If you’re craving a comforting, hearty meal that feels like a warm hug from the inside, this Farmhouse Chicken Noodle Soup Recipe is exactly what you need. Loaded with tender shredded chicken, wide egg noodles, and vibrant, fresh vegetables all simmered together in a rich, flavorful broth, this soup captures that nostalgic taste of home cooking. It’s incredibly satisfying, perfect for chilly days or when someone needs a little cozy food love, and easy enough to make any day of the week.
Ingredients You’ll Need
Nothing fancy here—just wholesome, simple ingredients that come together beautifully to create layers of flavor, texture, and color in this Farmhouse Chicken Noodle Soup Recipe. Each item plays its part, from the fresh thyme adding fragrant earthiness to the soy sauce deepening the broth’s complexity.
- Vegetable oil: Used to soften the onions gently without overpowering the soup’s delicate flavors.
- Onion, chopped fine: Provides a subtle sweetness and savory base once cooked down.
- Garlic cloves, minced: Adds an aromatic punch that instantly elevates this soup’s profile.
- Fresh thyme, minced: Brings a light, herbaceous note that complements the chicken beautifully.
- Water (8 cups): The essential base that forms the broth, allowing all ingredients to meld.
- Carrots, sliced ½ inch thick: Bring natural sweetness and vibrant color.
- Celery ribs, sliced ½ inch thick: Adds crunch and a classic savory vegetable flavor.
- Soy sauce: A bit unexpected, it adds a deep umami richness and subtle saltiness without overpowering.
- Whole chicken (4-pound), giblets discarded: The heart of the soup, providing tender meat and enriching the broth.
- Salt and pepper: Essential seasonings to balance and bring out all the flavors.
- Wide egg noodles (4 ounces / 2⅔ cups): Satisfying starch that soaks up the broth’s goodness perfectly.
- Fresh parsley, minced: Adds a fresh, bright finish to the soup before serving.
How to Make Farmhouse Chicken Noodle Soup Recipe
Step 1: Build Flavor
Start by heating vegetable oil in your pressure cooker over medium heat to gently soften the onions without browning them. Once the onions are translucent and sweet, stir in garlic and thyme. Let the aromas bloom for about 30 seconds—it’s this quick step that lets the flavors layer beautifully right from the start. Then add water, carrots, celery, and soy sauce to the pot before sliding in the seasoned whole chicken, breast side up, ready to soak up all those wonderful flavors.
Step 2: Cook Under Pressure
Seal the pressure cooker lid tightly and bring the pot to high pressure. This step is what makes the soup both quick and wonderfully rich. Once it reaches high pressure, turn the heat down to medium-low and allow it to cook for 20 minutes. This time is perfect to ensure the chicken becomes tender enough to fall apart and the vegetables infuse the broth with their goodness.
Step 3: Quick Release Pressure
Take the pot off the heat and carefully release the pressure to avoid overcooking. Removing the lid lets the steam escape, and the tempting aroma that fills the kitchen will have you even more excited to dig in.
Step 4: Finish the Soup
Now for the fun part—transfer the chicken to a cutting board to shred it, discarding skin and bones for a clean, light soup. Skim any excess fat off the surface of the broth for a lean finish. Bring the soup back to a boil and stir in the wide egg noodles. These cook quickly in about five minutes, becoming tender but not mushy. Once the noodles are ready, add the shredded chicken and parsley, seasoning generously with salt and pepper to taste. This final step brings everything together in one harmonious bowlful.
Step 5: Serve
Ladle the piping hot soup into your favorite bowls and serve immediately. The Farmhouse Chicken Noodle Soup Recipe tastes best warm and fresh, offering layers of comfort with every spoonful.
How to Serve Farmhouse Chicken Noodle Soup Recipe
Garnishes
A sprinkle of fresh parsley works wonders, adding a pop of vibrant green and a fresh finish. You can also add a few twists of cracked black pepper or a dash of chili flakes if you like a hint of heat. For an extra touch, a squeeze of lemon juice brightens the broth elegantly.
Side Dishes
This soup pairs perfectly with crusty bread or warm dinner rolls to sop up every last bit of broth. A simple green salad with a light vinaigrette offers a crisp contrast, while roasted root vegetables can complement the farmhouse vibe beautifully.
Creative Ways to Present
For a cozy dinner gathering, serve the soup in rustic bowls with a dollop of freshly whipped herb butter on the side bread. Or, make it a fun lunch by offering small bowls with various garnishes like chopped scallions, grated Parmesan, or crispy bacon bits to personalize each serving.
