Soup Stock for Chicken Noodle Soup - Instant Pot + Stovetop
Good-tasting soup starts with a flavorful base. Here's a recipe of homemade Soup Stock for Chicken Noodle Soup. Start by simmering the carcass of leftover roast chicken with seasonings. Then use the soup stock as the foundation for an easy Chicken Noodle Soup, or any soup, whether it's made from scratch or semi-instant. The Soup Stock recipe was inspired by Ige Ramos from The Republic of Taste Cookbook. This Asian in America recipe post is by Elizabeth Ann Quirino.*I shared how to cook the soup stock in two alternative ways: on the stovetop or in the Instant Pot multicooker. Cooking time indicated is for the stovetop. In the Instant Pot, the soup stock cooks for 25 minutes.
Servings: 4 people
For the Soup Stock
- 10 to 12 cups water
- 1 whole carcass of a cooked, roast chicken
- 1 whole onion, chopped
- 1 stalk celery, chopped
- ½ teaspoon salt
- ½ teaspoon black peppercorns
For the Chicken Noodle Soup
- 2 Tablespoons vegetable oil
- 1 whole medium-sized onion, chopped
- 2 cloves garlic
- 1 whole small-sized carrot, peeled, sliced or diced
- 2 teaspoons patis (fish sauce)
- 1 to 2 cups cooked diced chicken meat
- ½ cup frozen green peas
- 8 cups soup stock
- 6 to 8 ounces fresh Chinese noodles; or use dried ramen noodles
- ¼ teaspoon salt
- ½ teaspoon ground black pepper
- 2 stalks scallion greens, chopped
To make Soup Stock - stovetop (option 1)
Place all the ingredients together in a large stockpot. Cover. Over medium-high heat, bring to a boil. When it boils, lower heat to a simmer and continue cooking for 1 hour. After 1 hour, remove the chicken carcass. Shred any meat from the bones. Set aside the soup stock to cool. Set the chicken meat aside. *Use some of the soup stock for the Chicken Noodle Soup. Keep the rest in plastic covered containers and freeze for future use.
To make Soup Stock in the Instant Pot (option 2)
Place all the ingredients together in the inside pot of the Instant Pot multicooker.Cover and lock the lid. Set valve to a Sealing position.Click Manual + Soups + High Pressure for 25 minutes. When buzzer sounds to announce cooking is done, do a Natural Pressure Release (allow the pressure and steam to come down on its own).Carefully unlock the lid and open. Remove the chicken. Shred the chicken meat from the bones. Set the chicken aside. Set aside the amount of soup stock needed for the Chicken Noodle Soup. Store the rest of the soup stock in plastic containers, in the freezer.
To cook the Chicken Noodle Soup (stovetop)
Use the same large stockpot. Rinse and dry the insides.Over medium-high heat, add the vegetable oil. When oil is hot enough, saute the onions, garlic, and carrots.Pour the patis (fish sauce). Add the chicken meat and green peas.Pour the soup stock. Cover and let the soup simmer over medium heat for about 10 minutes.Add the fresh Chinese noodles. Since these are already pre-boiled, continue simmering for 5 minutes more.Garnish with scallions. Serve the soup piping-hot.
I buy the fresh Chinese noodles from the Asian grocery, in the refrigerated section. These are wheat noodles which are already pre-boiled. Wash the noodles in cold running water before adding to the soup broth.You can also substitute with dried ramen noodles. Adjust cooking time to 5 minutes longer for the dried noodles to soften and cook.
Serving: 100g | Calories: 65kcal | Carbohydrates: 1g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 466mg | Potassium: 17mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg