with salt to taste, then strain and set aside.

For the StoveTop Chicken Noodle Soup:

• Heat a dutch oven or large soup pot to medium high heat.

• Drizzle in olive oil and add the chopped onion, celery, and carrot with a pinch of salt and pepper. Cook for 5-6 minutes until veggies are soft and onion is translucent.

• Add garlic and sauté for 1 more minute.

• Add the stock from above and bring to a boil.

• Add in egg noodles and cook according to package instructions.

• 1-2 minutes before the noodles are cooked, add back your shredded chicken and the Trader Joe’s Mushroom Umami blend (current obsession).

• Taste and adjust for seasonings and enjoy!