My son recently had surgery to repair his ACL and when I offered to make him homemade chicken soup it brought a smile to his face. Is there any greater reward when cooking for your family?
The key to making great homemade chicken noodle soup is using homemade stock. Making it in the electric pressure cooker saves time, but it’s also easier because you don’t have to skim the stock as it simmers, or worry about simmering it at the perfect temperature.
Winco had 6 lb. chickens on sale for 98 cents a pound. A 6 lb. chicken won’t fit in my 6 quart pressure cooker, so my husband cut the chicken apart and we saved the breasts for another meal.
Now that you have great homemade chicken stock, you’re ready to make my Chicken Noodle Soup.
Making Chicken Stock in an Instant Pot
- 1 4 lb. whole chicken
- 1 large onion, coarsely chopped
- 2 large carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 3 garlic cloves, smashed
- 1 bay leaf
- 5 sprigs fresh parsley
- 3 sprigs fresh thyme
- 1/2 teaspoon whole peppercorns
- 8 cups water
Put all of the ingredients in the pressure cooker pot. Select High Pressure and set timer for 20 minutes. When timer sounds, turn pressure cooker off and use a Natural Pressure release. When valve drops, carefully remove the lid.
Allow the stock to cool slightly. Pour stock through fine mesh strainer set over a very large bowl or pot. Discard bones, meat*, skin, vegetables and herbs. Cover bowl and refrigerate. When chilled skim fat from the surface.
*I used the meat for my chicken soup