The Best Homemade Chicken Noodle Soup

Ingredients

• 4 lb Whole Chicken (raw, giblets removed, cut into pieces for stock)
• 1 large Onion (peeled and quartered)
• 2 Carrot (peeled and cut into 2‑inch pieces)
• 2 Celery Stalks (cut into 2‑inch pieces)
• 3 Garlic Cloves (minced)
• 2 sprigs Fresh Thyme
• 1/4 cup Fresh Parsley (chopped, plus extra for garnish)
• 2 Bay Leaves
• 1 tsp Whole Black Peppercorns (crushed)
• 2 tsp Salt (plus to taste)
• 2 tbsp Olive Oil (for sautéing vegetables)
• 2 cup All‑Purpose Flour (sifted)
• 2 Eggs (large, room temperature)
• 1 Egg Yolk (extra yolk for noodle structure)
• 2 tbsp Water (for dough) (cold)
• 8 cup Chicken Stock (homemade, strained)
• 3 cup Shredded Chicken Meat (from the cooked chicken, skin removed)
• 1 tbsp Lemon Juice (freshly squeezed)

Instructions

1. Prepare the Stock Ingredients

   Trim any excess fat from the whole chicken, break it into pieces, and place the pieces, onion, carrots, celery, garlic, thyme, parsley, bay leaves, peppercorns, and salt into the pressure cooker. Add 8 cups of cold water.

   Time: PT15M

2. Cook the Stock

   Seal the pressure cooker and bring to high pressure. Cook for 45 minutes, then quick‑release the pressure.

   Time: PT45M

   Temperature: High pressure

3. Remove Chicken for Shredding

   Using tongs, remove the chicken pieces from the pot. Let cool slightly, then pull the meat off the bones, discarding skin and bones. Set the shredded meat aside (you’ll need about 3 cups).

   Time: PT10M

4. Second Stock Extraction

   Chop the cooked bones and any remaining skin into smaller pieces and return them to the pressure cooker. Add a splash more water if needed to keep the liquid covering the bones. Cook under pressure for another 45 minutes.

   Time: PT45M

   Temperature: High pressure

5. Strain the Stock

   Release pressure, then pour the stock through a fine mesh strainer into a large bowl. Discard solids. Let the stock cool slightly before using or storing.

   Time: PT10M

6. Make the Egg Noodle Dough

   In the bowl of a stand mixer, combine flour, salt, eggs, extra yolk, and water. Mix on low speed with the dough hook until a shaggy dough forms, then increase to medium and knead for about 5 minutes until smooth and elastic.

   Time: PT10M

7. Rest the Dough

   Wrap the dough tightly in plastic wrap and let it rest at room temperature for 20‑30 minutes to relax the gluten.

   Time: PT25M

8. Roll and Cut Noodles

   Divide the dough into 4 pieces. On a lightly floured surface or using a pasta machine, roll each piece to a thickness of about 1 mm (four‑to‑five on the machine). Cut into ¼‑inch wide strips. Dust lightly with flour to prevent sticking.

   Time: PT15M

9. Sauté Vegetables

   Heat olive oil in a large soup pot over medium heat. Add the onion, carrot, and celery. Season with a pinch of salt and sauté until softened, about 5 minutes.

   Time: PT5M

   Temperature: Medium

10. Add Aromatics

    Stir in minced garlic and thyme leaves. Cook for another 1 minute until fragrant.

    Time: PT1M

    Temperature: Medium

11. Combine Stock and Chicken

    Pour the strained chicken stock into the pot, add the shredded chicken, and bring to a gentle boil.

    Time: PT10M

    Temperature: Medium‑high

12. Cook Noodles

    Add the fresh egg noodles to the boiling soup. Cook for 1‑2 minutes, or until the noodles float to the surface and are al dente.

    Time: PT2M

    Temperature: Medium‑high

13. Finish the Soup

    Remove the pot from heat. Stir in lemon juice, fresh parsley, and a grind of black pepper. Taste and adjust salt if needed.

    Time: PT1M

14. Serve

    Ladle soup into bowls, optionally with crusty bread on the side. Enjoy while hot!

    Time: PT0M

Nutrition Facts

Calories

380

Protein

25 g

Carbohydrates

35 g

Fat

12 g

Fiber

2 g