If you’re craving a cozy bowl of comfort that tastes like a warm hug on a chilly day, you absolutely must try this Farmhouse Chicken Noodle Soup Recipe. This classic homemade soup combines tender shredded chicken, hearty egg noodles, fresh vegetables, and just a hint of fragrant herbs, all simmered to perfection in a rich, savory broth. It’s a time-tested favorite that brings a perfect balance of nourishment and flavor, making it the ultimate go-to for family dinners, sick days, or whenever your soul needs a little pick-me-up.
Ingredients You’ll Need
Simple ingredients can create magic in the kitchen, and this recipe showcases just that. Each element plays an essential role in building layers of flavor and texture—from the sweetness of carrots to the herbal lift of thyme, to the umami boost from soy sauce.
- Vegetable oil: A neutral base for sautéing onions and releasing their natural sweetness.
- Onion, chopped fine: Adds depth and a subtle sweetness that forms the soup’s foundation.
- Garlic cloves, minced: Brings a warm, aromatic punch that wakes up the entire dish.
- Minced fresh thyme (or dried): Heralds a fragrant earthiness, elevating the broth’s complexity.
- Water: The base for the stock, allowing the chicken and vegetables to shine.
- Carrots, peeled and sliced: Provide a gentle sweetness and vibrant color to the soup.
- Celery ribs, sliced: Lend a subtle bitterness and crunch for balance.
- Soy sauce: A surprising addition that deepens the umami flavor without overpowering.
- Whole chicken (4 pounds), giblets discarded: The heart and soul of the soup, giving rich, tender meat and broth.
- Salt and pepper: Essential to enhance and balance every ingredient.
- Wide egg noodles: The comforting carb that absorbs the flavorful broth beautifully.
- Minced fresh parsley: Adds freshness and brightness just before serving.
How to Make Farmhouse Chicken Noodle Soup Recipe
Step 1: Build Flavor
Start by heating the vegetable oil over medium heat in your pressure cooker. Toss in the finely chopped onions and gently cook them until soft and translucent—this usually takes about five minutes and is key to drawing out their natural sweetness. Next, stir in the minced garlic and thyme, cooking just for 30 seconds to release their fragrant aromas. Then pour in the water along with the carrots, celery, and soy sauce. Season the whole chicken liberally with salt and pepper, and nestle it breast side up right into the pot. This savory mix lays the foundation for the soul-soothing broth that’s on its way.
Step 2: Cook Under Pressure
Lock the lid securely on your pressure cooker and bring it up to high pressure over medium-high heat. Once it hits that pressure, lower the heat to medium-low and let it cook for 20 minutes. This method speeds up the process while fully infusing the broth with all those vibrant flavors. It’s the magic behind a rich, homemade soup in a fraction of the usual time.
Step 3: Quick Release Pressure
Once cooking is complete, safely remove the pot from heat and carefully release the pressure. The unlocking of the lid unleashes a wonderful steam filled with comforting aromas that fill your kitchen. Removing the chicken to a cutting board now gives you the chance to shred all that tender meat, while discarding the skin and bones keeps the soup light and clean.
Step 4: Finish the Soup
With the broth still warm, skim off any excess fat that rises to the surface for a cleaner taste. Bring the soup back up to a boil and stir in the egg noodles, cooking them for about five minutes until just tender. Return the shredded chicken to the pot, then sprinkle in the freshly minced parsley. Give it a final seasoning with salt and pepper, tasting as you go to get it just right. This step turns your broth and ingredients into a hearty, nourishing classic that’s nothing short of soul food.
Step 5: Serve
Ladle this fragrant, steaming Farmhouse Chicken Noodle Soup Recipe into bowls and get ready to dig in. Every spoonful comes with satisfying chunks of chicken, vibrant veggies, and silky noodles bathing in savory broth. It’s an invitation to slow down, savor, and enjoy.
How to Serve Farmhouse Chicken Noodle Soup Recipe
Garnishes
Fresh garnishes bring another dimension to the soup. Sprinkle chopped fresh parsley or a few extra thyme leaves over each bowl for a bright, herbal burst. If you like a little zing, a squeeze of lemon juice or a handful of freshly cracked black pepper adds just the right kick.
Side Dishes
Pair this Farmhouse Chicken Noodle Soup Recipe with warm, crusty bread or soft, buttered dinner rolls to soak up every last drop of comforting broth. A simple green salad or roasted root vegetables beautifully round out the meal without stealing the spotlight from your star soup.
