Ah, fresh veggies, chicken and noodles. All combined to give us an “easy to make” comforting dish. We just love this soup!
In this post, we’ll show you both the traditional stovetop and Instant Pot (pressure cooker) methods. You’ll see how easy it is to throw this together in just a few simple steps.
The Veggies
The goal here is to use decent quality fresh vegetables, but in a pinch, frozen would work. What vegetables you use are up to you. As a base, we always use carrots, onions and celery. From there, whatever is fresh at the market or in your garden is fine. In the spring we might use asparagus, kale and broccoli where as in the winter we might use root veggies and mushrooms. Be adventurous, if it’s a veggie you like, toss it in. The recipe below is more of a winter soup.
Jump to the Recipe
The Stock
The stock is important as well. Of course, homemade like our “Rich Chicken Stock” is the best, but when time doesn’t allow, a good chicken soup base/fond will work great. Here in Sweden we use Bong “Touch of Taste” fond. In the US and Canada “Knorr Homestyle Stock” is hard to beat. In the UK it’s called Knorr Stock Pot .
The Chicken
Also, the preference for the chicken is up to you. It can even be precooked, which speeds things up a bit. Remember that leftover Sunday roasted chicken in the fridge, Bingo! Need to make a big pot of noddle soup, rotisserie chicken from your local grocer will work wonderfully. Fresh boneless/skinless chicken thighs is the cut of choice for us, but fresh breast meat or tenders works fine as well. Want to go vegetarian? Leave out the chicken and switch out the broth to veggie.
And, oh those Noodles
Noodles, we love noodles; white noodles, green noodles even black noodles. They can be homemade noodles, ready to cook noodles or even dry noodles. But, for this soup we love to use store bought fresh “ready to cook” noodles. We especially like to use lasagna noodles and cut them into about an inch (28mm) wide prior to dropping in the soup. They’re thicker than regular noodles and are almost like a thin dumpling. Yummy!
FYI: For the US & Canada, you should be able to buy these at Trader Joe’s, Whole Foods or even your local food store. Here in Sweden you’ll find them at ICA, COOP or your local Saluhallen. PSST, I know you guys know where to get this; I just thought it might be fun for the folks reading in Sweden to see what a US/Canada store would look like and you guys in the US/Canada to see how our stores look like. And for all the readers from other countries to see both.
Let’s Make Some Soup!
Homemade Vegetable & Chicken Soup, with Fresh Noodles
Nothing is more comforting than a bowl of piping hot chicken soup with fresh noodles. Made fast and easy stovetop.
Ingredients
- 2 - 3 lbs (.9-1.35kg) - Fresh or cooked boneless/skinless chicken (thighs or breast) ,diced 1/2" (14mm) pieces.
- 3 - 4 large Carrots sliced about 1/4" (7mm) thick.
- 2 - 3 medium to 3 - Leeks or 2 to 3 small red Spanish onions sliced or diced.
- 4 stalks Celery sliced 1/4" (7mm) thick.
- 1 large parsnip diced 1/4" (7mm).
- 1 lbs Fresh white mushrooms slice or quartered.
- 2 handfuls Baby kale (optional).
- 4 - 5 sprigs Fresh Thyme or 1/2 tsp (tsk) of dried.
- 1 Bay leaf.
- 2-3 tbsp Extra Virgin Olive Oil or fat of choice.
- 8 cups (1.92L.) - Homemade Rich Chicken Stock or broth/stock of choice.
- Salt and pepper to taste.
- 1 lbs (453g) Fresh Lasagna pasta sheet, cut 1" wide or 12 oz (340g) of a wide dried noodle.
Instructions
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First off, let's get a large stewing pot with the olive oil heating to sauté.
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Once the oil glistens and begins to give off a lovely aroma, toss in the carrots, celery, leeks (or onion) and parsnips. Keep sautéing until the veggies soften (5-10 mins).
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Now, throw in the chicken pieces and cook about five more minutes. (Note:1)
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Toss in the thyme, bay leave, mushrooms and stir.
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Next, pour in the chicken stock and bring to a boil, then reduce to low (simmer) and cook for about 45-minutes.
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While the soup is cooking, cut the fresh pasta sheets into 1" (14mm) strips.
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After the 45 minutes cooking taste for seasoning and add salt or pepper as needed.
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Remove the bay leave and throw in the pasta strips. Stir gently. Cook pasta per cooking time on the package (Note:2). The pasta we use for this recipe takes about 20 minutes to cook. They're thick.
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Once the pasta has cooked and soaked up all of the lovely broth, plate and garnish.
