Instant Pot Flu Fighter Chicken Noodle Soup Food

INSTANT POT CHICKEN NOODLE SOUP

Instant Pot Chicken Noodle Soup image

An Instant Pot® can handle a whole chicken, which is perfect for this comforting soup.

Provided by Food Network Kitchen

Categories main-dish

Time 45m

Yield about 6 servings

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
5 medium carrots, cut into 1/4-inch-thick diagonal slices
3 large stalks celery, cut into 1/2-inch-thick slices
2 cloves garlic, minced
1 large yellow onion, cut into a large dice
Kosher salt and freshly ground black pepper
One 3-pound whole chicken
One 3-inch piece ginger, halved lengthwise, optional
6 ounces extra-wide egg noodles (about 4 cups)
2 tablespoons dill fronds, roughly chopped

Steps:

Turn a 6-quart Instant Pot® to the high saute setting. Add the oil and once hot add the carrots, celery, garlic, onions, 1 tablespoon salt and a large pinch of pepper. Cook, stirring, until the vegetables are slightly softened, 4 to 5 minutes.
Add the chicken, ginger, if using, and 8 cups water. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 20 minutes.
After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Remove the ginger and discard. Use a pair of tongs to remove the chicken from the pot and put into a large bowl and allow to cool for several minutes.
Switch the Instant Pot® to the high saute setting and bring the soup to a boil. Once boiling, add the noodles and cook until al dente, 5 to 7 minutes.
While the noodles are cooking, use 2 forks to remove the skin and bones from the chicken and shred the meat into bite-size pieces. Season the chicken generously with salt and pepper, then add the meat back to the pot along with the dill. Season the soup with additional salt and pepper if needed.

INSTANT POT® CHICKEN NOODLE SOUP

Instant Pot® Chicken Noodle Soup image

Simple and fast chicken noodle soup made in the Instant Pot®.

Provided by Tim

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 1h20m

Yield 6

Number Of Ingredients 15

Ingredients

2 tablespoons salted butter
3 carrots, or more to taste, peeled and sliced
3 stalks celery, or more to taste, chopped
1 medium onion, chopped
1 teaspoon ground thyme
1 teaspoon dried oregano
1 teaspoon salt, or to taste
½ teaspoon ground black pepper, or to taste
4 cups chicken broth
4 cups water
4 cubes chicken bouillon
2 bay leaves
1 pound frozen skinless, boneless chicken breast halves
1 (8 ounce) package thin egg noodles
1 tablespoon dried parsley

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add butter. Add carrots, celery, and onion to the melted butter; saute until soft, 3 to 5 minutes. Stir in thyme, oregano, salt, and pepper. Cancel Saute function.
Stir in chicken broth, water, bouillon cubes, and bay leaves. Add frozen chicken breasts. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Switch to the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Remove chicken from the pot. Carefully chop or shred the meat, and add back to the pot.
Select Saute function and add egg noodles. Cook until noodles are tender yet firm to the bite, 8 to 10 minutes. Stir in dried parsley and serve.

Nutrition Facts : Calories 300.2 calories, Carbohydrate 34.5 g, Cholesterol 85 mg, Fat 7.8 g, Fiber 3.2 g, Protein 22.1 g, SaturatedFat 3.4 g, Sodium 2046 mg, Sugar 4.3 g

INSTANT POT CHICKEN NOODLE SOUP

Instant Pot Chicken Noodle Soup image

Flavorful soup using the instapot, in less than 10 minutes. Full of flavor when I use my homemade chicken or turkey stock

Provided by Bonnie G 2

Categories Chicken

Time 17m

Yield 10 cu[s, 10 serving(s)

Number Of Ingredients 15

Ingredients

2 lbs bone-in chicken
1 1/2 teaspoons pepper
1 teaspoon salt
1 tablespoon ghee or 1 tablespoon butter
1 large onion, chopped
2 minced garlic cloves
6 cups organic chicken broth
5 medium carrots
4 celery ribs
2 bay leaves (optional)
1/2 teaspoon thyme
1/2 teaspoon parsley
1 tablespoon lemon juice
16 ounces egg noodles (or gluten free egg noodles)
2 cups extra chicken broth (optional)

Steps:

Turn on Instant Pot and program to sauté. Melt butter or ghee in Instant Pot.
While waiting for butter to melt, season chicken with salt, pepper, thyme, and parsley.
Sauté onions, garlic, carrots, and celery for 3-5 minutes or until they begin softening. Toss in any remaining seasoning from chicken and lemon juice.
Arrange chicken in Instant Pot. Cover with chicken broth. If you are using regular egg noodles, you can also toss noodles into the Instant Pot at this time. Gluten free noodles must be cooked on stove top.
Lock lid in place and close pressure valve. Cook on high pressure for 7 minutes using the Poultry setting. Manually depressurize by carefully turning steam valve. If using gluten free noodles, now is the time to cook them.
Remove chicken from soup to shred. If you noodles absorbed most of the broth, and more broth until noodles are covered. Add chicken back to soup and stir. Top with parsley if desired.

Nutrition Facts : Calories 428, Fat 17.9, SaturatedFat 5.5, Cholesterol 109.6, Sodium 788.3, Carbohydrate 38.4, Fiber 3, Sugar 3.7, Protein 26.9