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Ultimate Homemade Chicken Noodle Soup

Print Recipe
Fresh vegetables, tender chunks of chicken, perfectly cooked noodles and a flavorful broth all come together to create this amazing bowl of comfort.
Course Soup
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Servings 10 People
Author Alyssa McCord

Equipment

  • 1 Pressure Cooker Optional
  • 1 Cutting Board
  • 1 Chefs Knife
  • 1 Mixing Spoon
  • 1 Stock Pot For cooking pasta or 2 if using pot to cook soup
  • 1 Ladle
  • 1 Digital scale Optional

Ingredients

  • 2 Tbs Butter Unsalted
  • 2 Tbs Olive Oil Extra Virgin
  • 2 cloves garlic Minced
  • 1 Each Onion Medium, diced
  • 1 Each Carrot Large, peeled and diced
  • 2-3 Stalks Celery Diced
  • 1 Each Potato Large, peeled and diced
  • 2 tsp Garlic powder
  • 2 tsp Onion powder
  • 1 tsp Celery salt
  • 1 tsp Kosher salt
  • 1 tsp Ground black pepper
  • 2 tbs Better than Boullion Chicken Base
  • 3 Sprigs Fresh thyme Or 1/2 tbs dried Italian seasoning
  • 1 Sprigs Fresh rosemary Or 1/2 tbs dried Italian seasoning
  • 1 Each Bay leaf Dried
  • 10-12 cups Water Filtered
  • 2 Each Chicken breasts Diced
  • 8 oz rotini pasta Cooked according to box
  • 2 tsp Parsley Dried or fresh, optional for color

Instructions

  • Heat the pan or instant pot. Add the 2 tbs of butter and 2 tbs of olive oil to the pan and allow the butter to melt.
  • Add the minced garlic, diced carrot, celery, onion and potato to the hot fat and sauté for 2-3 minutes or until the onion starts to become translucent.
  • Add the garlic powder, onion powder, celery salt, salt, pepper and chicken base. Stir to mix and allow to cook for 1-2 minutes more to release the oils in the spices.
  • Add the water to the pot. Be sure not to add water above the “max pc” line if using an instantPot. For instantPot place the lid on the instantPot and twist into place. Set the instantPot to high pressure for 5 minutes at pulse release.
  • Meanwhile cook the pasta in salted boiling water according to the box directions. Drain the pasta and set aside.
  • Trim and dice the chicken breast. Set aside.
  • After 10 minutes of pulse release, hit cancel and do a quick release. Once the pressure is released and the lid is unlocked, very carefully remove the lid, ensuring you don’t burn yourself on the steam.
  • Stir in the diced chicken and remove any herb stems and the bay leaf. Allow the chicken to cook for 4-5 minutes. Ensure the chicken is cooked by cutting open a chunk of chicken and making sure there is no pink.
  • Add the cooked pasta to the soup. Stir to combine and TASTE THE SOUP. Add garlic powder, onion powder, celery salt, salt or pepper to taste.
  • Stir in parsley if desired for a nice fresh color.
  • Serve hot with grilled cheese, saltine crackers, oyster crackers or fresh bread.

Notes

I prefer to use fresh herbs in this recipe.  However, if you do not have fresh herbs, substitute 1 tbs of dried Italian Seasoning.