The Perfect Chicken Noodle Soup
This homemade chicken noodle soup is the ultimate comfort food — rich, flavorful, and made completely from scratch. A whole chicken is pressure-cooked twice to create a deeply savory, collagen-rich stock, while fresh vegetables and herbs add layers of classic flavor. Tender, hand-rolled egg noodles give the soup a hearty, rustic touch you just can’t get from store-bought pasta. Finished with a squeeze of lemon and fresh parsley, this soup is nourishing, cozy, and perfect for cold nights, sick days, or whenever you crave a bowl of warm comfort. Serve with crusty bread for a wholesome meal the whole family will love.
Tasty Team
Total Time
2 hr 55 min
2 hr 55 min
Prep Time
30 minutes
30 min
Cook Time
1 hr 55 min
1 hr 55 min
Total Time
2 hr 55 min
2 hr 55 min
Prep Time
30 minutes
30 min
Cook Time
1 hr 55 min
1 hr 55 min
Ingredients
for 8 servings
Chicken Stock:
- 4 lb whole chicken
- 2 yellow onions, coarsely chopped
- 2 celery stalks, coarsely chopped
- 2 medium carrots, coarsely chopped
- 2 garlic heads, cut in half crosswise
- 10 fresh thyme sprigs
- 10 fresh parsley sprigs
- 2 dried bay leaves
- 2 teaspoons whole black peppercorns
- 8 cups cold water
- 1 tablespoon kosher salt
Noodles:
- 1 cup all purpose flour, plus more for dusting
- 1 teaspoon kosher salt
- 1 large egg, plus 1 egg yolk
- 1.5 tablespoons water, plus more as needed
Soup Base:
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 celery stalks, diced
- 4 carrots, peeled and diced
- Pinch of kosher salt
- 5 garlic cloves, minced
- 1 tablespoon fresh thyme leaves
Additional Ingredients:
- Juice of 1 lemon
- 2 tablespoons fresh parsley, chopped
- freshly ground black pepper, to taste
- crusty bread
Nutrition Info
- Calories 600
- Fat 35g
- Carbs 22g
- Fiber 3g
- Sugar 4g
- Protein 42g
Estimated values based on one serving size.
Preparation
- 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. (Store any remaining meat in the fridge for up to 5 days, and reserve for another use.)
- 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. (Store the remaining stock in the fridge for up to 5 days, and reserve for another use.)
- 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.
- Enjoy!
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