Ingredients
-
4
-
1/4
-
1
-
1/2
-
1/2
-
1/2
-
3
-
4
-
2
-
-
1
-
-
-
-
Directions
I have been blogging for over 10 years, so how is it possible I dont have a classic Chicken Noodle Soup recipe on my blog. I have many variations of chicken soup, like this Chicken, Shiitake and Wild Rice Soup, this Chicken Sancocho, and this Chicken Soup with Spinach and Acini Di Pepe. Well, problem solved!,Funny thing is, I make this soup from scratch all the time, usually whenever I roast a chicken and make stock from the carcass. For this recipe, I simplified it so you can make it any night of the week using chicken broth. Of course, if you have your own chicken stock, you can use that instead.,I love using boneless skinless chicken thighs, which are more tender and less dry than breasts. You can use thighs on or off the bone whatever you have. Of course, if you prefer using chicken breasts, you can use that instead.,boneless skinless chicken thighs,onion,celery,carrots,garlic,chicken broth or homemade stock,Swap the boneless chicken thighs for bone-in and cook a few more minutes.,Swap the boneless chicken thighs for leftover rotisserie chicken with bones.,Or swap the thighs for chicken breasts, but cook the soup for slightly less time.,Use turkey in place of chicken.,Make it low-carb by taking out the noodles and adding more chicken.
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Steps
|
1
Done
|
Press Saut and Add the Oil |
|
2
Done
|
Add the Onion, Celery, Carrot and Garlic and Saut Until Soft, 4 to 5 Minutes. |
|
3
Done
|
Add the Chicken, Broth, Bay Leaves and 1/8 Teaspoon Black Pepper. |
|
4
Done
|
Cover and Cook High Pressure 15 Minutes. Let the Pressure Release Naturally When Finished Cooking. |
|
5
Done
|
Discard the Bay Leaves, Coarsely Shred the Chicken With Two Forks and Return to the Soup, Add the Noodles and Cook 2 Minutes High Pressure. Quick or Natural Release. |
|
6
Done
|
Garnish With Parsley and Serve. |
|
7
Done
|
Season the Chicken With Salt. |
|
8
Done
|
Heat a Large Pot or Dutch Oven Over Medium High Heat. |
|
9
Done
|
Add the Oil, Onion, Celery, Carrot and Garlic and Saut Until Soft, 5 Minutes. |
|
10
Done
|
Add the Chicken, Chicken Broth, 1/4 Cup Water, Bay Leaves and 1/8 Teaspoon Black Pepper. |
