If you are looking for a heartwarming and satisfying soup that feels just like a cozy hug on a chilly day, the Farmhouse Chicken Noodle Soup Recipe is your new best friend. This classic soup blends tender chicken, vibrant vegetables, and wide egg noodles in a flavorful broth that’s both comforting and nourishing. Every spoonful carries a perfect balance of rustic charm and rich, homemade goodness that makes it ideal for family dinners or when you need a little extra comfort. Trust me, once you make this Farmhouse Chicken Noodle Soup Recipe, it will earn a permanent spot in your kitchen rotation.
Ingredients You’ll Need
The magic of this Farmhouse Chicken Noodle Soup Recipe comes from simple, wholesome ingredients that each play a vital role in building layers of taste and creating a beautiful harmony of colors and textures in your bowl. These essentials are easy to find and will bring out the cozy, farmhouse flavor you crave.
- 1 tablespoon vegetable oil: Helps soften the onions and garlic, releasing their flavors into the broth.
- 1 onion, chopped fine: Adds a natural sweetness and depth to the soup base.
- 3 garlic cloves, minced: Provides a warm, aromatic kick that wakes up the entire dish.
- 1 teaspoon minced fresh thyme (or ¼ teaspoon dried): Offers a subtle earthy note that lifts the flavors beautifully.
- 8 cups water: The foundation for the broth, perfect for extracting flavors from the chicken and vegetables.
- 4 carrots, peeled and sliced ½ inch thick: Brings a touch of sweetness and vibrant color.
- 2 celery ribs, sliced ½ inch thick: Adds a fresh, crisp texture and balances the sweetness from the carrots.
- 2 tablespoons soy sauce: Enhances umami and adds depth, making this soup taste even more homemade.
- 1 (4-pound) whole chicken, giblets discarded: The star of the dish, providing tender meat and rich broth.
- Salt and pepper to taste: Essential for seasoning and bringing all ingredients together.
- 4 ounces (2â…” cups) wide egg noodles: These wide noodles soak up the broth and add a satisfying bite.
- ¼ cup minced fresh parsley: A bright, herbaceous finish that freshens the soup 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. Then add the finely chopped onion and cook until it becomes soft and fragrant, about five minutes. This step is crucial because it unlocks the sweetness in the onion that forms the flavorful backbone of your broth. Stir in the minced garlic and thyme and let them cook for about 30 seconds, just until their aromas blossom. Next, add the water, carrots, celery, and soy sauce. Don’t forget to season your whole chicken generously with salt and pepper and carefully place it breast-side up in the pot. This layering of flavors at the start guarantees a rich and satisfying soup.
Step 2: Cook Under Pressure
Lock the lid onto your pressure cooker and bring it up to high pressure over medium-high heat. Once the pressure is reached, lower the heat to medium-low and allow it to cook for 20 minutes. This method not only speeds up the cooking process but also intensifies the melding of flavors, resulting in a broth that tastes like it has been simmering for hours. The chicken becomes wonderfully tender, making shredding a breeze.
Step 3: Quick Release Pressure
When the timer goes off, remove the pot from the heat and carefully release the pressure according to your cooker’s instructions. This step is important for safely opening the cooker and avoiding overcooking the noodles later on. Once the steam has escaped and the lid can be removed, you are almost ready to finish your delicious farmhouse supper.
Step 4: Finish the Soup
Using tongs or a slotted spoon, transfer the cooked chicken onto a cutting board. Shred the meat, discarding the skin and bones to keep the soup light and clean. Meanwhile, skim any excess fat floating on top of the soup to achieve a clearer broth. Bring the soup back to a boil and stir in the wide egg noodles. They will cook quickly in the hot broth, about five minutes until tender. Then, stir in the shredded chicken and fresh minced parsley. Finish seasoning with salt and pepper to taste, ensuring each spoonful bursts with homemade goodness.
Step 5: Serve
Now comes the best part—ladling the steaming soup into bowls. Serve it immediately so everyone can experience the comforting warmth and vibrant flavors at their best. This Farmhouse Chicken Noodle Soup Recipe has everything you want in a classic chicken noodle soup but brings that extra farmhouse charm that will make you feel right at home.
How to Serve Farmhouse Chicken Noodle Soup Recipe
Garnishes
Adding garnishes can elevate this basic farmhouse chicken noodle soup recipe to something truly special. Fresh parsley sprinkled on top offers a pop of color and freshness, while a squeeze of lemon juice adds brightness if you crave a little zing. For a heartier option, consider adding freshly cracked black pepper or even a sprinkle of grated Parmesan cheese for an extra savory touch.
Side Dishes
This soup pairs beautifully with a variety of sides, creating a balanced and satisfying meal. Crusty bread or warm dinner rolls are perfect for soaking up every last drop of broth. A crisp green salad brings contrast with fresh textures and a light dressing. For a cozy, complete farmhouse-style meal, consider serving a simple roasted vegetable or mashed potatoes on the side.
