Creamy Chicken Noodle Soup

Cold winter? Feels like it’s never ending? Homemade broth made in minutes? Creamy chicken noodle soup? YES PLEASE!

The other day we posted a meme on facebook about how sometimes after a big grocery shopping trip you end up ordering pizza because you are too tired to cook. Sound familiar?

Well I discovered a way to avoid that when I do my Costco trips. I pick up a rotisserie chicken on the way out and a yummy pre-made salad. It ends up being a whole lot healthier and I get 2-3 meals out of that chicken. We usually eat half the chicken the first night it comes home and then I make a soup out of the rest of the chicken with the yummiest broth thanks to the INSTANT POT!

Making Broth

After you have removed all the chicken off the bones, place the bones, 6-7 cups of water, salt and pepper in the Instant Pot. If you want you can also add onions, celery, and carrots but I find that it works well enough without them. Cook on high pressure for 10 minutes. That’s it. I feel like the explanation should be longer but that’s all it takes! I think this probably works in a slow cooker if you cook it all. day. long. but I never plan THAT far in advance.

Now here’s a recipe with homemade noodles and way to make the soup creamy. You can skip the creamy part but it’s just so yummy and appropriate for January!

Homemade Creamy Chicken Noodle Soup

Noodles: (Can use store-bought egg noodles as well)
2 cups whole wheat flour
2 eggs
1 tsp. salt
1/4-1/2 c. water

Soup:
2-3 cups of left over cut up chicken (if you ate all your chicken, freeze-dried chicken works great)
3 carrots chopped
3 celery stalks diced (or do freeze-dried celery)
1/2 onion chopped (or do freeze-dried onions)
6-7 cups of broth made from bones
1 tsp. garlic salt
1 tsp. parsley
salt and pepper to taster
oil

Roux (this is the part that makes it creamy):
4 TBS. butter
1/2 cup flour
2 cups milk (I only ever use powdered milk here)

Directions.
Noodles: Knead for 5-10 minutes in a mixer with dough hooks. Roll out to about 1/8 inch thick. Cut with a pizza cutter into 1/4 inch strips about 3 inches long. Separate the noodles and let dry out a little bit. When chicken is done cooking, remove and cut into bite-sized pieces. Set aside.

Soup: Add onions and oil to pan. Once onions are cooked add broth, chicken, celery, and spices. Cook until vegetables are tender. When carrots and celery are cooked add the noodles to cook.

Roux and the rest of the soup: While the noodles are cooking melt 4 TBS of butter in a small pan over medium heat. Whisk in flour to make a roux. Slowly add milk while whisking to remove lumps until it’s the consistency of a thin pudding. Slowly whisk milk mixture into the soup and stir until combined. Simmer 4-5 minutes, until slightly thickened.