Tastebuds

Recipe of the Week: Homemade Chicken Noodle Soup

Ingredients:

Meat:

1 Chicken (about 5 pounds, whole) I used 3 chicken breast

Produce:

2 Bay leaves

5 Carrots

4 stalks Celery (I used celery flakes of about 2 tbsp)

5 cloves Garlic

1/2 cup Parsley, fresh

1 White onion, medium (I used half an onion)

Pasta & Grains:

1 1/2 cups Fusilli

Baking & Spices:

1 Black pepper, freshly cracked

5 Peppercorns, black

1 tbsp Pink or grey salt

Oils:

1 tbsp Refined coconut oil (I used extra virgin olive oil)

Liquids:

8 cups Water

Equipment

Instant Pot
Crock-Pot

Instructions

Turn Instant Pot to Sauté and heat 1 tablespoon of oil in the pot. Add onions and cook until softened, about 3-4 minutes.
Add garlic, carrots, and celery, and sauté for 1-2 more minutes, or until garlic is fragrant and celery is beginning to soften.
Place whole chicken on top of vegetables, then pour in water, bay leaves, peppercorns, salt, and freshly cracked black pepper.
Secure lid and set to Manual High Pressure for 20 minutes.
When the timer is up, Quick Release the lid carefully. Carefully transfer whole chicken to a large cutting board, keeping an eye open for any liquid from the cavity. It will be very hot!
Turn Instant Pot on Sauté mode. Add pasta.
While pasta cooks, with two forks, shred the chicken off the bone. When pasta is tender, return chicken pieces to soup, discarding bones. Stir in fresh parsley
Add more salt or pepper to taste.
Portion into bowls and serve hot.
Crock-Pot instructions sauté the vegetables as per the instructions above. Add them to the pot, and then add the rest of the ingredients. Cook on low for 6 hours and shred the chicken, about 30 minutes before serving to add the pasta.

The best rainy day comfort food when you want nothing more than to lay around watching movies under a blanket, or when you’re sick and need something like mom used to make you feel better. Nothing is quite like homemade chicken noodle soup. This recipe minus the crock-pot instructions came from Pinterest. The crock-pot instructions are all mine.

Last Thursday when it was rainy and gross this was the only thing I could even think about doing for dinner. It’s not a huge hit around my house, the perfect chicken soup around here is chicken and dumplings but all I wanted was chicken noodle soup. If you’ve ever made chicken bone broth this recipe is very similar, and it’s fantastic. I hope this hits the spot for all of you as it did for me, not that I’m hoping for more rainy days but just in case.

This is also the link to the original recipe off Pinterest https://40aprons.com/instant-pot-gluten-free-chicken-noodle-soup/. For all those that need the nutrition information here you go.

Nutrition Information

Serving: 1serving, Calories: 346kcal, Carbohydrates: 26g, Protein: 22g, Fat: 17g, Saturated Fat: 6g, Trans Fat: 1g, Cholesterol: 71mg, Sodium: 997mg, Potassium: 464mg, Fiber: 3g, Sugar: 4g, Vitamin A: 6911IU, Vitamin C: 12mg, Calcium: 57mg, Iron: 2mg, Net Carbs: 23g

Laura Hewell