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You're ready to serve.
Recipe Notes
Note:1, If using precooked chicken, you can reduce cooking time by 15 to 20 minutes.
Note:2, Adjust your cooking time to the recommended cooking time for the pasta you're using.
Instant Pot Soup Method.
Below is the Instant Pot method. It’s only slightly faster. However, we find that the flavor is has a greater depth when using the Instant Pot method. Hence, that’s our “go to” method. Also, this should adapt well to a slow cooker.
Instant Pot Vegetable & Chicken Soup, with Fresh Noodles
Ingredients
- 2 - 3 lbs (.9-1.35kg) - Fresh or cooked boneless/skinless chicken (thighs or breast) diced 1/2" (14mm) pieces.
- 3- 4 large Carrots sliced about 1/4" (7mm) thick.
- 2 - 3 Leeks or 2 to 3 small red Spanish onions sliced or diced.
- 4 - stalks Celery sliced 1/4" (7mm) thick.
- 1 - Large Parsnip dice 1/4" (7mm).
- 1 lbs Fresh white mushrooms slice or quartered.
- 2 handfuls Baby kale (optional).
- 4 - 5 sprigs Fresh Thyme or 1/2 tsp (tsk) of dried.
- 1 - Bay leaf.
- 2 - 3 tbsp Extra Virgin Olive Oil or fat of choice.
- 8 cups (1.92L.) - Homemade Rich Chicken Broth or chicken stock of choice.
- Salt and pepper to taste.
- 1 lbs (453g). - Fresh Lasagna pasta sheet, cut 1" wide or 12 oz. (340g) of a wide dried noodle.
Instructions
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First off, let's set your Instant pot at "Medium Sauté". Add olive oil and heat.
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Once the oil glistens and begins to give off a lovely aroma, toss in the carrots, celery, leeks (or onion) and parsnips. Keep sautéing until the veggies soften (3-5mins).
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Now, throw in the chicken pieces and cook about five more minutes. (note:1)
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Toss in some of the stock to deglaze. Stir and scrape all the good stuff on the bottom of the pot, then pour in the balance of the chicken stock.
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Toss in the thyme and bay leaf stir.
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Taste for seasoning and add salt and or pepper as needed.
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Turn off the Instant Pot and then turn it back on to the "manual" setting. Set it at 6 minutes and close and seal the lid. Make sure your vent is set on "Sealing".
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While the soup is cooking, cut the fresh pasta sheets into 1" (14mm) strips.
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When pressure cooking is complete, perform a NPR (natural pressure release). This will take 15-minutes or so.
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After the pressure is completely released, open the Instant Pot. Now remove the bay leaf and toss in the mushrooms, stir.
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Again, turn off the Instant Pot and then turn it back on to Medium Sauté.
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Once boiling, throw in the pasta strips. Stir gently. Cook pasta per cooking time on the package(Note:2). For the pasta we use, it took about 20 minutes. They're thick.
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Once the pasta has cooked and soaked up all of the lovely broth, plate and garnish.
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You're ready to serve.
Recipe Notes
Note:1, If using precooked chicken, you can reduce cooking time by 15 to 20 minutes.
Note:2, Adjust your cooking time to the recommended cooking time for the pasta you're using.
Eha says
What a healthy, tasty full meal to enjoy! Must admit to basically be a ‘from the scratch’ cook and try to have a pot of bone broth ready for all the weekly requirements. Would make this with fresh chicken and best vegetables from the market. But, yes, have on occasion used the ‘ready-to-cook’ noodles and do take on board your advice to use the flat thicker sheets and cut them wider: interesting concept. Thanks!
Ron says
Eha – Thanks so much for your comments. We really like the wide thick noodles as it makes it more like a dumpling. Does that make it a Noopling??
Jeff says
What a great soup post. I agree with everything you’ve said wholeheartedly. And it was pretty cool to check out a couple Swedish grocers, so thanks.
Ron says
Thanks Jeff. Yea, when we first moved here it was a trip to go to the grocer and see fresh salmon with a sign on it that said 259/kg. Then you realize it’s 13 buck a pound US$.
suja md says
loved your instant pot method, saves time and retains the nutrients too.
Ron says
Thanks Suja – Next post up is another Instant Pot adaptation. I think you’ll like it.
Chava says
You can’t go wrong with a well executed chicken soup. I’ve never used lasagna noodles for anything but lasagna, but it sounds perfect!
Ron says
Thanks for the comment Chava. We like to use the thick lasagna noodles as they soak up the broth in the soup and become dumpling like.