Whole Chicken Chicken Noodle Soup
Servings: 4 People
I like lots of ingredients and lots of chicken in my soup. The sandwiches are optional, this soup will fill you up by itself. Especially hearty when you're feeling some of the winter chills or ailments. This was modified from a recipe originally found on the No. 2 Pencil website.
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Ingredients
- 1 tablespoon of olive oil
- 1 onion diced
- 3 cloves of garlic minced
- 5 carrots sliced into 1/2 inch pieces (I like to substitute 15 baby carrots cut in half)
- 4 celery sticks sliced into 1/2 inch pieces
- 1 cup mushrooms cut into quarters or sliced
- 1 whole 5 pound chicken
- 2 tablespoons of soy sauce
- 8 cups chicken broth
- Kosher salt and freshly ground pepper
- 4 ounces of egg noodles
- 1/4 cup of minced fresh flat leaf parsley
Instructions
- Set Instant Pot to Saute function.
- Heat olive oil and onions until onions start to soften and become translucent, 2-5 minutes.
- Add garlic, carrots and celery and saute for another minute.
- Add whole chicken to Instant Pot, followed by chicken broth, soy sauce, 2 teaspoon of salt and several turns of freshly ground pepper.
- Turn off Saute function, lock Instant Pot lid in place, make sure pressure valve is set to sealing and set Instant Pot to High Pressure for 30 minutes.
- Quick release the pressure in the Instant Pot
- Remove whole chicken and set aside to shred.
- Turn Instant Pot off, then set to saute, and let chicken broth come to a boil.
- When the broth has come to a boil, stir in egg noddles and let cook for about 5 minutes.
- While noodles are cooking, shred chicken into bite sized pieces discarding bones and skin.
- Once noodles are cooked, stir in chicken meat and fresh parsley.
- Adjust salt and pepper to taste.
Notes
I added mushrooms to the original recipe, and increased the cooking time. Also, the original recipe calls to discard the giblets. I like giblets, but the chickens I buy usually don't have them. Adding the giblets just increases the chicken flavor, and they're good for you.