Is there anyone who doesn’t love a good ol’fashioned bowl of Chicken Noodle Soup? I am fairly certain everyone loves it. We love it too – it’s so easy to make and even easier if you have an Instant Pot.
This is one recipe we make more than we want to admit. We made this batch of soup for a family friend who recently lost his wife – every week we drive down to visit him at home. He’s in his early 70’s – really nice, sweet guy, but with his wife now gone and his kids living up in Minnesota, he loves the company.
Since he’s diabetic, every week is a little bit of a challenge to make him something that’s not only tasty but relatively healthy too. Every week when I visit him I try to ask him questions to find out what he loves… a few weeks back he had mentioned that he loves a good bowl of chicken noodle soup.
So chicken noodle it was!
Less than 30 minutes later, I had made soup, poured it into quart canning jars and was well on my way to drive down there.
We used the leftovers from a pastured whole chicken we picked up at our milk farm – but you could also just use chicken breast too.
- 2 Tbsp butter
- 1 small onion, diced
- 2-3 clove garlic, minced
- 3-4 carrots, diced
- 2 stalks celery, diced
- 2 C. cooked chicken (rotisserie or breast)
- 7 C. organic chicken broth
- 4-5 oz Noodles of your choice
- 2 tsp chopped parsley
- Salt & Pepper to taste
- In your Instant Pot, combine the onions, garlic, carrots and celery along with the butter.
- Push saute, and let the veggies cook for 4-5 minutes.
- Turn off the saute function, and add the chicken, broth, and noodles - place the lid on the Instant Pot and lock, ensure the valve is closed.
- Push manual (high) and set the timer for 4 minutes.
- The pot will take 8-10 minutes to come to pressure, then will count down the 4 minutes - it will beep when it's done. At that point, release the pressure, and open the lid.
- Add salt/pepper to taste, as well as your parsley.