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.

Serves 5-6.

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*

• 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.

For the 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 tbsp apple cider vinegar (helps break down the bones)

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

• 1 tbsp whole peppercorns

• 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!