Better than Grandma's Instant Pot Chicken Noodle Soup
Servings: 8
A simple but flavorful Instant Pot chicken noodle soup that can easily be made stove top or in a slow cooker!
Equipment
Ingredients
Chicken Noodle Soup
- 4 stalks Celery , cut in 3 strips and then chopped
- 3 large Carrots
- 1 Tablespoon Olive Oil
- 1/2 Envelope Onion Soup Mix
- 1 1/2 Teaspoons Thyme Leaves Fresh, (or 3/4 teaspoon Dried)
- 2 1/2 Tablespoons Italian Parsley Minced Fresh (or 1 Tablespoon Dried)
- 1 Dash Nutmeg , about 1/8 teaspoon
- 2 Tablespoons Bouillon Better than Bouillon, Roasted Chicken Base
- 6 Cups Water *see note
- 1 Chicken Rotisserie , shredded
- Salt , to taste
- Fresh Pasta Noodles (recipe and instructions below) *see note
Fresh Pasta
- 1 Cup Flour
- 1 Large Egg , whisked
- 1 1/2 Teaspoons Olive Oil
- 1 Pinch Salt
- 1 1/2 Teaspoons Water
Instructions
To Make the Fresh Pasta:
- Dump the flour on a clean countertop.
- Make a well in the center of the flour and add the egg, oil, water and salt.
- Using a fork, start pulling the flour into the egg and stirring to combine.
- Switch to you hands and start to knead the dough together, folding and pressing with the palm of your hand. Continue to knead for 3 minutes. The dough will feel tough, but keep going.
- Wrap tightly in plastic wrap and set aside for 45-60 minutes.
- Unwrap the dough and use a pasta maker to roll it thin starting at 1 and moving through 5 or 6.
- Switch to fettucini or wide egg noodle attachment and cut the dough. Cut these pieces into smaller bits by holding the strands over your fingers with the fingers all pointing towards your chest, and then pulling them apart to break the noodles.
To Make the Instant Pot Soup:
- Heat the instant pot to Saute and make sure the heat is moved to "More" so it gets hot enough.
- Add the olive oil.
- Add the celery and carrots and saute for 2 minutes, stirring occasionally.
- Add the soup mix, herbs and seasoning. Stir and cook for 20-30 seconds.
- Quickly add the better than bouillon and water and stir.
- Add the chicken and place the lid on with the valve set to seal.
- Turn the pot off and then back on to soup for 7 minutes.
- Switch to a quick release of the steam by turning the valve to steam. Stand back to not get burned.
- Turn the pot back to saute and drop in fresh noodles and season to taste with salt. Serve once they are cooked which should take a minute.
Notes
- If you don't have Better than Bouillon, just use 6 cups of chicken broth or stock instead.
- Fresh pasta tossed with a little flour and place in a sealed bag can be stored in the freezer for up to 1 month.
- If using dried pasta instead of fresh, you'll want to use 8-12 oz.
To make stovetop chicken noodle soup:
Heat a pot over medium heat and add the oil. Once hot, add the veggies and saute for a minute or two. Proceed with the recipe. Once the chicken has been added, cover with a lid and turn to medium low heat. Allow to cook for 30 minutes or until carrots are tender. Proceed with the recipe as normal.To make slow cooker chicken noodle soup:
You can saute the veggies on the stove top for better flavor like above or skip it and add everything to the slow cooker, cooking on low for 3-4 hours before dropping in the noodles and salt and serving as normal. Chicken noodle soup will keep for 3-4 days in the refrigerator.Nutrition Facts
Better than Grandma's Instant Pot Chicken Noodle Soup
Amount Per Serving (1 g)
Calories 316
Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 5g31%
Cholesterol 95mg32%
Sodium 339mg15%
Potassium 362mg10%
Carbohydrates 17g6%
Fiber 2g8%
Sugar 2g2%
Protein 21g42%
Vitamin A 4785IU96%
Vitamin C 4mg5%
Calcium 44mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.