The Best Homemade Chicken Noodle Soup

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more budget-friendly.

noodles

🥗Healthier: whole grain noodles

💰Cheaper: pasta

Whole grain noodles offer more nutrients, while regular pasta is often cheaper.

Make the chicken stock: Place the whole chicken, onions, celery, carrots, garlic, thyme, parsley, bay leaves, peppercorns, cold water, and salt in a large electric multicooker (such as Instant Pot). Pressure cook on high pressure for 45 minutes.

Quick-release the pressure, then carefully remove the chicken with tongs. Reserve the remaining stock and vegetables in the multicooker. Let the meat cool slightly, 5–10 minutes.

Remove the chicken meat from the bones. Set the skin and bones aside. Using your hands or 2 forks, shred the meat into bite-sized pieces. Reserve 3 cups of the shredded chicken for the soup.

Carefully chop the chicken bones into smaller pieces using poultry shears or a heavy knife. Return the skin and bones to the stock-vegetable mixture in the multicooker. Pressure cook on high pressure for 45 minutes. Let the pressure release naturally, or use the quick-release.

Pour the stock mixture through a fine mesh strainer or cheesecloth into a clean heatproof pot or bowl. Discard the solids. Reserve 8 cups of the strained stock for the soup.

Make the noodles: Place the flour and salt in the bowl of a stand mixer fitted with the dough hook attachment. Add the egg, yolk, and water. Beat on low speed for 1–2 minutes, until a shaggy dough forms, adding a few drops of additional water as needed to help it come together. Increase the mixer speed to medium, and beat for 6–7 minutes, until the dough is smooth and elastic. Wrap the dough in plastic wrap, and let it rest at room temperature for 20–30 minutes, until it presses in easily without springing back.

Attach the stand mixer pasta sheet roller to your stand mixer. Unwrap the rested dough, and cut it in half. Working with 1 dough piece at a time, roll the dough through the widest setting, folding and re-rolling it 2–3 times, until smooth. Continue rolling the sheet, reducing it by 1 notch at a time, until you reach level 5 thickness. Transfer the pasta sheet to a floured work surface. Repeat the process with the second dough piece.

Using a knife or pizza cutter, cut the pasta sheets into ½-inch-wide noodles (about 2 inches long). Dust the noodles lightly with flour, and set them aside to dry at room temperature while preparing the soup.

Make the soup base: Heat the oil in a large pot over medium heat. Add the onion, celery, carrots, and a pinch of salt. Cook, stirring occasionally, for 6–8 minutes, until the vegetables begin to soften. Add the garlic and thyme. Cook, stirring occasionally, for 1–2 minutes, until fragrant.

Pour in the reserved 8 cups of chicken stock and 3 cups of shredded chicken. Bring the mixture to a gentle boil over medium-high heat. Cook for 5–10 minutes, until the flavors meld.

Add the noodles to the soup base in the pot, gently shaking off any excess flour before dropping them in. Simmer, stirring occasionally, for 1–2 minutes, until the noodles are just tender and begin to float to the surface.

Remove the soup from heat. Stir in the lemon juice, parsley, and black pepper to taste. Serve with your favorite crusty bread.

Cooking Techniques

Equipment Needed

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Dietary

Allergens