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If you’re craving a bowl of comfort that tastes like a warm hug on a chilly day, this Farmhouse Chicken Noodle Soup Recipe will be your new best friend. It’s the perfect blend of tender chicken, hearty vegetables, and wide egg noodles all simmered in a richly flavored broth that warms your soul from the first spoonful. Simple ingredients come together beautifully in this rustic, homey soup that’s both satisfying and wholesome, making it a beloved classic to whip up anytime you need a little cozy nourishment.
Ingredients You’ll Need
Every ingredient in this Farmhouse Chicken Noodle Soup Recipe is simple, yet crucial, adding layers of flavor, texture, and color. Each component works harmoniously to create that perfect bowl of soup that’s both rich and comforting.
- Vegetable oil: Perfect for gently sautéing the onion to build a flavorful base.
- Onion, finely chopped: Brings sweetness and depth to the broth as it softens.
- Garlic cloves, minced: Adds a subtle pungency and aromatic boost to the soup.
- Fresh thyme, minced: Infuses an earthy herbal note without overpowering the chicken’s natural flavor.
- Water: The foundation of the broth, allowing all flavors to meld perfectly.
- Carrots, peeled and thickly sliced: Adds both sweetness and a pleasant, tender bite.
- Celery ribs, sliced thick: Provides refreshing crunch and classic savory flavor.
- Soy sauce: A secret touch that enhances saltiness and gives a deeper umami dimension.
- Whole chicken (4 pounds): The heart of the soup, delivering tender meat and rich broth.
- Salt and pepper: Essential for seasoning at every stage to balance and enhance flavors.
- Wide egg noodles: Perfectly sturdy, adding satisfying texture and soak up the delicious broth.
- Fresh parsley, minced: Brightens the final dish with a fresh, herbaceous finish.
How to Make Farmhouse Chicken Noodle Soup Recipe
Step 1: Build Flavor
Start by heating vegetable oil in a pressure cooker over medium heat. Toss in the finely chopped onion and cook until it becomes translucent and soft, about five minutes. This step unlocks the natural sweetness of the onion, setting a flavorful foundation. Add the minced garlic and thyme, stirring for 30 seconds until you can smell their lovely aroma filling the kitchen. Next, pour in the water along with the sliced carrots and celery, which will lend sweetness, crunch, and color to the soup. Stir in the soy sauce for a hint of deep savory complexity. Season the whole chicken generously with salt and pepper before placing it breast side up in the pot, ready for cooking.
Step 2: Cook Under Pressure
Secure the lid of your pressure cooker and bring everything up to high pressure over medium-high heat. When it reaches the proper pressure, lower the heat to medium-low and let it cook for 20 minutes. This method ensures the chicken becomes incredibly tender and infuses the broth with its rich flavor in a fraction of the traditional cooking time, making this farmhouse classic both quick and satisfying.
Step 3: Quick Release Pressure
Once cooking time is up, remove the pot from heat and carefully perform a quick pressure release. Make sure to let all the steam escape before unlocking the lid—this step ensures safety and prevents overcooking, keeping the chicken moist and the vegetables perfectly tender.
Step 4: Finish the Soup
Transfer the cooked chicken onto a cutting board and shred it with two forks, discarding the skin and bones for a lighter final dish. Skim any excess fat from the broth to keep it clear and flawless. Bring the soup to a boil once more and add the wide egg noodles. Cooking them for about five minutes makes sure they remain tender but still have a slight bite. Finally, stir in the shredded chicken and fresh parsley. Taste and adjust seasoning with salt and pepper to make sure every spoonful bursts with flavor.
Step 5: Serve
Ladle this heartwarming Farmhouse Chicken Noodle Soup Recipe into your favorite bowls and serve immediately. The vibrant colors, inviting aroma, and rich flavors make each bowl an irresistible treat perfect for any day that calls for some delicious homemade comfort.
How to Serve Farmhouse Chicken Noodle Soup Recipe
Garnishes
Elevate your soup by adding a sprinkle of fresh parsley or a few twists of cracked black pepper on top just before serving. A squeeze of fresh lemon juice can brighten the flavors beautifully. For an extra touch of indulgence, a drizzle of good-quality olive oil or a dollop of sour cream can add creaminess and richness to each bowl.
Side Dishes
This rustic soup pairs beautifully with crusty bread or warm dinner rolls that are perfect for dipping into the savory broth. A crisp green salad or roasted vegetables also complement the meal well, balancing the heartiness of the soup with some fresh, light textures.
