Make your homemade chicken soup with your “bone broth”

Instant Pot Chicken Noodle Soup with rotisserie chicken is the best thing ever and it’s homemade! My version is satisfying, healthy, and tastes delicious. You can use organic chicken broth that you can buy from your local store or use homemade chicken bone broth. This soup can be made in about 40 minutes. So if you are on the go and need a quick supper this is so simple.

Homemade chicken soup is easy

Every time I start to think about my grandma’s homemade soup I think of this one and want to make it. This Classic soup is pure comfort food to me. This recipe is so easy that you can make it straight away. All of the ingredients in the soup are inexpensive and simple.

How to make #1 Chicken noodle soup

It is important to use a really good quality of chicken to make your broth. If you are buying broth from the store go for the low sodium. I also look for a darker colour of broth which in return will bring you more flavour. I try and find any type of boxed bone broth if I do not have any homemade on hand.

Don’t be afraid to season your soup

When you are making your soup check the seasoning often and early on. typically you may want to add a little more salt. Another ingredient that will give your soup a pop is a small dash of fish sauce this always does the trick. It just gives it a little something something if you know what I mean.

Herbs are a must in soup. Add thyme and bay leaves which will help give your soup a nice herby flavour. For some freshness throw in some parsley near the end. you can also add different herbs like rosemary or onion. Try chopped-up chives on the top just before serving.

How about noodles?

You can literally use whatever noodle you love. I like to use whatever I have on hand but a nice option if I am actually out at the grocery store buying ingredients I would use an egg noodle for chicken soup because it is a light noodle. But really any noodle works well to throw into the pot.

Instant Pot Chicken Noodle Soup with Rotisserie Chicken

Recipe by Raegen BrettCourse: Cute DIYs, Instant pot

Servings

10

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

300

kcal

It is important to use a really good quality of chicken to make your broth. If you are buying broth from the store go for the low sodium. I also look for a darker colour of broth which in return will bring you more flavour. I try and find any type of boxed bone broth if I do not have any homemade on hand.

Ingredients

• 10 cups or more if you like: Chciken Bone Broth from scratch or store bought Chicken broth

• Vegtables of your choice chopped up small about 6 cups in total “see note”

• 1-2 cups Dry pasta

• 2-3 cups chopped chicken

• 2 bay leaves

• salt and pepper to taste

• fish sauce

Directions

• The first thing I like to do is grab all the veg that I want to add to my bone broth. I like celery, onion, you can use daikon radish literally anything you want in your homemade bone broth to create a delicious soup with tons of flavour and goodness.
• I also like to add pasta and bay leaves, salt and pepper as well as my chicken at this point to the bone broth. You can use any type of pasta that you like for this particular recipe I just used what I had in the cupboard. I used about a cup of dry pasta. Alternatively, you can cook the pasta separately and add it to your soup after. I sometimes just get lazy and prefer it all to come out of one pot. For easy cleanup. Lol.
• Next, I Seal my instant pot and cook on the soup setting for 30 minutes and let naturally release for 15 minutes.
• When your soup is ready to come out serve immediately and garnish with your favourite toppings.

Make ahead and store

This soup can be made and refrigerated for 3-4 days and frozen for up to 3 months.

If you can not enjoy your soup straight away or you plan to freeze it you should hold off on adding the noodles at this time because as the soup sits the noodles will soak up all the broth.

What you can add for more flavour ?

My recipe is very classic in its ingredients and flavours, but that does not mean that you have to stick with what I used.

• If you like a creamy soup add 2-4 tablespoons of heavy cream
• Lemon Chicken soup: add three to four lemons
• Mexican style soup: Add three or four slices of lime and use cilatro instead of parsley then before serving add freash diced tomatoes and cubed up avacado.
• Umami packed soup: add a teaspoon of seasame oil and a few more dashes of fish sauce.
• For more Vitamins : Add Kale or spinach
• Change out the noodles: POtatoes, winter squash, rice, or any grains. Add your heartier vegtables to the pot with the omions and carrots. When you are adding long grains or rice precook them