Chicken Noodle Soup Recipe

Name: Chicken Noodle Soup Recipe
Prep time: 10 min
Cook time: 85 min
Total time: 95 min
Yield: 8
Cuisine: American
Ingredients: 2 tbsp Unsalted Butter (2 tablespoons butter); 1 tbsp Olive Oil (1 tablespoon olive oil); 3 pieces Carrot (3 large carrots (peeled and sliced 1/4 inch thick)); 2 pieces Celery (2 medium celery (sliced 1/4 inch thick)); 1 tsp Thyme (1 teaspoon fresh thyme (or 1/4 teaspoon dried)); 1 tsp Stone House Seasoning (1 teaspoon Stone House Seasoning); 4 cup Chicken Stock (4 cups chicken stock or broth (homemade or store-bought OR chicken broth)); 3 cup Water (3 cups water); 2 lb Chicken (2-3 pounds whole organic chicken — up to 3); 8 oz Pasta (8 ounces pasta (egg noodles, fettuccine, spaghetti)); 1 tbsp Parsley (1 tablespoon parsley (fresh, chopped)); 0 pieces Table Salt (salt and pepper (to taste))

Chicken Noodle Soup Recipe - Main Course,Soup (American)

95 minAmerican

Servings8

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Steps

1Stovetop Chicken Noodle Soup
2Add butter and olive oil to a Dutch oven or 6-quart stockpot. Sauté the carrots and celery in the butter and olive oil until tender, about 3 minutes.
3Pour in the chicken stock or broth and water. Add the chicken. Cook until the chicken reaches an internal temperature of 165º F when checked with a meat thermometer. Remove the chicken from the pot, shred and return to the pot. (If using cooked and shredded leftover or rotisserie chicken, add to the pot and stir to combine.)
4Add the noodles to the pot and cook according to package directions. Add seasonings and serve.
5Instant Pot Chicken Noodle Soup (30 Minutes)
6Set your Instant Pot to the saute setting. Add your butter and olive oil and allow the butter to melt. Stir in your carrots and celery and cook until softened, about 3 minutes.
7Add your chicken broth, water, chicken, thyme, and Stone House Seasoning. Secure the lid on the Instant Pot and set on the Manual setting for 12 minutes.
8Allow the Instant Pot to naturally release and then carefully remove the lid of your Instant Pot. Using tongs, carefully remove the chicken from the Instant Pot. Place the chicken into a large bowl. Remove the skin and shred chicken into small, bite-sized pieces using two forks. Discard the skin and bones.
9Add your noodles to your soup and return the Instant Pot to the saute setting, bringing the soup to a boil to cook the noodles. Cook until the noodles are tender, about 6 minutes. Stir in shredded chicken and cook until heated through, about 2 minutes.
10Sprinkle with fresh parsley and add salt and pepper to taste.