Easy Homemade Chicken Noodle Soup
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 45 minutes -2.5 hours (depending on method)
- 2 tablespoons oil
- 1 large or 2 small white or brown medium onion, peeled and sliced
- 80g/2.8ozs fresh ginger, peeled and sliced
- 2 medium carrots, cut into thick rounds
- 2 full ribs celery, sliced
- 8 cloves garlic, peeled and roughly chopped
- 2 small chillies, sliced
- 1 teaspoon ground turmeric
- 1 chicken (mine was a 1.2kg/2.7lb chicken)
- 2 litres/0.53 gallon chicken stock
- 100g/3.5ozs dried egg noodles
- 2 tablespoons green onions or chives to sprinkle on top
- Salt and pepper to taste
Step 1 Pressure Cooker Method: Set your pressure cooker or instant pot to sauté for 15 minutes. Add the oil and onion and sauté for 5-7 minutes or until the onion is softened. Then add the ginger, carrots, celery, garlic, chilli and turmeric and sauté for 5 minutes. Place the chicken breast side down in the pressure cooker pot and pour the chicken stock over pushing down the chicken so that it submerges as much as possible. Set to cook athigh for 25 minutes.
Step 1 Traditional Stovetop Method: Place a large stock pot (one big enough to fit your chicken and the stock) on to medium heat. Add the oil, onion and sauté for 5-7 minutes or until the onion is softened. Then add the ginger, carrots, celery, garlic, chilli and turmeric and sauté for 5 minutes. Place the chicken breast side down in the pot and pour the chicken stock over pushing down the chicken so that it submerges as much as possible. Place the lid on and allow to simmer for 2 hours. It will be done when the chicken falls off the bone. Taste the soup for seasoning and add salt and pepper to taste.
Step 2 - At this point you can remove the chicken and vegetables and place these in one container and then decant the soup into another container and refrigerate or freeze so that the fat rises to the top so that it is easy to skim off. Then take some chicken and shred it with two forks. Boil the noodles as per the directions taking off a couple of minutes so that they don't get soggy in the broth. I always keep any extra noodles in a separate container so they don't get soggy (can you tell I hate soggy pasta haha). Serve hot with some green onion.
Notes: Cooking time will depend on the size of your chicken. Please adjust accordingly. This soup can be frozen in portions for up to 3 months.