The Ultimate Recipe for Perfect Chicken Noodle Soup
It’s time to get excited – National Noodle Month is here! Celebrate the beloved comfort food by slurping up your favorite noodles all month long. Whether you’re a fan of spaghetti and meatballs, macaroni and cheese, or classic chicken noodle soup, there’s something for everyone to enjoy. With so many variations of noodles out there, the possibilities are endless! Get creative in the kitchen this month and explore all the different kinds of noodles that you can make. Nothing tastes better than a bowl of chicken noodle soup from the comfort of one’s own home. Creating a nourishing bowl of such soup is quite time-consuming, so I opt for chicken thighs and herb-infused broth. This cost-effective but speedy meal still tastes delicious and hearty.
Also known as a bouquet garni, this traditional French cocktail typically includes a combination of parsley, thyme, bay leaves, and fresh or dried herbs. As seen here, rosemary might be used in addition to the selected trio.
If using dried herbs, a part of cheesecloth can be removed to create a sachet that is then dropped into soups or stews when cooking to add flavor and taste. Fresh herbs are bound by a length of kitchen string, as shown, to make it easier to select woody stems and bay leaves before serving.
The Ultimate Recipe for Perfect Chicken Noodle Soup
Tip: A squeeze of fresh lime juice right before serving is a welcome addition to most broth-based soups.
Prep time: 20 minutes
Active cook time: 20 minutes (+ time to come to pressure)*
Natural release: 5 minutes
Yields: 10-12 cups of soup
*Total cook time – see instructions below for timing for each step
Bouquet Garni Ingredients:
- 6-8 fresh parsley stems
- 10-12 fresh thyme sprigs
- 3 fresh rosemary sprigs
- 2 whole bay leaves
- Kitchen twine
Soup Ingredients:
- 1 T. extra virgin olive oil
- 3-4 cloves garlic, minced
- ½ large white onion, chopped
- 4 medium carrots, sliced
- 4 medium stalks of celery, sliced
- Sea salt and black pepper, to taste
- 8 c. chicken broth**
- 1 lb. boneless, skinless chicken thighs
- 1 lb. boneless, skinless chicken breasts
- ½ 12-oz. bag of homestyle egg noodles
- Optional: 1 large lime cut into thin wedges
- **Can use a combination of chicken broth and water if desired. For best results, use at least 50% chicken broth.
Directions:
- Add the chicken broth to the Instant Pot®, along with the chicken thighs and breasts. Push the chicken pieces down into the liquid with a wooden spoon or spatula until fully submerged.
- Prepare the ‘bouquet garni’ by assembling the parsley, thyme, and rosemary sprigs on a clean work surface and securing them with kitchen twine, as shown. Securely tuck the bay leaves inside the twine to hold. Set aside.
- Press the “Sauté” button on the Instant Pot® and adjust to the highest setting. Add the olive oil to the pot, along with the garlic, onion, carrots, and celery. Season with salt and black pepper, to taste, and stir to combine. Cook, occasionally stirring until the vegetables soften and develop a bit of color, approximately 4-5 minutes. Turn the unit off.
- Add the ‘bouquet garni’ on top and gently push into the liquid, as well. Add the lid and lock it into place. Set the pressure release valve to “Sealing” and select the “Manual” button on the high setting. Adjust cook time to 10 minutes.
- When the cooking time is complete, allow the pressure to release naturally for 5 minutes before doing a quick release of any remaining steam. Turn the unit off.
- Carefully remove the lid and transfer the chicken pieces to a large, rimmed plate. Shred the meat using two forks and set aside.
- Select the “Sauté” function on the highest setting and bring the liquid inside to a boil. Add the egg noodles and boil for 5 minutes, stirring occasionally.
Tip: Do not overcook the noodles or they will become mushy. They will continue to soften some in the hot liquid. - Turn the unit off and carefully remove the pot from the unit. Add the shredded chicken back to the pot and stir to combine. Taste and season with additional salt and black pepper, if desired.
- To serve, transfer the soup to individual soup bowls and offer fresh lime wedges on the side for squeezing if desired. Enjoy!
In conclusion, chicken noodle soup is a classic, comforting dish that is sure to please. With the right ingredients, following the Ultimate Recipe for Perfect Chicken Noodle Soup, you can make the perfect bowl of soup in no time at all. This recipe yields an ample amount of soup for the whole family that can be enjoyed for days to come. Experiment with different vegetables, seasonings, and other ingredients to create your own unique version of this timeless classic. So what are you waiting for?
The Ultimate Recipe for Perfect Chicken Noodle Soup
Equipment
- 1 Instant Pot
Ingredients
Bouquet Garni Ingredients
- kitchen twine
- 2 whole bay leaves
- 3 sprigs Fresh rosemary
- 10-12 sprigs fresh thyme
- 6-8 stems fresh parsley
Soup Ingredients
- 1 T extra virgin olive oil
- 3-4 cloves garlic, minced
- 1/2 large white onion, chopped
- 4 medium carrots, sliced
- 4 medium stalks of celery, sliced
- Sea salt and black pepper, to taste
- 8 cups chicken broth
- 1 lb boneless, skinless chicken thighs
- 1 Lb boneless, skinless chicken breasts
- 1/2 12 oz bag of homestyle egg noodles
Optional
- 1 large lime cut into thin wedge
Instructions
- Add the chicken broth to the Instant Pot®, along with the chicken thighs and breasts. Push the chicken pieces down into the liquid with a wooden spoon or spatula until fully submerged.
- Prepare the ‘bouquet garni’ by assembling the parsley, thyme, and rosemary sprigs on a clean work surface and securing them with kitchen twine, as shown. Securely tuck the bay leaves inside the twine to hold. Set aside.
- Press the “Sauté” button on the Instant Pot® and adjust to the highest setting. Add the olive oil to the pot, along with the garlic, onion, carrots, and celery. Season with salt and black pepper, to taste, and stir to combine. Cook, occasionally stirring until the vegetables soften and develop a bit of color, approximately 4-5 minutes. Turn the unit off.
- Add the ‘bouquet garni’ on top and gently push into the liquid, as well. Add the lid and lock it into place. Set the pressure release valve to “Sealing” and select the “Manual” button on the high setting. Adjust cook time to 10 minutes.
- When the cooking time is complete, allow the pressure to release naturally for 5 minutes before doing a quick release of any remaining steam. Turn the unit off.
- Carefully remove the lid and transfer the chicken pieces to a large, rimmed plate. Shred the meat using two forks and set aside.
- Select the “Sauté” function on the highest setting and bring the liquid inside to a boil. Add the egg noodles and boil for 5 minutes, stirring occasionally.Tip: Do not overcook the noodles or they will become mushy. They will continue to soften some in the hot liquid.
- Turn the unit off and carefully remove the pot from the unit. Add the shredded chicken back to the pot and stir to combine. Taste and season with additional salt and black pepper, if desired.
- To serve, transfer the soup to individual soup bowls and offer fresh lime wedges on the side for squeezing if desired. Enjoy!
