Farmhouse Chicken Noodle Soup Recipe
If you’re craving a bowl of comfort that tastes like a warm hug from grandma, this Farmhouse Chicken Noodle Soup Recipe is exactly what you need. It combines tender, juicy chicken, vibrant vegetables, and perfectly cooked egg noodles in a rich, flavorful broth that feels homemade and hearty. Whether you’re battling a chilly day or just want to enjoy a timeless classic, this soup delivers on all the cozy vibes and leaves you feeling nourished and satisfied. The straightforward ingredients and the magic of pressure cooking make this recipe a staple you’ll want on repeat.
Ingredients You’ll Need
These ingredients are all simple, wholesome, and essential for creating the rich depth of flavor, appealing texture, and fresh color that make this soup irresistibly good.
- Vegetable oil: Helps soften aromatics and build the flavorful base without overpowering the broth.
- Onion: Chopped finely to gently melt into the broth and add natural sweetness.
- Garlic cloves: Minced for an aromatic punch that brightens every spoonful.
- Fresh thyme: Adds an earthy, herbaceous note that complements the chicken beautifully.
- Water: The pure liquid base that steeps and nurtures all the wonderful flavors.
- Carrots: Peeled and sliced thick enough to maintain a satisfying bite and sweetness.
- Celery ribs: Provide subtle crunch and a unique herbaceous backbone to the soup.
- Soy sauce: Adds a savory, umami depth that elevates the broth beyond traditional chicken soup.
- Whole chicken: The star of the dish, supplying tender meat and a rich stock as it simmers.
- Salt and pepper: Essential seasonings to balance and enhance all the flavors.
- Wide egg noodles: Wide noodles soak up the broth perfectly, making each bite comforting and filling.
- Fresh parsley: Finely minced to sprinkle a fresh, green brightness just before serving.
How to Make Farmhouse Chicken Noodle Soup Recipe
Step 1: Build Flavor
Start by heating the vegetable oil in your pressure cooker over medium heat. This step is all about layering flavor: you’ll cook the onion until it’s soft and fragrant, which gives the broth its classic, comforting aroma. Adding the garlic and thyme next releases their scents and flavors, infusing the base with warmth. When you add the water, carrots, celery, and soy sauce, all these flavors start to mingle, setting the stage for the chicken to soak up every bit of goodness.
Step 2: Cook Under Pressure
Place your seasoned whole chicken breast-side up right into the pot. This method ensures that the chicken cooks evenly, staying moist and tender. Lock the lid on your pressure cooker and bring it up to high pressure, then reduce the heat and let it work its magic for 20 minutes. Using a pressure cooker is a game changer here since it condenses the cooking time while intensifying the flavors and creating a full-bodied broth much faster than traditional simmering.
Step 3: Quick Release Pressure
Carefully release the pressure, taking your time to let the steam escape safely. Removing the lid after this releases the comforting aroma that’s been building inside the pot. The broth now has that rich, soulful base, and the chicken is ready to be transformed into tender, shredded pieces that will soak into the soup beautifully.
Step 4: Finish the Soup
Transfer the chicken carefully onto a cutting board. Shred the meat, discarding bones and skin, which leaves you with pristine protein for the soup. Skim off any excess fat from the broth for a clean, balanced finish. Bring the liquid back to a boil, then stir in the wide egg noodles. They take about 5 minutes to become tender and the perfect complement to the other textures. Stir in the shredded chicken and minced parsley for freshness, then season with salt and pepper until it sings to your taste buds.
Step 5: Serve
Ladle piping hot soup into bowls and prepare to savor every spoonful. This is where the Farmhouse Chicken Noodle Soup Recipe truly shines, offering that ideal blend of nourishing warmth and satisfying heartiness with every bite.
How to Serve Farmhouse Chicken Noodle Soup Recipe
Garnishes
Fresh parsley isn’t just for color—it adds a lively, fresh note that brightens the bowl. For extra flair, sprinkle some cracked black pepper or a few drops of good-quality olive oil to add richness. A lemon wedge on the side can also be delightful for those who like a subtle tang.
