Instant Pot Chicken Noodle Soup with Homemade Egg Noodles

Chicken Noodle Soup 1

One thing my kids like me to make after making Homemade Chicken Bone Broth is Chicken Noodle Soup with Homemade Egg Noodles. You can make it in a pot on the stove, or it is quick and easy to make in an Instant Pot pressure cooker.

The hardest part about the noodles is the cutting. They should be fairly thin and left for at least 30 minutes (up to a couple of hours) to dry. This recipe makes A LOT of noodles. I use about half in this recipe of soup, and then freeze the remaining raw noodles to use another day.

Homemade Noodles 1

I use a round pizza cutter to cut the noodles. Separate them slightly and move them around occasionally so that they can dry all around before cooking.

Homemade Noodles 2

Once your noodles are made, the soup takes about 30 minutes to cook in an Instant Pot, or closer to an hour in a regular pot.

Chicken Noodle Soup 2

RECIPES:

Chicken Noodle Soup with Homemade Egg Noodles

Chicken Noodle Soup 1

Egg Noodles:
2 cups flour
½ tsp salt
1 egg + 3 egg yolks
1/3 cup milk
1 Tbs butter, melted

Soup:
2 Tbs butter
1 large onion, chopped
4 stalks celery, chopped
3 carrots, peeled and diced
2 cloves of garlic, minced
2 quarts (8 cups) chicken stock or bone broth
1 Tbs lemon juice
½ tsp dried thyme
½ tsp dried oregano
⅛ tsp poultry seasoning
¼ tsp fresh ground black pepper
Salt, to taste (amount will depend on saltiness of stock, about 1 tsp)
2 cups uncooked egg noodles (half of the recipe above)
2 cups cooked and shredded chicken
2 Tbs fresh parsley

Noodles:
In a large bowl, stir together the flour and salt. Make a well in the center. In a separate small bowl, stir together the egg, egg yolks, and milk. Add egg mixture and melted butter to the well of the dry ingredients. Mix until mixture forms a rough ball, adding additional milk, if needed. Knead for about 5 minutes, or until dough is smooth. Cover with a towel or plastic wrap and let sit for 10 minutes.

On a lightly floured surface, roll out dough to 1/8” thickness. Use a sharp knife or pizza cutter to cut into thin lengths about 1-½ inches long. Separate slightly so that dough can dry on all edges. Let sit, uncovered, for at least 30 minutes, ideally 2-3 hours. Move dough around occasionally so that the noodles can dry on all sides before cooking.

Soup
Instant Pot Directions:

Add butter to Instant Pot and turn to Saute setting. Add onions, celery, carrots, and garlic. Cook for 2-3 minutes, or until onions are just softened. Stir in broth, lemon juice, dried seasonings, and salt/pepper.

Place lid on Instant Pot and cook on Soup setting for 7 minutes. Let pressure release naturally for 10 minutes, and then QPR (quick pressure release).

Remove lid and change setting to Saute. Add the noodles and cook, uncovered, for 10 minutes, or until noodles are just barely cooked through. Stir in shredded chicken and heat through. Taste and season with additional salt and pepper, if needed. Garnish with fresh parsley.

Stovetop Directions:
Melt butter in a large pot over medium heat.  Add onions, celery, carrots, and garlic. Cook for 5 minutes, or until onions are softened. Stir in broth, lemon juice, dried seasonings, and salt/pepper. Bring to a boil, then reduce heat and simmer for 30 minutes. Add the noodles to the pot and cook, uncovered, for 10 minutes, or until noodles are just barely cooked through. Stir in shredded chicken and heat through. Taste and season with additional salt and pepper, if needed. Garnish with fresh parsley.

Homemade Egg Noodles

  • Servings: Makes 4 cups uncooked noodles
  • Print

Homemade Noodles 2

2 cups flour
½ tsp salt
1 egg + 3 egg yolks
1/3 cup milk
1 Tbs butter, melted

In a large bowl, stir together the flour and salt. Make a well in the center. In a separate small bowl, stir together the egg, egg yolks, and milk. Add egg mixture and melted butter to the well of the dry ingredients. Mix until mixture forms a rough ball, adding additional milk, if needed. Knead for about 5 minutes, or until dough is smooth. Cover with a towel or plastic wrap and let sit for 10 minutes.

On a lightly floured surface, roll out dough to 1/8” thickness. Use a sharp knife or pizza cutter to cut into thin lengths about 1-1/2 inches long. Separate slightly so that dough can dry on all edges. Let sit, uncovered, for at least 30 minutes, ideally 2-3 hours. Move dough around occasionally so that the noodles can dry on all sides before cooking.

Bring water or broth to a boil; reduce heat to a simmer. Slowly stir in noodles. Cook for about 10 minutes, or until al dente. Exact cooking time will depend on the thickness of the noodles.

To Freeze: After drying noodles, arrange in a single layer on a foil or parchment lined baking sheet. Freeze until solid. Transfer to a freezer bag and return to freezer. DO NOT thaw noodles before cooking. Add frozen noodles directly to simmering broth to cook, adding about 1 minute of cooking time.

Leave a comment

Filed under Instant Pot, Main Dishes, Soups/Stews/Curries

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s