Hasty Tasty Chicken Noodle Soup

Chicken noodle soup is the quintessential comfort food, especially when you’re under the weather. But why pay for sodium-laden canned soup when you can make your own? For this batch of soup, I used the Instant Pot. The recipe is good for any pressure cooker. If you modify it for the slow cooker, don’t use frozen ingredients.

RECIPE

Hasty Tasty Chicken Noodle Soup

Makes 4 one-cup servings

I make my own chicken stock and store it in the freezer. I also keep a supply of frozen skinless, boneless chicken breasts and thighs. Using a few pantry and crisper items, I can pull out a jar of stock and a thigh and have delicious chicken noodle soup ready in an hour.

Ingredients:

• 1 tsp. cooking oil
• ½ cup diced onion
• ½ cup diced carrot
• ½ cup diced celery
• ¼ cup diced bell pepper
• 1 teaspoon salt (I use Kosher or pink Himalayan)
• ½ teaspoon pepper (I use Mrs. Dash garlic and herb)
• 1 frozen boneless skinless chicken thigh
• 1 pint chicken broth or stock (mine is frozen, but thawed will work)
• 1 pint water
• 1 bay leaf
• 1 serving pot-sized linguine

Directions:

• Preheat the pot (on the Instant Pot use the sauté button). Add oil when the pot is hot.
• Sauté onions, celery, carrots, and pepper for two minutes. Stir frequently.
• Add salt and pepper. Turn off heat.
• Add the water. Using a wooden spoon, deglaze the pot of fond left on the bottom.
• Add the chicken, chicken stock, and bay leaf.
• Seal lid and bring to pressure, either by using the manual setting for 30 minutes or the soup setting, which on my Instant Pot defaults to 30 minutes.
• When time is up, turn off cooker and allow pressure to drop on its own (approximately 15 minutes).
• Carefully open cooker. Using a long handled utensil, break apart the chicken and stir soup.
• Add the linguine, cover pot, and allow residual heat to cook the pasta through (approximately ten minutes)
• Remove bay leaf and serve. (If you have fresh herbs, add them before serving)

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