Creative Ways to Present
Want to impress your friends or family? Serve the soup in rustic bowls or even small cast iron pots to channel that farmhouse vibe. You can ladle it into hollowed-out bread bowls for both practicality and charm. Another lovely idea is to prepare individual servings garnished with microgreens or edible flowers to add a touch of elegance and novelty without losing the comforting essence of the dish.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers—and if you don’t, you should!—store the soup in airtight containers in the refrigerator for up to 3 days. Be sure to keep the noodles and chicken submerged in the broth to retain moisture and prevent drying out. When ready to enjoy again, simply reheat gently on the stove.
Freezing
This Farmhouse Chicken Noodle Soup Recipe freezes well, but it’s best to freeze before adding the noodles. Keep the soup in a freezer-safe container for up to 3 months. When thawing, add fresh noodles and parsley during reheating to keep the texture fresh and the flavors vibrant. This way, you can have a comforting meal on demand without sacrificing quality.
Reheating
Reheat your soup on the stove over medium heat, stirring occasionally. If the noodles have absorbed too much broth, add a splash of water or chicken broth to loosen it up. Fresh parsley added at the end brightens the flavors and brings back that just-made freshness that makes this farmhouse chicken noodle soup recipe so comforting.
FAQs
Can I use chicken thighs instead of a whole chicken?
Absolutely! Chicken thighs can be a quicker option and add a richer flavor and tenderness to your soup. Just adjust the cooking time slightly since thighs will cook faster than a whole bird.
Is it necessary to use a pressure cooker?
While a pressure cooker speeds up the process and intensifies flavor, you can make this soup using a large pot on the stove. Simply simmer the chicken and vegetables for about 1 to 1½ hours until the chicken is tender and the broth is flavorful.
Can I use dried noodles instead of fresh egg noodles?
Yes, dried noodles work fine. Cook them separately and add them to the soup just before serving to avoid sogginess, or adjust cooking times accordingly if you prefer to cook them in the soup.
How do I make this soup gluten-free?
Swap the wide egg noodles for gluten-free pasta or spiralized vegetables like zucchini noodles. Be sure to check your soy sauce is gluten-free or use tamari for a similar flavor without the gluten.
Can I make this soup vegetarian?
For a vegetarian version, replace the chicken with hearty vegetables like mushrooms and use vegetable broth instead of water. Add plant-based protein like tofu or chickpeas for a satisfying alternative.
Final Thoughts
Making the Farmhouse Chicken Noodle Soup Recipe is like wrapping yourself in a warm blanket filled with wholesome, delicious comfort. It’s straightforward to prepare, uses everyday ingredients, and delivers a depth of flavor that feels truly homemade. Whether you’re seeking a soothing meal after a long day or a nourishing dish to bring the family together, this soup won’t disappoint. I can’t wait for you to try it and make it a cherished classic in your home too.
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Farmhouse Chicken Noodle Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Description
This hearty Farmhouse Chicken Noodle Soup features tender shredded chicken, fresh vegetables, and wide egg noodles simmered in a flavorful broth. Made using a pressure cooker, this comforting classic comes together quickly, delivering a warm, nourishing meal perfect for chilly days or when you need a wholesome homemade dish.
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 vegetable oil in the pressure-cooker pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in minced garlic and thyme, cooking for an additional 30 seconds until fragrant. Then, add water, sliced carrots, celery, and soy sauce. Season the whole chicken with salt and pepper and carefully place it breast side up in the pot.
- Cook under pressure: Secure the pressure-cooker lid in place. Bring the pot to high pressure over medium-high heat. Once it reaches high pressure, reduce the heat to medium-low and cook for 20 minutes to ensure the chicken is thoroughly cooked and the broth is flavorful.
- Quick release pressure: Remove the pot from heat and carefully perform a quick pressure release to release the steam. Once safe, remove the lid safely and allow the steam to fully escape.
- Finish the soup: Transfer the cooked chicken onto a cutting board. Shred the chicken meat, discarding the skin and bones. Skim any excess fat from the soup broth. Bring the soup back to a rolling boil and add the wide egg noodles, cooking for about 5 minutes until the noodles are tender. Stir in the shredded chicken and minced fresh parsley. Taste and adjust seasoning with salt and pepper if needed.
- Serve: Ladle the hot soup into bowls and serve immediately, enjoying this warming farmhouse classic.
Notes
- Use fresh thyme if possible for more vibrant flavor, but dried thyme works as an alternative.
- Shredding the chicken while warm makes the process easier.
- Skimming fat improves clarity and reduces greasiness in the broth.
- Egg noodles cook quickly; do not overcook to avoid mushy texture.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