Side Dishes
This soup pairs wonderfully with crusty artisan bread or a warm biscuit to dunk and mop up the broth. A simple side salad with light vinaigrette complements the soup’s heartiness without overwhelming it.
Creative Ways to Present
Serve this soup in rustic bowls or inside hollowed-out bread bowls for a farmhouse feel. Adding a swirl of pesto or a sprinkle of freshly grated Parmesan can add layers of flavor that surprise and delight guests or family alike.
Make Ahead and Storage
Storing Leftovers
After your delicious meal, store any leftovers in an airtight container in the refrigerator. The flavors mature overnight, so it actually tastes better the next day. Consume within 3 to 4 days for maximum freshness and safety.
Freezing
If you want to save some for later, this soup freezes beautifully. Freeze it without the noodles, as they can become mushy. When you’re ready to enjoy, thaw overnight in the fridge, then add fresh noodles as you reheat.
Reheating
Gently reheat your soup on the stovetop over medium heat. If it’s too thick, add a splash of water or broth to loosen it up. Add fresh noodles during reheating to keep their texture perfect.
FAQs
Can I use chicken thighs instead of a whole chicken?
Absolutely! Using bone-in, skin-on chicken thighs works well and can actually cook a bit faster while still delivering great flavor and tenderness.
Is it possible to make this soup without a pressure cooker?
Yes, you can simmer the ingredients in a large pot for about 1.5 to 2 hours. The broth may be slightly less intense, but the soup will still be delicious.
Can I make this recipe vegetarian?
You can substitute the chicken with hearty mushrooms or tofu and use vegetable broth instead of water and soy sauce for a vegetarian take, though it won’t be quite the same.
How do I prevent the noodles from getting mushy?
Add the noodles just before serving or cook them separately and add them to your bowl when ready to eat. This keeps them from overcooking in the broth.
What’s the secret to a richer broth?
Using a whole chicken with bones and skin amplifies richness, and letting the soup cook under pressure helps extract maximum flavor quickly.
Final Thoughts
There’s something undeniably special about a bowl of Farmhouse Chicken Noodle Soup Recipe that feels like a big warm hug on a tough day. It’s a simple, honest dish that brings people together and nourishes more than just the body. I hope you give this recipe a try and find as much joy in making and sharing it as I do. Trust me, it’s going to become one of your best-loved classics in no time!
Print
Farmhouse Chicken Noodle Soup Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
Description
A comforting and hearty farmhouse chicken noodle soup made with tender shredded chicken, wide egg noodles, and fresh vegetables. Cooked in a pressure cooker to build rich flavors quickly, this soup is perfect for a cozy family meal.
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
Finishing
- 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 chopped onion and cook until softened, about 5 minutes. Stir in minced garlic and thyme, cooking for 30 seconds until fragrant. Add water, sliced carrots, sliced celery, and soy sauce. Season the whole chicken with salt and pepper and place 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 high pressure is reached, reduce heat to medium-low and cook for 20 minutes.
- Quick release pressure: Remove the pot from heat and carefully release the pressure using the quick-release method. Remove the lid and allow steam to escape fully.
- Finish the soup: Transfer the chicken to a cutting board. Shred the chicken meat, discarding skin and bones. Skim any excess fat from the soup. Bring the soup to a boil and add the wide egg noodles. Cook for 5 minutes until noodles are tender. Stir in the shredded chicken and fresh parsley. Adjust seasoning with salt and pepper as needed.
- Serve: Ladle the hot soup into bowls and serve immediately for a hearty and comforting meal.
Notes
- Use fresh thyme for best flavor; dried thyme works as a substitute at a quarter of the amount.
- Discard chicken skin and giblets for a cleaner broth and less fat.
- Skimming excess fat after cooking helps reduce greasiness.
- Ensure noodles are cooked al dente to prevent them from becoming mushy when reheated.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
