Almost every culture and time period has a “Chicken Noodle Soup” – a pot with chicken (or other fowl) and vegetables, with most including pasta, or even rice (though then it’s a Chicken and Rice Soup, of course). It’s long been thought of as a treatment, or even cure, for the common cold. In reality, it provides nutrition that people often miss out on when they’re ill, and the hot dish can help loosen up stuffed up noses. On cold evenings, it’s a hot, comforting meal, so even if it doesn’t actually cure anything, it definitely has benefits!
If you’re like us and must have rolls with your soups and stews, check out my infamous Dinner Roll recipe.
This Chicken Noodle Soup recipe has been modified from the original recipe I posted on December 23, 2008. It never got very many views and changed so many times over the years that I kind of forgot it was even on the website. The recipe here now is our family recipe that has evolved over the years to be the recipe that gets requested often (the telltale sign that we have a winner!) This recipe is quick to make because I include Better than Bouillon, so a long cook isn’t needed to get a great broth flavour. If you don’t have Better Than Bouillon, another kind of broth or bouillon is ok, and if you don’t have any at all, just let it simmer for an hour or more to develop all the flavours from the vegetables, seasonings, and chicken.
Before the Instant Pot, I would chop up raw chicken and cook it with the onions and celery and that does turn out great soup, but by cooking the chicken breast in the IP separately it’s producing a more tender meat. So, if you’re wondering it it works for cooking the whole recipe in the IP: I personally, I have not found any benefit to cooking soups and stews in the IP. I like fiddling with the seasonings too much, so it’s just a better experience and resulting meal, to use the IP as one of many tools and not the main tool. But as with any recipe you find anywhere, if something doesn’t work for you, make it yours by trying different things!
Chicken Noodle Soup
- 3 chicken breast - large, see instructions for preparation
- 1 tbsp olive oil
- 1 onion - finely diced
- 3 celery stalks - medium-large, chopped small
- 2 carrots - large, shredded, sliced, or diced to preference
- 1 potato - medium to large, shredded or diced to preference
- 1 tsp minced garlic
- 2 tbsp Better Than Bouillon Chicken
- 1 tsp dry mustard
- ½ tsp paprika
- ¼ tsp oregano
- ½ tsp pepper
- ½ tsp salt - or to taste
- 6-8 cups water - as needed, depending on noodles being used
- Preferred Pasta - See Notes & Recipe Below
- If you have an Instant Pot, cook chicken breast on trivet, on high pressure with 1 cup water. 15 minutes for thawed chicken, 20 minutes for frozen. Allow to naturally release pressure. While chicken is in the Instant Pot, begin soup preparation, below.
- Carefully to avoid burns, remove from Instant Pot with tongs onto a cutting mat and cut into bite sized pieces.
- If you do not have, or do not want to use, an Instant Pot, cut the raw chicken breast into bite size pieces and follow instructions below.
- In a 5-8 quart stock pot, cook onion and celery in 1 tbsp olive oil for 5-7 minutes, on medium heat until tender and onions just start to brown. If using raw chicken, add bite sized pieces with the onion and celery. If chicken needs more than the 5-7 minutes indicated, cook for an additional 1-2 minutes until cooked.
- Add carrots, potato, garlic, bouillon, seasonings, and 6 cups water. If using the Instant Pot for the chicken breast preparation, add to pot.
- Bring to a slow boil, reduce heat to a simmer and cook for 30 minutes, stirring frequently.
- Add additional water if needed and return to a boil. Add noodles, cooking for the time indicated.
- Remove from heat and serve.
- 2½ cups all-purpose flour
- 1 pinch salt
- 2 eggs - large, beaten
- ½ cup milk
- 1 tbsp butter - softened
- In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
- On a floured surface, roll out dough to desired thickness (I roll it as thin as possible until it's see through and can't get much thinner). Use additional flour as needed to keep dough from sticking to rolling pin.
- Cut into desired lengths and shapes.
- Allow to air dry before cooking.