Hearty Homemade Chicken Noodle Soup
Warm your soul with this homemade Chicken Noodle Soup crafted in an 8-quart pressure cooker. Inspired by a classic Bon Appetit recipe, this nourishing dish utilizes a whole spatchcocked chicken and a medley of wholesome vegetables to create a rich and flavorful broth that soothes the body and mind. The process may take some time, but the result is a deliciously vibrant soup that’s not only comforting but brimming with health benefits. Perfect for chilly days or whenever you need a pick-me-up, this soup is made with love—and each bowl serves as a warm hug in a mug. Store the savory stock for later use, making this an efficient meal prep option for the future.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
Kosher salt
1 tablespoon (None)
Whole black peppercorns
10 (None)
Carrots
4 medium (Peeled and halved crosswise)
Celery stalks & leaves
2 stalks (Cut into 3 pieces)
Onions
2 (Cut into quarters)
Bay leaves
2 (None)
Fresh thyme sprigs
3 sprigs (None)
Flat-leaf Italian parsley sprigs
3 sprigs (None)
Fresh ginger
1 inch (Peeled and smashed)
Garlic cloves
4 (Peeled and smashed)
Whole chicken
1 (4 lb) (Spatchcocked (split and flattened))
Water
7 cups (None)
Klutsky egg noodles
1 cup (Thin egg noodles)
Flat-leaf Italian parsley (for garnish)
3 tablespoons (Finely chopped)
Unsalted butter
4 tablespoons (None)
Button mushrooms
12-16 ounces (Cut into 6 wedges each)
Dry sherry or dry white wine (optional)
1 tablespoon (Splash)
Instructions
1
Prepare the Garlic Ginger Chicken Broth: In an 8-quart or larger pressure cooker, combine the kosher salt, whole black peppercorns, halved carrots, chopped celery, quartered onions, bay leaves, thyme sprigs, parsley sprigs, smashed ginger, and smashed garlic. Place the spatchcocked chicken on top and pour in 7 cups of water, ensuring that it does not exceed the 2/3 fill line on the pot.
2
Seal the lid on the pressure cooker and cook on HIGH pressure for 24 minutes. Once the time is up, allow the pressure to release naturally.
3
After removing the lid, carefully transfer the cooked chicken to a platter to cool. Strain the broth into a large bowl, reserving the cooked carrots. Discard the remaining solids.
4
For best results, refrigerate the broth overnight to allow it to cool completely. This makes it easier to skim off the rendered fat the next day. Store the broth in the fridge for up to 3 days or freeze it for up to 3 months.
5
While the broth is cooling, slice the reserved cooked carrots into rounds and store them in a covered container in the refrigerator. Shred the chicken meat from the bones, discarding the skin, bones, and cartilage. Refrigerate the shredded chicken until ready to make the soup.
6
When ready to make the Noodle Soup, remove the fat layer from the cooled broth and return the liquid to the pressure cooker pot. If you need fresh carrots, chop two additional medium-sized raw carrots.
7
Bring the broth to a vigorous boil. Add the shredded chicken, reserved carrot rounds, and klutsky egg noodles. Cook until the noodles are al dente, approximately 10 minutes, following the package instructions. If using raw carrots, seal the pot and cook at HIGH pressure for 10 minutes, then follow your pressure cooker’s quick-release instructions.
8
If adding mushrooms, in a non-stick sauté pan, melt the unsalted butter over medium heat. Add the mushroom wedges and sauté until softened, about 5–7 minutes. Optionally, add a splash of dry sherry or white wine and cook off the liquid while stirring the mushrooms continuously.
9
Stir the sautéed mushrooms into the soup, mixing well.
10
Serve the soup hot, ladling into bowls and garnishing each portion with finely chopped Italian parsley.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the recommended size for the pressure cooker?
An 8-quart or larger pressure cooker is recommended for this recipe to ensure there is enough room for all ingredients and water.
How long does the chicken broth take to cook in the pressure cooker?
The garlic ginger chicken broth should be cooked on HIGH pressure for 24 minutes.
What type of chicken is best for this recipe?
A 4 lb whole chicken that has been spatchcocked (split and flattened) is used to create a rich and flavorful broth.
How much water is added to the pressure cooker?
The recipe calls for 7 cups of water, making sure not to exceed the 2/3 fill line of the pot.
What vegetables are used to flavor the broth?
The broth is flavored with medium carrots, celery stalks with leaves, and quartered onions.
Which aromatics are included in the broth base?
The aromatics include smashed ginger, smashed garlic, whole black peppercorns, and kosher salt.
What herbs are used in the Hearty Homemade Chicken Noodle Soup?
The recipe uses bay leaves, fresh thyme sprigs, and flat-leaf Italian parsley sprigs.
How should the pressure be released after cooking the broth?
The pressure should be allowed to release naturally once the 24-minute cooking time is complete.
Why is it recommended to refrigerate the broth overnight?
Refrigerating the broth overnight allows it to cool completely, which makes it much easier to skim off the rendered fat.
How long can the homemade broth be stored in the refrigerator?
The homemade broth can be stored in the refrigerator for up to 3 days.
Can I freeze the chicken broth for later use?
Yes, the broth can be frozen for up to 3 months.
Which ingredients from the broth are kept for the final soup?
The cooked carrots are reserved and sliced into rounds, while the other broth solids are discarded.
What parts of the chicken should be discarded after cooking?
After shredding the meat, you should discard the skin, bones, and cartilage.
What kind of noodles are used in this recipe?
The recipe suggests using one cup of Klutsky egg noodles, which are thin egg noodles.
How long do the noodles take to cook?
The noodles should be cooked for approximately 10 minutes until they are al dente.
How do I adjust the recipe if I use fresh raw carrots for the final soup?
If using raw carrots, seal the pot and cook at HIGH pressure for 10 minutes, then follow the quick-release instructions.
Are mushrooms required for this chicken noodle soup?
Mushrooms are optional, but adding sautéed button mushrooms provides extra flavor and texture.
How should the mushrooms be prepared?
Cut 12-16 ounces of button mushrooms into 6 wedges each and sauté them in 4 tablespoons of unsalted butter.
What kind of wine can be added to the mushrooms?
A splash of dry sherry or dry white wine can be added to the mushrooms while sautéing to enhance the flavor.
What is the best way to garnish the soup?
The soup should be garnished with 3 tablespoons of finely chopped Italian parsley.
How much salt is needed for the broth?
The recipe calls for 1 tablespoon of kosher salt.
Is the ginger peeled before adding it to the pot?
Yes, one inch of fresh ginger should be peeled and smashed before being added to the pressure cooker.
How many garlic cloves are in the recipe?
The recipe uses 4 garlic cloves that have been peeled and smashed.
How many peppercorns are used for the broth?
10 whole black peppercorns are included in the broth base.
What is the preparation for the onions?
Two onions should be cut into quarters before being added to the pressure cooker.
How should the celery be prepared?
Two stalks of celery, including the leaves, should be cut into three pieces each.
What is the inspiration for this recipe?
This recipe was inspired by a classic Bon Appetit recipe for chicken noodle soup.
How many mushrooms are needed?
The recipe calls for 12-16 ounces of button mushrooms.
Can this recipe be used for meal prep?
Yes, because the broth can be made ahead of time and stored in the fridge or freezer, it is an efficient meal prep option.
How do you cook the mushrooms after adding the optional wine?
You should stir the mushrooms continuously until the liquid from the wine or sherry has cooked off.