Homemade Chicken Noodle Soup from scratch is difficult to top! Add some miso paste it is a flavour bomb! Try this delicious comfort food recipe today.
My household has had a lingering cold for quite sometime. First the babies got sick and now me. Somehow, G managed to save himself from this lengthy battle with a cough and congestion (thank goodness, it would be horrible having everyone sick). To fight this cold in one of my favourite ways, with food, I made a couple of different versions of chicken noodle soup. This one was my favourite.
This soup is not too bad with regards to time, but it’s mostly hands off. The soup sits for 30 minutes on the stove as you do make your own broth. It’s worth it here. The miso really pushes this dish into a warm and savoury place.
It’s reminiscent of traditional chicken noodle soup enough to bring that feeling of comfort we all love, but the Japanese influence is enough to for you to feel like this new and fresh. The crispy chicken skin brings crunch.
I added the kale to round out the dish and make it completely a meal. It’s a perfect rainy Sunday dish when you have a bit of time to get into it and most importantly, time to savour it.
I’ve added both the stove top instructions and the Instant Pot cooking methods in this post. I’ve done both a few times, but we did enjoy as a family the depth of flavour from the Instant Pot.
Need more homemade Chicken Noodle Soup from scratch recipes?
- Thai Chicken Noodle Soup
- Chicken and Cauliflower Rice Soup
- Italian Chicken Noodle Soup
- Chicken Fricassee (not a chicken noodle soup, but a crazy yummy French Stew)
Homemade Chicken Noodle Soup from scratch with the added flavour bomb of miso paste. The ultimate comfort food!
- 1 lbs (454 gr) skin on / bone in chicken thighs
- 1 lbs (454 gr) boneless / skinless chicken thighs
- 1 medium leek, white and light green parts only, thinly sliced (or 2 large shallots thinly sliced)
- 3 cloves garlic, minced
- 1 2" (5 cm) piece of ginger, peeled and sliced
- 4 cups chicken broth
- 6 cups water
- 1/4 cup reduced sodium soy sauce (or coconut aminos)
- 1/4 cup miso paste, white or red preferred
- 250 grams (1/2 lbs) mushrooms, quartered or halved if smaller (I used shitake and cremini but button will work fine as well)
- 250 grams thin egg noodles or soba noodles broken into pieces
- 1 large carrot, peeled and sliced
- 1 bunch kale*, thinly sliced and thick stem removed
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Carefully peel chicken skin off of chicken thighs (if you'd like to have crispy chicken skin garnish, if not skip this step!). Place the chicken skin in a large non-stick frying pan over medium heat. Cook for 6 minutes on each side or until golden brown and crisp. Drain on paper towel and sprinkle with salt. Cut into thin slices. Set aside.
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Heat a large soup or sauce pan over high heat. Add mushrooms, leek (or shallots), garlic, and ginger, cooking for 4-6 minutes or until golden while stirring occasionally.
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Add the chicken (bone in and boneless pieces), chicken broth, water, soy sauce, miso paste, and bring to a boil. Reduce heat slightly and simmer for 30 minutes or until chicken is cooked through.
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Remove chicken and shred meat (using 2 forks to tear apart), discarding all bones and any remaining skin or fat.
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Bring stock to a boil over high heat. Add carrots and cook for 5 minutes. Add the chicken and noodles and cook until noodles are tender and chicken is warm (approx. 6-8 minutes). In the last minute of cooking added shredded kale.
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Divide soup between bowls and top with crispy chicken skin pieces.
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Carefully peel chicken skin off of chicken thighs (if you'd like to have crispy chicken skin garnish, if not skip this step!). Set Instant Pot to Sauté and cook skin for 6 minutes on each side or until golden brown and crisp. Drain on paper towel and sprinkle with salt. Cut into thin slices. Set aside.
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Keep IP set to Sauté and add mushrooms cooking until starting to brown, about 3 minutes. Add leek (or shallots), garlic, and ginger, cooking for 4-6 minutes or until golden while stirring occasionally.
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Add the chicken (bone in and boneless pieces), chicken broth, water, soy sauce, miso paste, and bring to a boil. Set IP to SOUP (or Manual High Pressure) for 4 minutes with valve set to sealed.
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Once IP is finished cooking, carefully release valve and open IP. Remove chicken and shred meat (using 2 forks to tear apart), discarding all bones and any remaining skin or fat.
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Return IP Sauté and add noodles and carrots. and cook until noodles are tender and chicken is warm (approx. 6-8 minutes). In the last minute of cooking added shredded kale.
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Divide soup between bowls and top with crispy chicken skin pieces.
* other vegetables to add in lieu of kale include:
- spinach (chopped added when kale should have been),
- avocado (garnish),
- celery (chopped and added with carrot),
- zucchini (chopped and added with carrot), OR
- peas (frozen or fresh added when kale should have been).
Inspired by Donna Hay Magazine, Issue 75
Enjoy! xo
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