Instant Pot Traditional Chicken Noodle Soup
This takes your basic chicken broth to the next level with home style egg noodles - prepared separately. Cook them separately and bring them together when serving for the perfect chicken noodle soup.
Ingredients
Broth
- 3 whole carrots
- 2 stalks of celery
- 1 onion
- 2 bay leaves
- 1 teaspoon salt
- 1 raw or cooked chicken carcass or pieces like necks and feet
Soup
- 3 carrots sliced like coins
- 2 stalks of celery sliced
- 1 small onion diced
- 2 cups cooked chicken meat chopped
- 3 cups thick egg noodles
- 1 tablespoon vegetable oil optional
Instructions
- Combine broth ingredients - chicken pieces, celery, carrots, bay leaves, salt and a whole onion in the Instant Pot.
- Set the Instant Pot to the Soup/Broth setting for 4 hours on High pressure
- Allow the broth to drop the pressure naturally (this could take 30 minutes to an hour)
- Meanwhile, boil egg noodles according to package directions (usually about 10 to 14 minutes)
- Drain the egg noodles. Add the vegetable oil to prevent them from sticking to each other and refrigerate.
- Chop the cooked chicken meat and set refrigerate until the soup is ready.
- Strain the broth in a fine mesh sieve. (Optionally, the broth can be refrigerated and defatted the next day).
- Return the broth to the Instant pot with the sliced vegetables and use Saute-Normal to boil them until they are tender.
- Season with salt and pepper to taste
- To serve family style, serve individual bowls of the soup and allow everyone to combine the amount of noodles and chicken at the table.