If you haven’t made homemade chicken soup, you should. It’s actually quite easy. This is my go-to recipe for homemade soup. I use my instant pot to make a kick ass stock, and then finish it off in a large stockpot on the stove. No you don’t need an Instant Pot, and in fact, in the days before I had one, this still turned out super delicious.
I use my Instant Pot to speed up the stock making process. When I’m home for the day, I make 2-3 chickens this way, freezing the stock and meat for future use. When I’m under the weather, I’m so thankful for that stash of almost instant, homemade soup in the freezer.
Noodles or Matzo Balls?
Don’t force yourself to choose between delicious matzo balls and noodles, DO BOTH. Yes, it’s acceptable, because really, who doesn’t want the best of both worlds in their soup bowl?
There is ONE rule for making homemade chicken soup…start with a good chicken. Now I realize that good is a relative term, but to me, good is farm raised, properly fed, and housed. To me, that translates to delicious, healthy broth.
Start with placing your bird in the Instant Pot, and adding 8-9 cups water, 2 bay leaves, about 10 peppercorns and 2 tablespoons of sea salt. No Instant Pot? No problem. Place the bird in a large stockpot, cover with water. Add ingredients, bring to a boil, lower heat and cook until chicken is done (falls off the bone).
Lid on, high pressure, 35 minutes.
Remove the meat from the pot, it will be falling off the bone.
Strain your stock into a pot.
Remove meat from bones, chop up. I like bigger pieces of meat in my soup. Do what ever you like.
Add your meat to the stockpot. Add chopped onion, shallot, celery and carrots. I add about 4 cups of water, and season with salt and pepper to taste.
Bring to a simmer, and simmer until vegetables are cooked.
Make your bowl by adding noodles, matzo balls or both and topping with ladles of your delicious soup.
Garnish with a pinch of parsley. Serve and enjoy!
- 5-6 pound whole chicken
- 8-9 cups water
- 2 bay leaves
- 10 peppercorns
- 2 tablespoons sea salt
- 2 onions, chopped
- 1 large shallot, chopped
- 6-8 celery stalks, chopped
- 6-8 large carrots, sliced
- 4 cups water
- salt and pepper to taste
- Add chicken, water, bay leaves, peppercorns and salt to Instant Pot. On the manual setting, select high pressure and time for 35 minutes. Once done, use natural pressure release method.
- Remove chicken from pot. Set aside. Strain broth into a large stockpot. Remove meat from bones, chop into desired size add the meat to pot.
- Add chopped onions, shallot, celery, carrots and water to pot.
- Bring to a boil, turn down heat and simmer until vegetables are cooked.
- Serve over matzo balls or egg noodles. Season with salt and pepper to taste.