Instant Pot Chicken Noodle Soup
I came down with a cold this week and the best remedy I’ve found has always been chicken broth. I don’t usually cook much meat but this is an exception I make!
I keep a bag of veggie scraps (onion skins, garlic skins, celery tops, carrot ends, etc) in the freezer which I use to make the broth to save on waste.
Instant Pot Chicken Noodle Soup
I came down with a cold this week and the best remedy I’ve found has always been chicken broth. I don’t usually cook much meat but this is an exception I make!
I keep a bag of veggie scraps (onion skins, garlic skins, celery tops, carrot ends, etc) in the freezer which I use to make the broth to save on waste.
Open in Cookpad AppSteps
- 1
Add all the broth ingredients to your instant pot, make sure the water covers the chicken but doesn’t fill past the max line.
- 2
Set for 25 minutes on the soup setting, under high pressure. Make sure lid and valve are locked. It will take about 15-20 minutes for the pot to come up to pressure before it starts cooking.
- 3
When it’s finished, let it sit for 15 minutes before manually releasing the steam. Total cooking time should be about an hour.
- 4
Once the pressure has been released, carefully remove the cooked meat and veggies scraps using a sieve or slotted spoon, leaving the broth behind.
- 5
Separate the cooked chicken meat from the bones, veggie scraps and herbs (I used my fingers but careful, it will be hot!). I kept the bones to add to future stocks, the scraps went into the food waste.
If your chicken looks a little scummy, give it a wash under cold water using the sieve. Set aside.
- 6
Chop up your soup vegetables (carrots, onion, celery) and add them to the instant pot with the broth. Set for 5 minutes, manual setting. Once it’s done, either quick release (for harder vegetables) or naturally release (for softer).
- 7
Pour soup into jars and let cool before storing in the refrigerator for up to 5 days.
- 8
To make a chicken noodle soup, cook your pasta or noodles according to instructions (I cooked mine in the broth) and add with chicken meat to the warmed up soup. Garnish with parsley or other herbs and chilli oil (if you like it spicy!).
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