Make Ahead and Storage
Storing Leftovers
This Farmhouse Chicken Noodle Soup Recipe keeps beautifully in the fridge for up to 4 days. Store it in an airtight container to maintain its fresh flavors and textures. The chicken remains tender, and the noodles absorb the broth well, making for delicious next-day meals.
Freezing
You can freeze this soup, but it’s best to store the broth and chicken separately from the noodles to prevent sogginess. Freeze in airtight containers for up to 3 months. When you’re ready, thaw overnight in the fridge and reheat gradually.
Reheating
Reheat gently on the stovetop over medium heat until warmed through. If you froze the broth and noodles separately, add the noodles after the broth is hot to keep them tender and intact. Taste and adjust seasoning before serving to refresh all the flavors.
FAQs
Can I use chicken broth instead of water?
Absolutely! Using chicken broth will deepen the flavor even more, making the soup richer and more savory. Just reduce or omit the soy sauce to keep the saltiness balanced.
Is it possible to make this soup without a pressure cooker?
Yes, though it will take longer. Simmer the whole chicken and vegetables in a large pot with water or broth for about 1.5 to 2 hours until the chicken is cooked through and tender. Then proceed with shredding and adding noodles as usual.
What other herbs can I use if I don’t have fresh thyme?
Dried thyme works well in a pinch, but you can also try fresh rosemary or sage for a slightly different flavor that still complements the chicken wonderfully.
Can I substitute the egg noodles for another type of pasta?
Wide egg noodles are traditional here for their texture and ability to soak up broth, but you can use any pasta you love. Just adjust cooking times accordingly since smaller or thinner noodles cook faster.
How do I make this soup less salty if I accidentally add too much soy sauce?
If the soup tastes too salty, add a bit more water or unsalted broth and some extra vegetables like carrots or celery. Cooking it a little longer can also mellow the saltiness while preserving the delicious flavors.
Final Thoughts
This Farmhouse Chicken Noodle Soup Recipe is one of those timeless dishes that feels like a beloved friend – reliable, comforting, and full of heart. Whether you’re nursing a cold or simply craving something wholesome, making this soup is a wonderful way to fill your kitchen with warmth and love. Give it a try soon; I promise it will become one of your all-time favorites!
Print
Farmhouse Chicken Noodle Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Description
This Farmhouse Chicken Noodle Soup is a comforting, hearty dish made in a pressure cooker for a rich, flavorful broth filled with tender chicken, fresh vegetables, and wide egg noodles. Perfect for cozy dinners, it combines fresh herbs and soy sauce for an elevated traditional taste.
Ingredients
Main Ingredients
- 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
- 1 (4-pound) whole chicken, giblets discarded
- Salt and pepper to taste
- 4 ounces (2â…” cups) wide egg noodles
- ¼ cup minced fresh parsley
Instructions
- Build Flavor: Heat the vegetable oil in your pressure cooker pot over medium heat. Add the finely chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and thyme and cook for another 30 seconds until fragrant. Add water, carrots, celery, and soy sauce. Season the whole chicken with salt and pepper and place it breast side up into the pot.
- Cook Under Pressure: Lock the lid of the pressure cooker in place. Increase the heat to medium-high and bring the pot to high pressure. Once the pressure is reached, reduce heat to medium-low and cook for 20 minutes.
- Quick Release Pressure: Remove the pot from heat and carefully perform a quick pressure release. Remove the lid and allow any remaining steam to escape safely.
- Finish the Soup: Transfer the chicken to a cutting board. Shred the meat and discard skin and bones. Skim off any excess fat from the soup broth. Bring the broth to a boil, then add the wide egg noodles and cook for 5 minutes until tender. Stir in the shredded chicken and minced parsley, then adjust seasoning with salt and pepper to taste.
- Serve: Ladle the hot chicken noodle soup into bowls and serve immediately for a warm, wholesome meal.
Notes
- Use fresh thyme for best flavor, but dried thyme works well as a substitute.
- Skimming excess fat from the soup will make it less greasy and more balanced in flavor.
- You can substitute wide egg noodles with other pasta types like pappardelle or fettuccine if preferred.
- For a richer broth, add chicken bouillon or substitute some of the water with chicken stock.
- This soup can be refrigerated for up to 3 days or frozen for up to 3 months.
