Instant Pot Chicken Noodle Soup. Perfect for when your feeling under the weather of you need a warm comforting meal in a bowl.
Course Dinner, Soup
Keyword chicken noodle, Soup
Prep Time 10minutes
Cook Time 3hours
Total Time 3hours10minutes
1chicken leg quart
1onioncut in half
2carrotspeeled and cut in big chunks
2celery stockscleaned and cut into big chunks
3cloves garlic smashed
1dried ancho chili
1stems fresh rosemary
3fresh sprigs thyme
2fresh sprigs oregano
Egg Noodles Noodles
2cupsflour + some for rolling out
1tbspbuttermelted and brought to room temp
Combine the leg quart, onion, carrots, celery stocks, garlic cloves, bay leaf, chili, turmeric, rosemary, thyme, and oregano in the instant pot. Cover all the ingredients with water making sure you do not go past the max refill button. Place lid on, hit stock mode and cook for 2 hours. (This is the best time to make your pasta)
Once Instant Pot has depressurized, place a strainer in a big bowl and pour everything from the instant pot into the strainer allowing the bowl to catch the stock and the strainer to get all the big pieces of chicken, veggies, herbs, and spices.
Place the stock into a large pot and bring to boil on stove top.
In a stand mixer using kneading hook combine together the flour and salt. Add the beaten egg, milk, and butter. Let hook do the job until the dough is smooth, about 5 minutes. Wrap in plastic wrap and let rest 1 hour.
On a floured surface, divide the dough, and flatten to fit in the pasta maker. Roll flat until it is smooth at a #4 setting.
Using the Fettuccine attachment cut the noodles. Toss in flour and continue making all the pasta.
Once all pasta is done carefully drop the pasta into boiling broth and cook for 2 minutes.
You make serve with bites of chicken that you made the stock with or just with broth and enjoy!