chicken noodle soup in the IP or slow cooker

By gwen -
Cobbled together from several different recipes. I don't like garlic or oregano in my chicken soup; I have strong feelings about when the noodles should be cooked (afterward, not with the rest of the soup, but in the same pot); add most of the salt at the end; dear god don't put POTATOES in here wtf is wrong with you.

Ingredients:
2 T butter
1 large onion, chopped 
4 carrots, chopped into bite-sized pieces
4 stalks celery, chopped into bite-sized pieces
1 3-4 lb chicken or chicken parts, with bones, at least one breast
Chicken stock or Better than Bouillon (or similar)
About half a bag of egg noodles


Herbs: 
Big shake of dried thyme and/or dried rosemary
1 T dried dill (optional)
1 T turmeric (optional; I do this if we're sick; choose either this OR the dill)
Salt & pepper

To finish:
Half a lemon
Sprinkle of chopped parsley


Turn the IP on saute. Melt the butter and saute the onions for a minute or two. 

Add celery and herbs, and a little salt and pepper. Keep stirring until everything gets soft.

Add the carrots and chicken, breast side up.

Fill the pot with stock or water until just covering the chicken. Add a big spoonful of BtB.

Instant Pot:
Cover and set the IP to high pressure (or "Soup") for 30 minutes. Allow time for the natural pressure release -- usually takes about 45 mins. 

Slow cooker:
Cover and cook on low for 6-8 hours.

Both recipes:
Remove the chicken, bay leaves, and peppercorns.

Add the noodles to the soup and set the Instant Pot to saute. Cook for about 6 minutes uncovered, or until the noodles are cooked.
 
While they're cooking, shred the chicken and put however much you want in your soup back in the pot. There likely will be some left over.

Squeeze the lemon into the soup.

Finish with parsley, salt & pepper.


Comments

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