The Recipe: Chicken Noodle Soup
Serves 4 · 20 minutes hands-on, about 1 hour 15 minutes total
Why this pairing: Chicken noodle soup, a comfort-food classic, pairs perfectly with the slightly earthy citrus flavors of Sauvignon Blanc from New Zealand’s Marlborough region. This is probably the recipe I’ve made more times than any other. It’s a family favorite (my son always requests double noodles) that comes together with minimal effort and delivers exponentially in the bowl. Grab a loaf of crusty bread from the grocery store, and you can have a homemade dinner on the table in less time than ordering DoorDash.
You’ll need:
1 tablespoon olive oil
2 pounds prepared mirepoix (about 2 store-bought containers of diced onion, carrot, and celery)
3 cloves garlic, minced
1 (3- to 4-pound) whole chicken
1 (5-inch) piece fresh ginger, halved lengthwise
8 cups water
6 ounces dried extra-wide egg noodles (12 ounces for double noodles)
Kosher salt and freshly ground black pepper
Lemon wedges, for serving
Chopped fresh dill, for serving
Crusty bread, for serving
Do this:
Set the Instant Pot to high sauté and heat the olive oil. When it shimmers, add the mirepoix, garlic, 1 tablespoon kosher salt, and a big pinch of pepper. Cook, stirring often, until the vegetables start to soften, 4 to 5 minutes.
Set the whole chicken on top of the vegetables, tuck in the ginger, and pour in the water. Lock the lid and pressure cook on high for 20 minutes.
Quick release the pressure, keeping your hands and face clear of the valve, since it sputters with this much liquid. Open the lid away from you. Lift the chicken into a large bowl to cool, and fish out and discard the ginger. The thickest part of the thigh should read 165°F; if it doesn’t, return the chicken to the pot and pressure cook for another 3 to 5 minutes.
Once the chicken is cool enough to handle, switch the pot back to high sauté and bring the broth to a boil. Stir in the noodles and cook until al dente, using the package time as a guide.
While the noodles cook, pull the meat from the chicken, discarding the skin and bones, and chop it into bite-size pieces. Season the meat generously with salt and pepper right in the bowl.
Stir the chicken and any juices from the bowl back into the pot. Taste the broth and add more salt and pepper if it needs it.
Ladle the soup into bowls, squeeze a lemon wedge over each, and scatter with the dill. Serve with the crusty bread.
Plate it, pour the wine!
Printable recipe card below.
The Pour
Oyster Bay, Marlborough Sauvignon Blanc, 2025 (or the current vintage)
Marlborough, at the top of New Zealand’s South Island, makes fantastic, well-priced Sauvignon Blancs. In my mind, only the Loire Valley makes better Sauvignon Blanc, and Marlborough’s comes at a fraction of the price. Oyster Bay was one of the producers that carried this style around the world. It’s unoaked and made to drink young: passion fruit, grapefruit, and lime zest up front, a fresh-cut-grass edge, and bright acidity on a crisp, dry finish. That mix of citrus and herb suits lighter, savory dishes. Serve it well chilled, around 45°F. $10 to $15. Any other Marlborough Sauvignon Blanc, around $15, will work in its place.
The One Thing to Know
Mirepoix is the classic French flavor base for many dishes. It’s roughly 2 parts onion to 1 part carrot to 1 part celery. The store-bought containers do the chopping for you and make getting dinner on the table a little easier.
Tuesday, but nicer.