The Best Homemade Chicken Noodle Soup

By Tasty · 120 min

Ingredients

Instructions

1. Make the stock: put the whole chicken, onions, celery, carrots, garlic, thyme, parsley, bay leaves, peppercorns, 8 cups cold water and 1 tablespoon kosher salt into a large multicooker. Pressure cook on high for 45 minutes.
2. Quick-release the pressure and carefully remove the chicken with tongs. Leave the stock and vegetables in the pot. Let the meat cool 5 to 10 minutes.
3. Pull the meat off the bones and set aside the skin and bones. Shred the meat into bite-sized pieces and reserve 3 cups for the soup. Store any extra meat in the fridge for up to 5 days.
4. Chop the bones into smaller pieces and return them to the pot with the skin. Pressure cook on high for 45 minutes, then release the pressure naturally or quick-release.
5. Strain the stock through a fine mesh strainer or cheesecloth into a clean heatproof pot, discarding the solids. Reserve 8 cups of stock for the soup; store extra stock in the fridge for up to 5 days.
6. Make the dough: in a stand mixer with the dough hook, combine 1 cup flour and 1 teaspoon kosher salt. Add 1 large egg, 1 egg yolk and 1.5 tablespoons water. Beat on low 1 to 2 minutes until a shaggy dough forms, adding drops of water if needed. Then beat on medium 6 to 7 minutes until smooth and elastic.
7. Wrap the dough and rest it at room temperature 20 to 30 minutes, until it presses in easily without springing back.
8. Cut the dough in half. Roll one piece through the widest setting of the pasta roller, folding and re-rolling 2 to 3 times until smooth. Keep rolling, reducing one notch at a time, until you reach level 5. Move to a floured surface and repeat with the other piece.
9. Cut the sheets into ½-inch-wide noodles about 2 inches long. Dust lightly with flour and let them dry at room temperature while you make the soup.
10. Make the soup base: heat 2 tablespoons olive oil in a large pot over medium heat. Add the diced onion, 4 celery stalks, 4 carrots and a pinch of kosher salt. Cook 6 to 8 minutes, stirring occasionally, until softened. Add the minced garlic and thyme leaves and cook 1 to 2 minutes until fragrant.
11. Add the 8 cups of stock and 3 cups of shredded chicken. Bring to a gentle boil over medium-high heat and cook 5 to 10 minutes until the flavors meld.
12. Add the noodles, shaking off excess flour first. Simmer 1 to 2 minutes, stirring occasionally, until just tender and floating.
13. Off the heat, stir in the lemon juice, parsley and black pepper to taste. Serve with crusty bread.

Summarized from Tasty's video. Watch it for the details.

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