The Bluster and the Burrow
Grandma's Chicken Noodle Soup Recipe
This chicken noodle soup blends old-school Grandma magic with modern Instant Pot shortcuts to create a rich, deeply savory homemade broth. Tender chicken, hearty vegetables, and egg noodles come together in a cozy bowl that tastes like pure comfort and coming home.
Print Recipe
Equipment
Ingredients
- 5-6 lbs whole chicken
- 2 cups onion diced
- 2 cups celery chopped
- 2 cups carrots chopped
- 6 Roma tomatoes diced
- 8 ounces mushrooms sliced
- 8 cups homemade chicken stock
- 3 cloves garlic minced
- 2 tablespoons salt or to taste
- 2 teaspoons pepper
- 1-2 teaspoons cayenne
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 3 tablespoons parsley chopped
- 1 bay leaf
- 2-3 cups dried egg noodles
Instructions
Chicken and Stock on the Stovetop
- Boil the Chicken: Bring a large pot of water to a boil. Add the chicken and cook until the internal temp reaches 165°F.
- Separate the Meat: Remove the chicken, let it cool, and pull off the meat.
- Make the Stock: Add the bones, skin, and all your vegetable scraps back into the pot. Keep it at a gentle simmer (not a rolling boil) for 2–3 hours.
- Strain: Pour through a fine mesh sieve. Discard scraps.
- Proceed With the Soup: Use this homemade stock and follow the soup steps below, starting at the part where the stock and chicken get added.
Grandma's Chicken Noodle Soup (Chicken and Stock in Instant Pot)
- Cook the Chicken (Instant Pot): Add 5-6 lbs whole chicken to the Instant Pot with 1 teaspoon salt and 1 cup water. Pressure cook 8 minutes per pound. Let the pressure naturally release. Remove the chicken, cool slightly, and pull off all the meat into bite-sized strips. Return bones and skin to the Instant Pot for stock.
- Prep the Vegetables: Chop onions, carrots, celery, tomatoes, and mushrooms. Save the ends, skins, and trimmings and put them into the Instant Pot.
- Make the Stock (Instant Pot): Add chicken bones and all vegetable scraps into the pot. Add water to the 4L, just below the max fill line. Add 1 teaspoon peppercorns. Pressure cook for 1 hour, then let the pressure naturally release. The Instant Pot yields about a gallon of stock depending on how full of bones and scraps there are.
- Build the Soup: In a large pot, heat 1–2 tablespoons of oil over medium heat. Sauté 2 cups onion, 2 cups carrots, and 2 cups celery with 1 teaspoon of salt for 10 minutes until lightly softened. Add 8 ounces mushrooms and 6 Roma tomatoes; cook for 5 minutes. Add 8 cups homemade chicken stock. Add the pulled chicken and seasonings (2 tablespoons salt, 2 teaspoons pepper, 3 cloves garlic, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1-2 teaspoons cayenne, 1 bay leaf). Simmer for 1 hour to cook the vegetables and deepen the flavor. Add 2-3 cups dried egg noodles and cook for 20 minutes until tender. Taste and adjust flavor. Add 3 tablespoons parsley if desired. Serve warm.
Notes
Don’t skip the sauté: Getting color on your vegetables adds sweetness and depth that makes the broth feel slow-simmered.
Salt in layers: Season the chicken. Then season the broth. Then season the soup. Flat soups happen when all the salt goes in at the end.
Roast your mushrooms first (optional): A quick roast at 450°F for 10 minutes concentrates their flavor.
Add noodles last: They’ll keep their structure and won’t hog all your broth. Stock too thin? Reduce it by simmering uncovered for 15–20 minutes before building the soup. Stock too rich? Add water ½ cup at a time until it tastes balanced. Want Grandma-level richness? Add a spoonful of chicken fat (schmaltz) skimmed from the top. Storage: This soup will last in the refrigerator for up to 4 days. It freezes beautifully in an airtight container. Or you can use a Souper cube to freeze it in portions for an easy lunch.
Roast your mushrooms first (optional): A quick roast at 450°F for 10 minutes concentrates their flavor.
Add noodles last: They’ll keep their structure and won’t hog all your broth. Stock too thin? Reduce it by simmering uncovered for 15–20 minutes before building the soup. Stock too rich? Add water ½ cup at a time until it tastes balanced. Want Grandma-level richness? Add a spoonful of chicken fat (schmaltz) skimmed from the top. Storage: This soup will last in the refrigerator for up to 4 days. It freezes beautifully in an airtight container. Or you can use a Souper cube to freeze it in portions for an easy lunch.
Nutrition
Calories: 322kcal | Carbohydrates: 20g | Protein: 24g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 81mg | Sodium: 327mg | Potassium: 656mg | Fiber: 2g | Sugar: 6g | Vitamin A: 4121IU | Vitamin C: 12mg | Calcium: 44mg | Iron: 2mg
