Would you like to learn to make chicken noodle soup from scratch? You know, homemade chicken noodle soup made with egg noodles like Grandma used to cook? We really enjoy a big pot of easy, creamy chicken and noodle soup when the temperatures drop.
3boneless, skinless, chicken breastscooked and shredded (I often use 5-6 cooked boneless, skinless chicken thighs in place of chicken breasts)
1Tbs.flour (for making thickening slurry with water)
12 oz. package frozen baby peas and carrots thawed
1splash heavy creamoptional
1 Tbs. chopped fresh Italian parsley, or substitute 1 tsp. dried parsley optional
Kosher salt and freshly ground black pepperto taste
1 batch of your favorite mashed potatoes optional
Easy Homemade Egg Noodles (may substitute frozen egg noodles, such as Reames, if preferred)
2 cups flour
1 tsp. kosher salt
3 egg yolks
1/4 - 1/2 cup milk, water, or broth as needed
How to Make Chicken Noodle Soup on Your Stove Top
In a large Dutch oven (or any large soup pot) over medium heat, add a drizzle of oil; when the oil is nicely hot, add the onions, celery, turmeric, and oregano, cooking a few minutes until the vegetables have softened and are beginning to turn golden brown, reducing the heat as they cook, if needed. **If the vegetables begin to dry out a bit, add a splash of chicken broth and continue to cook to desired doneness.
Add the cooked chicken and broth to the Dutch oven along with the egg noodles; bring to a simmer over medium heat, cooking until the noodles are tender, approx. 20 minutes; add the baby peas a carrots during the last 10 minutes of the cooking time.
Meanwhile, in a small bowl, make a slurry by combining 2 Tbs. water with the flour, whisking until smooth; add the prepared slurry to the chicken noodle soup, cooking and stirring until the chicken and noodles have thickened slightly. To finish, stir in the cream and parsley; season to taste with salt and pepper. Serve the chicken and noodles at once, over a bed warm mashed potatoes.
How to Make the Chicken Noodle Soup in your Instant Pot
Using the sauté setting on the Instant Pot (or any electric pressure cooker), add a drizzle of olive oil. When the oil is nicely hot, add the add the onions, celery, turmeric, and oregano, cooking the vegetables for 1 minute.
Still using the sauté setting, add the broth and noodles to the Instant Pot, bringing the soup to a boil. Lock the lid securely into place, then choose the high pressure setting for 2 minutes, bringing the Instant Pot to full pressure.
When the timer sounds, do a quick release to remove all the pressure from the Instant Pot. Carefully unlock and remove the Instant Pot lid, giving the soup a gentle stir. Add the carrots and peas, using the sauté setting to simmer them for 5 minutes or until tender.
Meanwhile, in a small bowl, make the slurry by combining 2 Tbs. water with the flour, whisking until smooth; add the prepared slurry to the chicken noodle soup, cooking and stirring until the chicken and noodles have thickened slightly. Season to taste with salt and pepper. Serve the chicken and noodle soup at once, over a bed of warm mashed potatoes.
**Please note - you can always substitute frozen egg noodles, such as Reame's egg noodles, if desired - they are quite delicious and make cooking chicken noodle soup so easy.
How to Make Easy Homemade Egg Noodles (May substitute frozen egg noodles if desired, such as Reames egg noodles)
In a large mixing bowl, combine the flour with salt, then create a well in the center of the flour mixture. Place the egg yolks and egg into the well, along with a couple tablespoons liquid; stir or use your hands to combine well, adding more liquid as needed, just a tablespoon at a time, until the dough comes together. **Don't over work the dough or you will have tough and chewy noodles.
Divide the noodle dough in half, letting it rest for 10 minutes. on a lightly flour work surface. Once dough has rested, use your favorite rolling pin to roll the dough to 1/8" inch thickness. Use a pizza cutter to cut the dough into noodles, whichever width you prefer; repeat with remaining half of the noodle dough. **Noodles can be used at once - I cook mine immediately after rolling them out and they are so fat and tender once they have simmered in the broth. I know a lot of cooks like to dry their egg noodles to cook later, but I've not ever used that method.
**Homemade noodles freeze really well. Sometimes, while I already have all the mess on the my counter anyway, I go ahead and make a few batches of noodles. I spread each batch of noodles out over a rimmed baking sheet to freeze so they can freeze flat. Once the noodles are completely frozen, I package them info freezer bags in a single layer (so I can stack them in my freezer for better storage) to grab and use later when we are craving chicken and noodles.