Creative Ways to Present
For a charming twist, serve your soup in individual bread bowls or rustic stoneware mugs for cozy gatherings. You can also garnish with crispy fried onions or a dollop of creamy sour cream to create layers of texture and flavor that surprise and delight your guests.
Make Ahead and Storage
Storing Leftovers
This soup tastes just as good the next day when stored properly. Let it cool to room temperature, then transfer your Farmhouse Chicken Noodle Soup Recipe to an airtight container and refrigerate. It will remain delicious for up to three days, perfect for quick lunches or easy dinners.
Freezing
You can freeze this soup for longer storage, but to maintain the best texture, hold off on adding noodles until reheating. Freeze the broth, shredded chicken, and vegetables separately in freezer-safe containers or bags for up to three months. When ready, thaw overnight and add fresh noodles as you reheat.
Reheating
Reheat your soup gently on the stove over medium heat, adding fresh egg noodles if needed and cooking until tender. Stir occasionally to warm evenly and finish with a sprinkle of fresh parsley to bring that just-made freshness back to life.
FAQs
Can I use chicken thighs instead of a whole chicken?
Absolutely! Boneless, skinless chicken thighs are a great substitute if you want to save time shredding or prefer darker meat. Just adjust cooking time accordingly to ensure the meat is tender and flavorful in the broth.
Is soy sauce necessary in this Farmhouse Chicken Noodle Soup Recipe?
While it might seem unusual, soy sauce adds a subtle umami depth that enriches the broth without making it taste Asian-style. You can omit it if desired, but it truly boosts the savory flavor.
Can I make this soup without a pressure cooker?
Yes! You can simmer the chicken and vegetables in a heavy pot on the stovetop, covered, for about 1.5 to 2 hours or until the chicken is tender. It will take longer but the results are just as comforting.
What kind of noodles work best?
Wide egg noodles are perfect because they hold up well in the broth and add a lovely texture. However, you can use any broad noodle shape you prefer or even pasta alternatives like pappardelle or fettuccine broken into smaller pieces.
How do I keep the soup from becoming too salty?
Start with a moderate amount of salt, especially since soy sauce contributes saltiness. Taste as you season at the end and adjust gradually to keep your soup perfectly balanced and never overpowering.
Final Thoughts
This Farmhouse Chicken Noodle Soup Recipe isn’t just food; it’s an experience—a nurturing blend of flavors and textures you’ll reach for time and time again. It’s easy enough for a weeknight but special enough to share with loved ones on cozy weekends. Give it a try and let this bowl of warmth become your new favorite comfort meal!
Print
Farmhouse Chicken Noodle Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Description
This Farmhouse Chicken Noodle Soup is a comforting and hearty meal made with tender shredded chicken, fresh vegetables, and wide egg noodles, all cooked together in a pressure cooker for a rich, flavorful broth. Perfect for a cozy family dinner or when you need a soothing bowl of homemade soup.
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
- Salt and pepper to taste
Chicken
- 1 (4-pound) whole chicken, giblets discarded
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 finely chopped onion and cook until softened, about 5 minutes. Stir in minced garlic and thyme, cooking for 30 seconds until fragrant. Add water, carrots, celery, and soy sauce. Season the whole chicken with salt and pepper and place it breast side up in the pot.
- Cook under pressure: Secure the pressure-cooker lid and bring the pot to high pressure over medium-high heat. Once high pressure is reached, reduce the heat to medium-low and cook for 20 minutes.
- Quick release pressure: Remove the pot from the heat and carefully release the pressure quickly according to your pressure cooker’s instructions. Remove the lid and allow steam to escape safely.
- Finish the soup: Transfer the cooked chicken to a cutting board. Discard the skin and bones, then shred the chicken meat. Skim any excess fat from the soup broth. Bring the soup to a boil, stir in the egg noodles, and cook for 5 minutes until tender. Add the shredded chicken and fresh parsley, then season with salt and pepper to taste.
- Serve: Ladle the hot soup into bowls and serve immediately for a nourishing and delicious meal.
Notes
- For richer flavor, use homemade chicken stock instead of water.
- If you prefer, you can substitute wide egg noodles with any pasta of choice, adjusting cooking time accordingly.
- Leftover soup can be refrigerated for up to 3 days or frozen for longer storage.
- Be cautious when performing the quick pressure release to avoid steam burns.
- To make this recipe gluten-free, substitute soy sauce with tamari or coconut aminos and use gluten-free noodles.
