Amazing Chicken Noodle Soup Recipe

My mother-in-law has the BEST chicken noodle soup recipe I have ever had in my life! It is something that every kid and grandkid asks for when we are over at their house and it never disappoints. However, when we started raising our own chickens, she had to do a bit of testing, especially since we raise a different breed than she is familiar cooking with. 

After some trial and error she has found that our instant pot makes the juiciest, tender meat to pair wonderfully with her soup recipe. Whether you are looking for a soup recipe for a chilly night in or need to feed a crowd on a budget, this recipe is for you! Be prepared though, you will have people asking you to make it every time they come to visit! 

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Place 1 Organic, pasture-raised Triple Silo Meats chicken into your instant pot along with the ingredients shown below then place lid and cook on the chicken setting (P6 on Farberware brand) for 2 hours. 

Add to the instant pot: 
1 whole onion, outside peel removed (remove onion at deboning) 
1 teaspoon salt 
1 teaspoon pepper 
1 teaspoon onion powder 
3 bay leaves 
1 cup of water 

Note: This will take 2 hours with frozen chicken, less with fresh/thawed. 

Remove the chicken from the pot (being sure to get out all the bones) to a sided cookie sheet and cool 15 minutes. De-bone and cut-up the chicken. Add to a large stockpot along with the remaining ingredients below: 

Add Spices: 
½ of a 3.75 oz. jar of Wyler’s chicken bouillon 
 ¼ cup parsley 
2 tablespoons basil 
1 Tablespoon oregano 
1 Tablespoon sage 
1 teaspoon thyme 
1 teaspoon pepper 
½ teaspoon celery salt (optional) 
1 teaspoon tarragon (optional) 
¼ teaspoon paprika (optional) 
¼ teaspoon garlic (optional) 
¼ teaspoon marjoram (optional) 

Add: 
1 bunch celery, washed and leaves removed, sliced or chopped 
2 lb. carrots, peeled, sliced or chopped 

Bring ingredients to a boil. Stir. Add milk to fill up stockpot (about to the handles). 

Add: 1 package of homemade style egg noodles OR try your hand @ 1lb of homemade pasta with our Organic pasture-raised chicken eggs. Trust us, it is easy and SO delicious! 

Pasta Note: Be careful not to scorch the noodles, they will want to stick to bottom of the pot so be sure to stir every 5-10 minutes. 

Reduce heat to low. It is time to thicken the soup. Using your gravy shaker: add 1/2-3/4 cup flour and fill with milk. Shake until smooth and add to the soup to thicken, being sure to scrape the bottom of the pot-scorching risk is high. If you have not reached desired thickness, repeat flour step and mix again until reached. Remember, soup will thicken further when re-heated for leftovers. 

Simmer 10 minutes and serve. At this time, I usually take a small bowl and test the soup to see if more bouillon and/or spices are needed.


Enjoy! 

Nicole Mattison

(Marketing/Shipping)

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