Creative Ways to Present
Serve this farmhouse favorite in charming earthenware bowls to keep it warm longer and add a cozy, farmhouse vibe. For a special occasion, consider placing fresh herb sprigs on the side or serving alongside a small dish of grated Parmesan for guests to sprinkle on top. Turning your soup presentation into an experience will make it even more memorable.
Make Ahead and Storage
Storing Leftovers
This Farmhouse Chicken Noodle Soup Recipe keeps wonderfully in the fridge for up to four days. Store it in an airtight container to maintain freshness, and give it a quick stir before reheating to bring those flavors right back to life.
Freezing
You can freeze leftover soup without the noodles to avoid mushiness. Keep the broth and shredded chicken in a freezer-safe container for up to three months. When you’re ready to enjoy it, thaw it in the fridge overnight and add freshly cooked noodles when reheating.
Reheating
Reheat your soup gently on the stove over medium heat, stirring often to warm it evenly. If you’ve frozen the soup, be sure to add fresh noodles at this time and cook until tender. Adjust the seasoning as flavors can mellow during storage, ensuring every bowl tastes just as vibrant as the first.
FAQs
Can I use chicken thighs instead of a whole chicken?
Absolutely! Chicken thighs are juicy and flavorful, making them a great substitute. Adjust cooking time slightly to ensure they’re cooked through but remain tender.
Is it necessary to use a pressure cooker?
While a pressure cooker speeds things up wonderfully, you can make this recipe entirely on the stove. Just simmer the whole chicken in broth until tender, which may take about an hour or more.
What kind of noodles work best in this soup?
Wide egg noodles are traditional and hold up well without turning mushy. However, you can also use other sturdy pasta like pappardelle or even small shells if preferred.
Can I make this soup vegetarian?
This recipe relies heavily on chicken broth and meat for its signature flavor, but you can easily adapt it by substituting vegetable broth and adding hearty veggies or plant-based chicken alternatives.
How can I make the broth more flavorful?
Don’t skip the soy sauce and fresh herbs; they make a big difference. Also, simmering the whole chicken with vegetables brings out incredible depth. For richer broth, roast the chicken first or add a splash of white wine for a subtle boost.
Final Thoughts
This Farmhouse Chicken Noodle Soup Recipe is a timeless favorite that brings warmth and happiness to any table. Its simple ingredients create incredible flavor that’s perfect for chilly evenings, family meals, or anytime you need a nourishing bowl of comfort. Dive into this recipe and see why it has such a special place in so many hearts—you won’t regret it!
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Farmhouse Chicken Noodle Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Description
This hearty Farmhouse Chicken Noodle Soup is a comforting, flavorful dish perfect for chilly days. Made with tender shredded chicken, wide egg noodles, and a medley of fresh vegetables, it’s cooked quickly using a pressure cooker to develop deep, rich flavors while keeping the chicken juicy and tender. A touch of soy sauce adds subtle umami, and fresh herbs brighten every spoonful.
Ingredients
Soup Base
- 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
Chicken
- 1 (4-pound) whole chicken, giblets discarded
- Salt and pepper to taste
Noodles and Garnish
- 4 ounces (2â…” cups) wide egg noodles
- ¼ cup minced fresh parsley
Instructions
- Build flavor: Heat the vegetable oil in the pressure cooker pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and thyme, cooking for 30 seconds until fragrant. Add the water, sliced carrots, celery, and soy sauce. Season the whole chicken with salt and pepper, placing it breast side up into the pot.
- Cook under pressure: Secure the pressure cooker lid in place. Heat over medium-high heat until the cooker reaches high pressure. Once at high pressure, reduce the heat to medium-low and cook for 20 minutes to tenderize the chicken and meld flavors.
- Quick release pressure: Remove the pot from heat and carefully perform a quick release of the pressure. Remove the lid cautiously, allowing steam to escape safely.
- Finish the soup: Transfer the chicken onto a cutting board. Shred the chicken meat, discarding skin and bones. Skim any excess fat from the soup broth. Bring the soup back to a boil, then add the wide egg noodles and cook for 5 minutes until tender. Stir in the shredded chicken and minced fresh parsley. Season the soup with additional salt and pepper to taste.
- Serve: Ladle the hot soup into bowls and serve immediately for a comforting meal.
Notes
- Using a whole chicken adds deep flavor and richness to the broth.
- Soy sauce adds a subtle umami note; adjust to taste or substitute with tamari for gluten-free.
- Skimming excess fat ensures a cleaner, lighter broth.
- The soup can be refrigerated up to 3 days and reheated gently on the stovetop.
- If you don’t have a pressure cooker, the soup can be made on the stovetop but will require a longer simmer time.
