Homemade chicken noodle soup with carrots and celery in a white bowl on a lace and green napkin.
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Homemade Chicken Noodle Soup {Real Food Friday}

Prep Time15 mins
Total Time15 mins
Cuisine: Soup
Servings: 12 servings
Calories: 332kcal
Author: Brenda Thompson


  • 1 large chicken carcass I used my leftover rotisserie chicken
  • 8-10 cups water
  • 3 whole carrots peeled and cut in about 3-inch pieces
  • 5 stalks celery cut in about 3-inch pieces
  • 1 large yellow onion cut in quarters
  • 6 whole peeled garlic cloves
  • 1/2 bunch parsley
  • 12 whole black peppercorns
  • 1 teaspoon salt
  • 1 teaspoon Worcestershire sauce
  • 2 cups shredded cooked chicken
  • 12 ounces uncooked egg noodles


  • Place chicken carcass in large pot (for stovetop), 6+ quart Instant Pot or 6+ quart slowcooker.
  • Add carrots, celery, onion, garlic, parsley, peppercorns, salt and Worcestershire.
  • Add water to cover (about 8-10 cups)


  • Bring to boil and reduce the heat to a simmer. Cook at slow heat for 1½ to 2 hours.


  • Set for High Pressure for 45 minutes.
  • Let naturally release for at least 30 minutes.
  • Strain stock and cool and store for later use, or use immediately.


  • Cook on Low setting for 8-10 hours or High setting for 4-6 hours.

When done cooking:

  • Remove the grease and foam with a ladle as needed (more common with the stovetop method)
  • About 15 minutes before broth is done, cook the noodles according to package directions (until al dente)
  • When broth is done cooking, strain the soup into a large bowl using a large colander. Return clear soup to the stove. Slice carrots and celery small, dice the chicken and return with the noodles to soup.
  • Taste and add more salt as needed. Serve in hot bowls and garnish with fresh chopped parsley


  • Time to come to pressure: 20-25 minutes
  • Time to Cook: 45 minutes
  • Time to Release Pressure: 30 minutes
  • Total Time:  95-100 minutes (about 1 1/2 hours)


Calories: 332kcal | Carbohydrates: 24g | Protein: 18g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 82mg | Sodium: 288mg | Fiber: 2g | Sugar: 2g