Long time readers know I am not prone to hyperbolic statements. This is by far the best soup I have made lately. In fact, if you don't already own an Instant Pot I'd buy one just to make this soup.
This recipe (posted on the Dad Cooks Dinner blog) takes longer than most Instant Pot soup recipes because you're not making this soup with store bought broth or that bottled bouillon powder. There are two steps - in the first you make a super rich and flavourful bone broth from a store bought rotisserie chicken. The second step is quicker - you use the broth to make an amazing soup.
Because of the way the recipe is structured you can split it over two days. I made the broth on one day, refrigerated it and then the soup the following day.
There are only two tricks to this recipe:
- Save the breast meat for the soup. Pressure cooking the pulls the flavor out of the bones and meat into the broth, leaving the remains spent and dull. That’s why I reserve the chicken breasts, saving them for the soup.
- 1 cup of egg noodles isn’t going to seem like much, but they expand and suck up a remarkable amount of broth. Don’t add more noodles or you’ll end up with a noodle stew, not soup.
So, are you ready for homemade chicken soup, in the Instant Pot, from scratch? Pick up a rotisserie chicken and you're ready to go.
Enjoy!
Instant Pot Rotisserie Chicken Noodle Soup
Rotisserie Chicken Broth
1 (2- to 4-pound) rotisserie chicken, breast meat removed and saved for later
Juices from the rotisserie chicken container
1 onion, peeled and halved
1 carrot, scrubbed and cut in half
1 stalk celery, cut in half
2 bay leaves
1 teaspoon fine sea salt
8 cups water
Rotisserie Chicken Noodle Soup
1 tablespoon butter
1 medium onion, chopped
1 large carrot, peeled and sliced ½ inch thick
1 stalk celery, sliced ½ inch thick
½ teaspoon< dried thyme
½ teaspoon< fine sea salt
8 cups of Rotisserie Chicken Broth (from above)
4 ounces baby red potatoes, quartered
1 cup wide or extra-wide egg noodles
Breast meat from the rotisserie chicken, shredded
1½ teaspoons fine sea salt
¾ teaspoon fresh ground black pepper
Minced parsley for garnish
Pressure cook the broth for 60 minutes with a Natural Pressure Release:
Cut the chicken breast meat off of the rotisserie chicken and set aside for later. Add the rotisserie chicken carcass, onion, carrot, celery, bay leaves, and salt to the pressure cooker pot, then add the 8 cups of water. (It should just cover the rotisserie chicken - it’s OK if the knobs of the drumsticks are poking up.) Lock the lid and pressure cook on high pressure for 60 minutes in an Instant Pot or other electric PC (Manual or Pressure Cook mode in an Instant Pot) or 50 minutes in a stovetop PC. Let the pressure come down naturally – about 30 minutes. (It takes a long time for all that water to cool off. If you’re in a hurry, let the pressure come down for at least 20 minutes, then quick release any remaining pressure.) Scoop the chicken carcass and vegetables out of the pot with a slotted spoon and discard; they’ve given their all to the broth. Strain the broth through a fine mesh strainer, and set aside for later.
Wipe out the pressure cooker pot liner, then put it back in the pressure cooker base. Add the butter and melt over sauté mode (medium heat for a stovetop PC). Add the onion, celery, and carrot, and sprinkle with ½ teaspoon of salt and the dried thyme. Sauté, stirring occasionally, until the onions soften and turn translucent about 5 minutes. Stir in the potatoes and the egg noodles.
Pressure cook the soup for 4 minutes: Pour the rotisserie chicken broth into the pot, lock the lid, and pressure cook for 4 minutes on high pressure (same timing for both Instant Pot, electric and stovetop PCs). Let the pressure come down naturally for 10 minutes, then quick release the rest of the pressure. (If the steam that is released starts to sputter and spit out starch, shut the valve and let the pressure come down for another 5 minutes before quick releasing again.)
Add the chicken and season the soup: Stir in the shredded chicken breast meat, fine sea salt, black pepper, and parsley. (Don’t be shy with the salt – this much broth needs it.) Let the soup rest for 5 minutes to reheat the chicken meat, and serve.
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