This hearty and comforting farmhouse chicken noodle soup is a classic that warms you from the inside out. With a rich and velvety broth, tender chicken, and the perfect bite from wide egg noodles, it’s a satisfying meal for any time of year. The pressure cooker ensures you extract deep, savory flavors in just 20 minutes, making it quicker and easier than traditional methods. Plus, it’s an all-in-one meal packed with vegetables that everyone in the family will love.
Why You’ll Love This Recipe
Farmhouse Chicken Noodle Soup is perfect for busy weeknights or a cozy weekend dinner. The pressure cooker extracts maximum flavor from the chicken, vegetables, and herbs in a fraction of the time it would take using conventional methods. The broth is incredibly flavorful, thanks to a simple addition of soy sauce, and the chicken becomes fall-off-the-bone tender. This soup is the ultimate comfort food that’s easy to prepare and perfect for feeding a crowd!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 tablespoon vegetable oil
- 1 onion, chopped fine
- 3 garlic cloves, minced
- 1 teaspoon minced fresh thyme (or ¼ teaspoon dried)
- 8 cups water
- 4 carrots, peeled and sliced ½ inch thick
- 2 celery ribs, sliced ½ inch thick
- 2 tablespoons soy sauce
- 1 (4-pound) whole chicken, giblets discarded
- Salt and pepper to taste
- 4 ounces (2⅔ cups) wide egg noodles
- ¼ cup minced fresh parsley
Directions
- Build flavor: Heat oil in the pressure-cooker pot over medium heat until shimmering. Add onion and cook until softened (about 5 minutes). Stir in garlic and thyme, and cook until fragrant (about 30 seconds). Stir in water, carrots, celery, and soy sauce, scraping up any browned bits. Season chicken with salt and pepper and place it, breast side up, in the pot.
- Cook under pressure: Lock the pressure-cooker lid in place and bring to high pressure over medium-high heat. Once it reaches high pressure, reduce the heat to medium-low and cook for 20 minutes, adjusting heat as needed to maintain high pressure.
- Quick release pressure: Remove the pot from heat. Quick release the pressure, carefully remove the lid, and allow steam to escape.
- Finish the soup: Transfer the chicken to a cutting board and let it cool slightly. Shred the chicken, discarding the skin and bones. Skim excess fat from the soup, bring it to a boil, and stir in the noodles. Cook the noodles for about 5 minutes, until tender. Stir in the shredded chicken and parsley, then season with salt and pepper to taste. Serve immediately.
Servings and Timing
- Servings: 8
- Prep Time: 10 minutes
- Cook Time: 30 minutes (20 minutes under pressure)
- Total Time: 1 hour
Variations
- Chicken and Rice Soup: Substitute 1 cup of long-grain white rice for egg noodles and cook until tender, about 15-18 minutes.
- Vegetable-heavy Soup: Add more vegetables like peas, corn, or green beans for a heartier soup.
Storage/Reheating
- Storage: Store any leftover soup in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat the soup on the stovetop or in the microwave until heated through. You may need to add a bit of water or broth to loosen it up if it has thickened.
FAQs
Can I use boneless chicken breasts instead of a whole chicken?
Using boneless breasts won’t give the same rich flavor from the bones, but you can substitute them and cook for a shorter time.
How can I make this soup gluten-free?
To make the soup gluten-free, substitute the egg noodles with a gluten-free pasta variety.
Can I use chicken thighs instead of a whole chicken?
Yes, you can use bone-in, skin-on chicken thighs. Adjust the cooking time to about 15 minutes under pressure.
How do I store this soup for later?
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup for up to 3 months.
Can I make the soup without a pressure cooker?
Yes, you can simmer the soup on the stovetop for about 1-1.5 hours until the chicken is tender and falls off the bone.
How do I ensure the chicken is tender?
Pressure cooking for 20 minutes under high pressure ensures the chicken becomes perfectly tender.
Can I use store-bought broth instead of water?
Yes, you can use chicken broth for an even richer flavor.
How do I make the broth richer?
Adding soy sauce, as the recipe suggests, enhances the broth’s umami flavor, but you can also use a touch of fish sauce or miso for extra depth.
How do I prevent the noodles from overcooking?
Add the noodles toward the end of the cooking time, and only cook them for about 5 minutes to avoid them becoming too soft.
Can I make the soup ahead of time?
Yes, you can prepare the soup a day ahead, but it’s best to add the noodles just before serving to prevent them from becoming soggy.
Conclusion
Farmhouse Chicken Noodle Soup is the epitome of comfort food, with its tender chicken, flavorful broth, and satisfying noodles. The pressure cooker makes the entire process faster while still maintaining the rich, homemade taste. Perfect for a family meal or for freezing to enjoy later, this soup is sure to warm you up and make you feel right at home.
Print
Farmhouse Chicken Noodle Soup
- Total Time: 1 hour
- Yield: 8 servings
- Diet: Gluten Free
Description
This Farmhouse Chicken Noodle Soup is a hearty and comforting dish made with tender chicken, flavorful broth, and wide egg noodles. With the help of a pressure cooker, this classic soup is ready in just 40 minutes—perfect for a quick weeknight dinner or a cozy weekend meal. Packed with vegetables and delicious, savory flavors, this is the ultimate comfort food that will warm you up from the inside out!
Ingredients
- 1 tablespoon vegetable oil
- 1 onion, chopped fine
- 3 garlic cloves, minced
- 1 teaspoon minced fresh thyme (or ¼ teaspoon dried)
- 8 cups water
- 4 carrots, peeled and sliced ½ inch thick
- 2 celery ribs, sliced ½ inch thick
- 2 tablespoons soy sauce
- 1 (4-pound) whole chicken, giblets discarded
- Salt and pepper to taste
- 4 ounces (2⅔ cups) wide egg noodles
- ¼ cup minced fresh parsley
Instructions
- Build flavor: Heat oil in the pressure-cooker pot over medium heat. Add onion and cook until softened (about 5 minutes). Stir in garlic and thyme, and cook for 30 seconds until fragrant. Stir in water, carrots, celery, and soy sauce. Season chicken with salt and pepper, placing it breast side up in the pot.
- Cook under pressure: Lock the pressure-cooker lid in place. Bring to high pressure over medium-high heat. Once it reaches high pressure, reduce the heat to medium-low and cook for 20 minutes.
- Quick release pressure: Remove from heat and carefully release the pressure. Remove the lid and let steam escape.
- Finish the soup: Transfer the chicken to a cutting board, shred the chicken, and discard the skin and bones. Skim excess fat from the soup. Bring the soup to a boil and stir in the noodles. Cook for 5 minutes, until tender. Stir in the shredded chicken and parsley, then season with salt and pepper.
- Serve: Ladle the soup into bowls and serve immediately.
Notes
- For a chicken and rice version, swap the noodles for 1 cup of long-grain white rice and cook until tender (about 15-18 minutes).
- Vegetable-heavy soup: Add peas, corn, or green beans for a heartier soup.
- Gluten-free: Use gluten-free pasta in place of egg noodles.
- Prep Time: 10 minutes
- Cook Time: 30 minutes (20 minutes under pressure)
- Category: Soup
- Method: Pressure Cooker
- Cuisine: American
