Gather the ingredients need to cook the chicken. This includes; 2 carrots (no need to peel them), 2 celery stalks, 1 onion, the stems from one bunch of parsley, and the seasonings listed in the ingredient list for cooking the chicken.
If you are making homemade noodles, you can do this before you start the recipe or while the chicken is cooling.
Dice another onion for the chicken and noodles in about ¼-½" dice. Peel and slice two carrots into about ¼" slices. Slice 2 celery stalks in about ¼" slices. The vegetables should be thin enough to cook during the sear/sauté time of 10 minutes.
Cooking the Chicken
Add 4 cups of water to the inner pot of the NInja Foodi or Instant Pot (if you want to use a slow cooker or the stove, refer to the notes section for instructions.)
Add in the cooking vegetables and the giblets from the chicken cavity if present. Add in the cooking spices (salt, pepper, onion powder, garlic powder).
Place the chicken on a silicone sling if using and lower into the pot. You can also just put the chicken directly into the pot, it's just a little harder to remove without the sling.
Put the pressure lid and turn the valve to seal. Pressure cook on high for 15 minutes and allow a full natural release when the time is up. Once the pin drops, you can open the lid.
Remove the chicken and place it on a cutting board or in a large bowl. Allow to cool.
Strain the vegetables and giblets from the broth in the pot. Reserve the broth for later. Discard the cooking vegetables and giblets.
Rinse out the inner pot and return to the Ninja Foodi or Instant Pot
When the chicken has cooled, remove the meat from the bones and tear into bite size pieces. Set the chicken meat to the side for later.
Making the Chicken & Noodles
These instructions are the same whether you are making this on the stove or in an electric pressure cooker as long as the pressure cooker has a sear/sauté function. If it doesn't, you will have to use a large pot on the stove.
Turn the Ninja Foodi or Instant Pot on high sear/sauté. If you are using a stainless steel inner pot, reduce heat to medium-high. Add in the butter and the sliced vegetables (onions, carrots, celery) and cook, while stirring occasionally, for about 10 minutes. Season with 1 teaspoon sea salt and ½ teaspoon pepper.
Add in the flour and stir. Cook an additional 2-3 minutes. Add in the 6 cups of chicken broth. If you don't have quite 6 cups of broth from your cooked chicken, add some water to bring the total volume to 6 cups.
Bring the liquid to a boil. Add the noodles a handful at a time and stir. Once all the noodles are added, cook until they are your desired texture. 7-10 minutes is usually.
Turn the heat down to low. Add in the chicken meat, ½ cup of cream, and chopped parsley. Stir and turn the heat off. Let the chicken and noodles sit for about 5-10 minutes to finish thickening up. Serve & Enjoy!
In a large pot or dutch oven, add in the vegetables for making the broth (carrots, celery, onion, and parsley stems) along with the salt and pepper.
Remove any giblets, neck, or anything else that is inside of the chicken cavity. Add the giblets and neck into the pot along with the whole chicken.
Cover the chicken with water. You will probably use about 5-6 cups of water. This is more than when pressure cooking because there is more evaporation when cooking stovetop.
Bring the liquid to a boil and then reduce the heat to medium so the liquid is at a slow boil/simmer. Cover the pot and simmer for about 30 minutes. Remove the lid and continue simmering another 20-30 minutes or until the chicken is fully cooked and the liquid has decreased to about 6 cups. This will give you a nice rich broth.
Remove the chicken and place it on a cutting board or in a large bowl to cool. Strain out the cooking vegetables and measure the liquid in the pot. You will need 6 cups of liquid, so if you have less, add a little water to make up the difference.
Let the chicken cool and remove the meat from the bones.
Making the Chicken & Noodles
The process for making the chicken and noodles from this point is exactly the same as it is for the pressure cooker version. You will use the stove on medium high heat to sauté the vegetables with the butter, add in the flour and then the 6 cups of chicken stock.
Bring the stock to a boil and cook the noodles. Add in the cream and parsley and let stil for 5-10 minutes to finish thickening.
Slow Cooker Instructions
Add in 5 cups of liquid to the slow cooker, 1 Tablespoon salt, 1 teaspoon of pepper, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder. Add in the vegetables being used to create the broth along with any giblets from inside the chicken cavity.Put the whole chicken in the slow cooker and put the lid on. Slow cook on high for 3-4 hours or 7-8 hours on low. Once the chicken is fully cooked, remove it from the slow cooker and let it cool.Strain the cooking vegetables and giblets from the broth and measure the broth. You should have 6 cups of broth. If you have more, you just won't use it all and if you have less, you can add water to bring it to 6 cups.Once it's cool, remove the meat from the chicken.While it's possible to make the chicken and noodles in the slow cooker, it will be much easier to make it on the stove or using a sear/sauté function if your cooker has one.However, if you want to make it in the slow cooker, here are my suggestions.Sauté the carrots, celery, onion in the butter for about 5 minutes in a sauté pan on the stove. Add in the flour and cook another 2-3 minutes.Put the carrots, celery, onions back into the slow cooker and add in about 4 cups of the chicken broth. Add the chicken back in, along with the egg noodles. Cook on high for 30 minutes or until the noodles have cooked through. You can add some more chicken broth if it is too thick.Add the cream and parsley, stir and let sit for a few minutes before serving.