Instant Pot Rotisserie Chicken Noodle Soup – how to make a pot of homemade chicken noodle soup using a store-bought rotisserie chicken.
Rotisserie Chicken Broth
- 1 (2- to 4-pound) rotisserie chicken, breast meat removed and saved for later
- Juices from the rotisserie chicken container
- 1 onion, peeled and halved
- 1 carrot, scrubbed and cut in half (or 4oz baby carrots)
- 1 stalk celery, cut in half
- 2 bay leaves
- 1 teaspoon fine sea salt
- 8 cups water
Rotisserie Chicken Noodle Soup
- 1 tablespoon butter
- 1 medium onion, chopped
- 1 large carrot, peeled and sliced ½ inch thick
- 1 stalk celery, sliced ½ inch thick
- ½ teaspoon dried thyme
- ½ teaspoon fine sea salt
- 8 cups of Rotisserie Chicken Broth (from above)
- 4 ounces baby red potatoes, quartered
- 1 cup wide or extra-wide egg noodles
- Breast meat from the rotisserie chicken, shredded
- 1½ teaspoons fine sea salt
- ¾ teaspoon fresh ground black pepper
- Minced parsley for garnish
- Pressure cook the broth for 60 minutes with a Natural Pressure Release: Cut the chicken breast meat off of the rotisserie chicken and set aside for later. Add the rotisserie chicken carcass, onion, carrot, celery, bay leaves, and salt to the pressure cooker pot, then add the 8 cups of water. (It should just cover the rotisserie chicken – it’s OK if the knobs of the drumsticks are poking up.) Lock the lid and pressure cook on high pressure for 60 minutes in an Instant Pot or other electric PC (Manual or Pressure Cook mode in an Instant Pot) or 50 minutes in a stovetop PC. Let the pressure come down naturally – about 30 minutes. (It takes a long time for all that water to cool off. If you’re in a hurry, let the pressure come down for at least 20 minutes, then quick release any remaining pressure.) Scoop the chicken carcass and vegetables out of the pot with a slotted spoon and discard; they’ve given their all to the broth. Strain the broth through a fine mesh strainer, and set aside for later.
- Sauté the aromatics: Wipe out the pressure cooker pot liner, then put it back in the pressure cooker base. Add the butter and melt over sauté mode (medium heat for a stovetop PC). Add the onion, celery, and carrot, and sprinkle with 1/2 teaspoon of salt and the dried thyme. Sauté, stirring occasionally, until the onions soften and turn translucent about 5 minutes. Stir in the potatoes and the egg noodles.
- Pressure cook the soup for 4 minutes: Pour the rotisserie chicken broth into the pot, lock the lid, and pressure cook for 4 minutes on high pressure (same timing for both Instant Pot, electric and stovetop PCs). Let the pressure come down naturally for 10 minutes, then quick release the rest of the pressure. (If the steam that is released starts to sputter and spit out starch, shut the valve and let the pressure come down for another 5 minutes before quick releasing again.)
- Add the chicken and season the soup: Stir in the shredded chicken breast meat, fine sea salt, black pepper, and parsley. (Don’t be shy with the salt – this much broth needs it.) Let the soup rest for 5 minutes to reheat the chicken meat, and serve.
- You can make the entire batch of broth ahead of time if you need a quick weeknight recipe. Finish step 1, then freeze the broth in 2 cup containers. When you’re ready for soup, grab 8 cups of broth from the freezer, and continue with step 2.
- You can make this recipe from rotisserie chicken leftovers. Save the bones and any remaining meat from 2 rotisserie chickens. Pick the meat from the bones – you want about 2 cups of shredded chicken – and use the bones and any clinging meat to make the broth.
- Category: Sunday Dinner
- Method: Pressure Cooker
- Cuisine: American
Keywords: Instant Pot Rotisserie Chicken Noodle Soup, Pressure Cooker Rotisserie Chicken Noodle Soup