Chicken Noodle Soup
This chicken noodle soup is the ultimate comfort food for those cold winter nights. It is arguably the best chicken noodle soup you will ever eat! I really mean that!!! It has so many layers of flavor and taste just as good day after day.
My husband and I have always thought the chicken noodle soup at Chick-fil-A is delicious. It seemed so simple and I set out to make it myself. Usually these types of things take a lot of tries and mess ups. However, I nailed this soup on the first try!
I had a whole chicken in my freezer and thought that would yield the best chicken and also could be turned into the broth in which our soup cooks in. I am so glad I didn’t opt for chicken breast because this made all the difference. Moist chicken filled with flavor that then creates the most delicious broth.
What is better than a homemade bowl of warm soup on a cold winters night? Not only that but a soup that taste just as good when its reheated. This soup is simple, flavorful, and filled with tons of nutrients!
Why You’ll Love This Recipe
Nourishing- This recipe is filled with ingredients that are packed with nutrients. Not only does it have homemade bone broth, but is also filled with veggies and protein.
Flavorful- When you make this recipe you will see how each step adds a layer of flavor. It starts with a whole chicken. Creates a delicious bone broth and then has veggies and spices added to create the perfect chicken noodle soup.
Versatile- I prefer to make my soup with only carrots and onion. However, you could pair it with any veggies you have leftover in your fridge to create a hearty chicken noodle soup.
Make Ahead Option- While I make my soup typically same day, it is easy to prep ahead of time. Simply cook your chicken and make your broth ahead of time and throw in the fridge. Pull out when ready to make the soup. You could also make this recipe quicker and use a rotisserie chicken from the grocery store and store bought broth.
Ingredients for Chicken Noodle Soup
Chicken- My preference is to use a whole chicken in order to make my own broth for this recipe as well. If you prefer to use chicken breast just cook them and shred. Another option is to use a rotisserie chicken from the store and boxed broth.
Chicken Broth- The broth photographed for the ingredients is simply used for the initial cooking of the chicken. This recipe also makes a pot of bone broth in order to use for the base of the soup.
Veggies- We used carrots and onion, I prefer a simply chicken noodle soup. If you have other veggies your family prefers add or trade them in. Celery is a typical addition, it just isn’t my favorite. I add celery salt instead.
Seasoning- I love the kinders roast chicken seasoning, linked here. It isn’t a necessity, but it will create a wonderful flavor profile for the chicken and broth. If you don’t have that I would simply salt and pepper your chicken.
Noodles- The addition of the egg noodles is the perfect combination. If you have a different noodle preference swap it out!
Tools You May Need
- Instant Pot
- Dutch Oven
- Bowl
- Colander
- Cutting Board
- Knife
- Carrot Peeler
How to Make the Perfect Chicken Noodle Soup
Step 1:In your instant pot add 2-3 cups of chicken broth. Add your wire rack insert and place a whole chicken on the rack. Sprinkle with seasoning, my preferred is kinder roast chicken seasoning.
Step 2: Cook your chicken based on the lbs of meat. Mine was a little over 3 lbs, I cooked it on high pressure for 21 minutes. I then let it release on its own.
Step 3: Pull all the chicken off the bones and dice it up for your soup. Place in a container and add to the fridge for now.
Step 4: Leave the chicken remains in the instant pot. Fill 3/4 the way with water and put the lid back on. Let cook on slow cook for about 5 hours.
Step 5: Place a colander in a large bowl and pour the broth into the bowl. The colander will help to catch any large pieces. Set aside while you cook the veggies.
Step 6: Add 2 tbsp of butter to a dutch oven. Add in your chopped carrots and onion. Let cook until they have softened.
Step 7: Add in your chicken, broth, and noodles. Put the lid on and let cook 15 minutes. Check noodles and if they aren’t fully cooked let them go another 5 minutes.
Step 8: Add in your spices and heavy cream. Let simmer a minute for all the flavors to come together.
This soup is so delicious paired with our homemade simple sourdough loaf, you can find it here! Simply slice, butter, and garlic salt toasted up in a skillet. It makes the perfect pair!!
Alternate Ways to Making Chicken Noodle Soup
- If you need a quick version of this soup use a rotisserie chicken and broth from the store. Simply add in after your veggies are cooked and then allow it to fully heat before adding in your noodles.
- If you do not own an instant pot: first cook your whole chicken in a dutch oven and bake for about 1 hour. If internal temperature isn’t there then tent with foil and continue cooking till finished. Then transfer the remaining chicken bones to your crock pot, cover with water, and cook on low for 5 hours.
- If you also don’t have a crock pot just continue using your dutch oven stovetop to make your broth.
Chicken Noodle Soup
This chicken noodle soup is simple, but is packed with tons of flavor. It is the best soup to warm you up or fill your belly when you are under the weather.
Ingredients
- 16 oz chicken broth
- whole chicken
- kinders roast chicken seasoning
- 2 Tbsp butter
- 3-4 carrots peeled and diced
- 1 small onion diced
- 1 pkg egg noodles
- 1/2 cup heavy cream
- 2 Tbsp salt
- 1/2 tsp black pepper
- 1 tsp celery salt
Instructions
- In your instant pot add in chicken broth. Insert your rack and sit your whole chicken on it. Sprinkle the roast chicken seasoning on the chicken. Close and cook on high pressure for 21 minutes. This is for a 3 lb chicken. If cooking a larger chicken look up cooking chart online. Let it naturally release.
- Pull off all the chicken and dice it up. Set aside. Put all the chicken bones and scraps back into the instant pot. Cover with water, filling it about 3/4 the way up. Put the lid back on and set it to slow cook for about 5 hours.
- Once complete get a large bowl and sit a strainer inside the bowl. Pour the broth into the strainer so that it will catch anything and give you a clean broth.
- In a dutch oven add your butter, diced carrots, and diced onions. Cook for a few minutes until they have softened.
- Pour in the broth you just made. Since the broth is already hot pour in the egg noodles and chicken. Put the lid on for 15 minutes. The burner should be on medium/high.
- Make sure your noodles are cooked. If not put the lid back on for another 5 minutes.
- Add in the heavy cream and seasonings. Serve with a side of toasted sourdough bread!
Notes
- If you don't have an instant pot you can cook your whole chicken in the oven in a dutch oven. Then transfer the bones and scraps into your crockpot with the water. Cook on low for 5 hours.
- Celery is another good addition to this soup!
- When reheating the soup I prefer to add a little broth. It taste just as good even days after making it.
- You could easily make the chicken and broth the day before and refrigerate. If you do this you will need to heat up your broth before adding in your noodles.
