Hello Friends, Thank You For Dropping By.
I hope that you are staying warm wherever you are, because it is freezing here! This week has been the first week where the chill in the air is one you just can’t shake. That’s when I decided to throw together this Homemade Chicken Noodle Soup. To really maximize the flavor and still keep it simple, I just cooked it ALL in the Instant pot!
You want to maximize the flavor and get your money’s worth… Buying a whole chicken is so much cheaper, not to mention you can make Chicken Bone Broth with the carcass when your finished. People don’t want to admit it, but the bones is where you will find the most flavor and nutrients.
Remember when you were a kid and your mom said, “chicken noodle soup will make you all better.” That’s a true statement if your serving the soup your great-grandmother grew up on. Anytime I was sick, I was given canned chicken noodle or a homemade chicken noodle that was made out of chicken breast or thighs, which meant I was not experiencing the flavor or benefits of the nutrients and healing properties in a whole chicken.
Most would say, chicken noodle soup is the one thing they can make, but a lot of people have no clue how good this soup can really be. Flavor and nutrients from the bones, fat from the skin, throw in some veggies and fresh herbs. Then and only then, will you experience a soup that will warm and heal from the inside, out!
Make sure to check out a few of my other soups!
Instant Pot Chicken Noodle Soup
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped fine
- 3 garlic cloves minced
- 1 teaspoon minced fresh thyme or ¼ teaspoon dried
- 8 cups water
- 4 carrots peeled and sliced ½ inch thick
- 2 celery ribs sliced ½ inch thick
- 2 tablespoons coconut amino
- whole chicken giblets discarded
- Salt and pepper
- 4 ounces 2 2/3 cups wide egg noodles
- ¼ cup minced fresh parsley
Instructions
INSTRUCTIONS
- BUILD FLAVOR: Heat oil in instant pot on sauté' until shimmering. Add onion and cook until softened, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in water, carrots, celery, and coconut amino, scraping up any browned bits. Season chicken with salt and pepper and place, breast side up, in pot.
- HIGH PRESSURE FOR 20 MINUTES: Lock instant pot lid in place and bring to high pressure over medium-high heat. As soon as pot reaches high pressure, cook for 20 minutes.
- QUICK RELEASE PRESSURE: Quick release pressure, then carefully remove lid, allowing steam to escape away from you.
- BEFORE SERVING: Transfer chicken to cutting board, let cool slightly, then shred meat into bite-size pieces, discarding skin and bones. Meanwhile, using large spoon, skim excess fat from surface of soup. Bring soup to boil, stir in noodles, and cook until tender, about 5 minutes. Stir in shredded chicken and parsley, season with salt and pepper to taste, and serve.