Instant Pot Chicken Noodle Soup
After eating the shit out of some rotisserie chicken, make some soup with the carcass and bones etc.!
Ingredients
- Chicken
- 300-500g frozen boneless breast or thighs
- Carcass with some chunks of good meat and maybe some frozen meat to round it out
- 1 yellow onion (~400g)
- 3-4 stalks of celery (400g)
- Or 2 tsp celery seed?
- 4 carrots (~400g)
- 6 cloves garlic (~30g)
- ~10-inch branch of rosemary
- Or 2 tsp crushed rosemary
- And/or some other spices
- 2 tbsp of Gartner's Mediterranean blend
- 1 tsp thyme
- 3 tbsp Better-Than-Bouillon
- 6 cups water
Utensils
- 6-quart instant pot
Instructions
Soup
- Chop onion and set aside in a bowl.
- Cut up celery and carrots and set aside together in a second bowl.
- Mince garlic and set aside.
- Warm up some canola (or olive?) oil in the instant pot on the stovetop at medium-high heat.
- Saute the onions.
- Add Mediterranean seasoning (and others as desired) and let bloom.
- Add garlic.
- Add all the chicken.
- Add water and Better Than Bouillon.
- Add some salt & pepper. Stir well.
- Just a little bit of salt (~1 tsp?)
- Add the celery, carrots, and rosemary.
- Put in the instant pot body and put on the lid.
Everything in the pot should come up to... Around the 2.5 QT. line? It was a little bit below that after removing the bones and serving a couple bowls.
- Cook on high 25 minutes. Natural release. Or fast-release after 15 minutes or so.
Noodles
In a separate pot, cook 12 OZ of extra wide egg noodles (or however much you plan on eating at the moment). Cook them a little extra al dente, since they'll finish cooking in the soup (about a minute under the bottom end of the recommended cooking time).
See Also
Instant Pot
Electric pressure cooker. Fastest route to dry beans and to stock, and the reason several recipes here have an Instant Pot variant.
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