The BEST Homemade Chicken Noodle Soup (InstantPot + StoveTop)
INSTANTPOT CHICKEN NOODLE SOUP😍
Between the rainy weather and all the covid 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 carcass (just the bones/carcass, you’ll use the chicken later)
Veggie scraps (onion skin, carrot peel, celery leaves, parsley stems, etc.)
6 cups water*
1 tbsp apple cider vinegar (helps break down the bones)
1 tbsp whole peppercorns
Salt to taste
For the Chicken Noodle Soup:
1 small yellow onion, diced finely
3 stalks celery, diced
2 carrots, peeled and diced
1 tbsp olive oil
3 cloves minced garlic
Homemade chicken broth (should be about 4-5 cups)
2 cups egg noodles
2 cups shredded rotisserie chicken
1 tsp Trader Joe’s Mushroom Umami Blend (optional but highly recommended)
1/2 tsp dried basil
1/2 tsp dried parsley
Juice and zest from 1 lemon
Fresh parsley to top (optional)
Salt to taste
Directions:
Instant Pot Chicken Noodle Soup:
For the Instant Pot Chicken Broth:
Pull the meat off a rotisserie chicken, shred and set aside. Add the remaining chicken carcass to your InstantPot.
*Note: I have made this broth with literally just the bones, water, and salt and it still comes out tasty. My favorite way to make this soup, is using the scraps from the veggies after dicing them for the soup to make the broth (the onion peels, celery ends and leaves, carrot peels, garlic peels, etc.) because it results in less waste! Choose whatever fits your personal preferences best, I promise it will still be great!
Add in the veggie scraps, apple cider vinegar, and black peppercorns.
Cover with water (about 6 cups) and don’t salt yet! I find salting at the end allows me to use a lot less salt and keeps the broth from over reducing.
Secure the lid, ensuring the steam release is sealed, and set to manual for 60-90 minutes.
Once the time is up, allow the pressure to release naturally for 10 minutes before manually releasing the valve.
Strain and season with salt to taste.
Tips: I typically make this the day before I make the soup, so the broth can sit in the fridge and congeal. The fat rises to the top so I can easily skim it off. This is optional as you can make this soup in one day, I just personally like the broth with some of the fat removed,.
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 in the dried parsley, dried basil, Mushroom Umami Blend, and lemon zest.
Add the homemade stock from above and cover, cooking on medium high heat until you reach a gentle boil. Reduce to low and add in the rotisserie chicken.
In a separate pot, bring a pot of water to boiling and cook the egg noodles according to package instructions. Drain and rinse with cold water to stop the cooking. Cooking the noodles separately will prevent your noodles from overcooking and soaking up all the sauce.
Remove the soup from the heat and add in the lemon juice. Taste and adjust for seasonings.
To serve, add some noodles to a bowl and ladle the soup on top. Top with more lemon juice and fresh parsley 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 veggie scraps, apple cider vinegar, and black peppercorns.
Cover with water bring to a boil. Once boiling, reduce to a simmer and cook with the lid on for 8-9 hours on low.
Strain and season with salt to taste, 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 in the dried parsley, dried basil, Mushroom Umami Blend, and lemon zest.
Add the homemade stock from above and cover, cooking on medium high heat until you reach a gentle boil. Reduce to low and add in the rotisserie chicken.
In a separate pot, bring a pot of water to boiling and cook the egg noodles according to package instructions. Drain and rinse with cold water to stop the cooking. Cooking the noodles separately will prevent your noodles from overcooking and soaking up all the sauce.
Remove the soup from the heat and add in the lemon juice. Taste and adjust for seasonings.
To serve, add some noodles to a bowl and ladle the soup on top. Top with more lemon juice and fresh parsley and enjoy!
