Instant Pot Chicken Noodle Soup

SUPER EASY Chicken Noodle Soup from Scratch

This last week I was super sick and was off my computer and resting. So I don’t have some Google teaching tips but instead, I learned how to make chicken noodle soup from scratch in the Instant Pot. It was super easy. Directions in a Google Doc if you prefer.

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Ingredients

  • A Whole Chicken
  • Celery
  • Carrots
  • Red Onion
  • Fresh Thyme
  • Whatever Vegetables You Want
    • Zucchini
    • Frozen (or fresh) Corn
    • Potatoes (I used the small golden ones that are about an inch big)
    • Cauliflower
    • Brussel Sprouts
    • Black Beans
    • Green Beans
    • (really anything that you can get at the grocery store)
  • Egg Noodles
  • Salt
  • Pepper

Steps

  • Chop up some carrots, celery, and a “red” onion and put into Instant Pot. You can use a regular onion if you prefer.
  • Put the entire chicken on top of the vegetables
  • Fill with water to the max line.
  • 20 minutes on high pressure.

This will get you the broth for your chicken soup.

  • Fish out the chicken and place in a bowl to the side. The chicken will be falling apart.
  • Strain out the vegetables and put in the blender.
  • Add some of the broth to the blender to aid in blending.
  • Pour the blended vegetables back into the broth.
  • Separate the chicken from the bones. SAVE THE CHICKEN CARCASS.
  • Add about half of the chicken meat back into the Instant Pot. Think bite-sized pieces.
  • Add whatever vegetables you want to the soup. More carrots, celery, onion plus whatever else you fancy.
  • Add fresh thyme.
  • Add salt and pepper.
  • High pressure 10-12 minutes in the Instant Pot

The Noodles

To avoid the noodles getting mushy, boil water on the stove and cook noodles for about 6-7 minutes. Strain.

In each bowl to serve put a handful of noodles and ladle the soup over the noodles. Enjoy! Save the rest of the noodles for leftovers.

Round Two

This recipe will yield TWO pots of Chicken Noodle Soup!

  • In an empty Instant Pot add Chop up some carrots, celery, and a “red” onion and put into Instant Pot. You can use a regular onion if you prefer.
  • Put the chicken carcass into the pot.
  • Fill Instant Pot with water to the max line.
  • High pressure for 45 minutes.

This will yield you a second pot of broth.

  • Remove the vegetables and chicken carcass and discard.
  • Add the remaining chicken chunks to the broth (the other half of the chicken from the first round.)
  • Add cut up celery, carrots, onion and any other vegetables you wish.
  • Add salt and pepper.
  • Add fresh thyme.
  • High pressure for 10-12 minutes.

Again keep the noodles separate. Add cooked noodles to the serving bowls and ladle soup over it.

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Summary

Veggies, water and a whole chicken in the pot for 20 minutes to make the broth.

Veggies and chicken and fresh thyme (or dried, that works too) on the soup setting of 10-12 minutes. Add noodles separately.

Make a 2nd pot with the chicken carcass, veggies, and water for 45 minutes.

Veggies and chicken and fresh thyme (or dried, that works too) on the soup setting of 10-12 minutes. Add noodles separately.

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