29 October, 2019
Chicken Soup
Chicken Soup
Nothing is better on a cold day than chicken soup. This recipe is for the Instant Pot but you can make it in a regular pot on the stove. Just adjust the cooking time to about an hour before adding the noodles.
Ingredients
- 4 Chicken thighs
- 4 Carrots
- 2 Ribs Celery
- 1 Medium Onion
- 1 Tbls Parsley
- 1 Tsp Oregano
- 1 Tsp Thyme
- 4 Cups Chicken stock
- 4 Cups Water
- 1 Pkg Wide egg noodles
- Salt and Pepper
- 1 Tbls Olive oil
Instructions
- Peel and cut the carrots into coins
- Cut each celery rib in half lengthwise and chop into pieces
- Coarse chop onion
- Put olive oil in Instant Pot and turn on Saute setting.
- When oil is hot, add onion and cook about 1 minute stirring often.
- Add remaining vegetables and cook 3-4 minutes more, stirring occasionally
- Add chicken stock to Instant Pot
- Add parsley, thyme, and oregano and stir well.
- Trim excess fat from chicken thighs and add to Instant Pot
- Add about 2 cups of the water to the pot. Don’t exceed the 2/3 fill mark.
- Turn off the Saute mode and secure the lid. Use the Manual setting to cook under pressure for 20 minutes.
- Quick vent the steam. When the lid unlocks, remove it and resume Saute mode.
- Add the remaining water to the pot
- Remove the chicken from the pot. Discard the skin. Remove the chicken from the bone with a fork.
- Add chicken to pot
- Once the pot is boiling, add the noodles and set a timer for 7-9 minutes (per instructions on package)