Chicken Noodle Soup

By: Jeffrey Eisner

Chicken Noodle Soup
cuisine icon Cuisine
American, Modern
cuisine icon Course
Kids, Main Course, Soup
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["Jeff’s Tip: Boiling the egg noodles separately keeps them firm. Cooking them under pressure makes them absorb too much of the broth and become mushy.","Photography by Aleksey Zozulya"]
cuisine icon Keywords
30-60 min, 6-8 servings, american, bay leaves, black pepper, carrots, celery, chicken better than bouillon, chicken soup, contributed, cook 45 min, cooking sherry, easy, fresh dill leaves, garlic cloves, instant pot chicken noodle soup, instant pot chicken soup, instant pot recipe, instant pot recipes, italian seasoning, kids, kosher salt, lemon pepper seasoning, main course, modern, noodles, prep 15 min, pressure cook, seasoned salt, soup, spanish onion, tbsp fresh parsley, water, whole chicken

prep icon Prep Time
15 min
cook icon Cook Time
45 min

serving icon Servings
6-8 servings
Ingredients
  • 1 whole chicken
  • 8 cups Water
  • 1 Spanish onion
  • 3 garlic cloves
  • 1 tbsp Chicken Better Than Bouillon
  • 1 tsp Italian seasoning
  • 1 tsp lemon pepper seasoning
  • 3 bay leaves
  • kosher salt
  • black pepper
  • 1 cups noodles
  • 2 cups carrots
  • 2 cups celery
  • 1/2 cup fresh dill leaves
  • 3 tbsp tbsp fresh parsley
  • 2 tbsp cooking sherry
  • 1 1/2 tsp seasoned salt
Instructions
  • Place the chicken in the Instant Pot and pour in water so the chicken is totally covered. Add the onion, garlic, bouillon, Italian seasoning, lemon pepper seasoning, bay leaves, and a pinch of salt and pepper. Stir, then secure the lid and move the valve to the sealing position. Hit Manual or Pressure Cook on High Pressure for 10 minutes. Quick Release when done.
  • While the pot’s cooking, cook the egg noodles according to package directions and set aside.
  • When the lid comes off the pot, remove the chicken with tongs and set aside to cool. Remove and discard the bay leaves and onion (if you wish) using a slotted spoon.
  • Add all remaining ingredients to the Instant Pot except for the chicken and egg noodles, and stir. Secure the lid and move the valve to the Sealing position. Hit Keep Warm/Cancel followed by Manual or Pressure Cook on High Pressure for 5 minutes. Quick Release when done.
  • While the pot is cooking the soup, pick the slightly cooled chicken meat from the bones and discard the bones, skin, and cartilage. Shred the meat by hand and set aside.
  • Stir in the shredded chicken and serve in bowls topped with egg noodles.
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