Homemade chicken noodle soup

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Buy a whole chicken and cook it any kind of way. I cook mine in my Instant Pot (chicken breast side down in pot, add a cup or so of water, high pressure with natural release for 30-60 minutes depending on the chicken’s size and how frozen it is).

Next, let the chicken cool and remove all the meat from the bones and skin. I store the meat in the fridge, add the bones and skin to a big pot and then cover them with lots of water and boil on high all day long, adding more water as needed so the carcass stays covered. You can also make stock in your Instant Pot (there are plenty of suggestions for best practices online). The stock should get cloudy and the carcass should fall completely apart. The longer you boil it, the yummier it will be.

During the last hour or so of cooking the stock, chop an onion and several carrots*, and saute them in another large pot until onions are translucent and carrots get soft-ish. Then I pour the stock I’ve just made over a fine mesh strainer and into the onion/carrot pot. Roughly chop half the chicken and add it, too. (The other half of the chicken can go into the freezer or you can add it all if you want very chicken-y soup).

I season up the stock at this point: salt (don’t overdo here; you’ll add more at the end), pepper, marjoram, sage, rosemary, parsely, and any other spices that seem chicken soup-ish. Add a bag of frozen peas and cook over medium heat for 15-30 minutes to let the peas get to the texture you like and the flavors go together. In the last 5-10 minutes, add your noodles. If you’re using egg noodles, they cook very quickly. If you’re using different pasta, it might take longer. I often add the noodles and then just turn off the heat on my flat top electric stove, cover the soup, and let it sit ’til we’re ready to eat. Add salt to taste here, too, if you’d like.

*You could add celery here, too.

 

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