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

Food Restaurant said…
What a fantastic article! The insights on finding the perfect spot for a unique restaurant in kl are truly helpful. Kuala Lumpur offers such a diverse range of dining experiences, and it's great to see recommendations that cater to the warmth and togetherness of family meals. Looking forward to trying out some of these places with my loved ones!
7:03 AM
Post a Comment

Popular posts from this blog

Dayton's Famous Pine Club Salad Dressing

By -
Well, close enough anyway. The Pine Club is probably Dayton's most famous restaraunt--not that Dayton is some culinary mecca or anything. This dressing is traditionally served on an iceberg lettuce salad with grated carrot (boring). It's a shame, really, since the dressing is so good but that's why it's better to eat it at home on the salad of your choice. I like it over a green salad with blue cheese, apples/pears and toasted walnuts/pecans, it's good with pasta salad and it's also good on Isaac's broccoli salad. Serves approximately 8. 1 C vegetable/canola oil 3/4 C cider vinegar 1/3 C white sugar 1 tsp salt 2 tsp garlic powder 1 scant tsp red pepper flakes You can mix this one of two ways: either pour it all into a mason jar, put on the lid and shake the heck out of it or do it up with your stick blender. I recommend using the stick blender. Either way it's delicious. Refrigerate leftovers and note that it keeps pretty well. I think I had my...
Read more

Pesto Tortellini Salad

By -
Why don't we just re-name the blog "Recipes Kelly Stole from Isaac's" because I seem to have no other recipes amongst my repertoire. Sheesh. Again, this is not really a recipe, but this salad was, and still is, one of the biggest sellers at the restaurant. As with all of Isaac's recipes, I've drastically reduced the quantity from the original (5 lbs. of tortellini, anyone?) 1.5 lbs tri-colored cheese-filled tortellini (or regular white ones, whatever), cooked according to pkg directions and gently rinsed with cold water 1.5 medium-ish tomatoes, diced 1/2 medium-size red onion, diced 1/3 C black olives (do yourself a favor and get some decent olives) 2/3 C or so pesto (I did a mix of basil pesto and arugula pesto) Dump all ingredients into a bowl and stir until everything is well-coated by the pesto. This is tasty when served immediately but the flavor will continue to develop the longer it sits. As usual, I added 2 handfuls of chopped asparagus but wi...
Read more

mango soba update

By gwen -
A small note to those of us trying to eat more veg, as Kelly would say... this soba noodle salad is delicious with slaw replacing some or all of the noodles. I made it with just one little bundle of noodles, a whole bag of broccoli slaw, and half a bag of cabbage/carrot mixture, and it's great -- actually provides a delicious crunch and you don't miss the rest of the noodles. I cooked the chicken in a bit of the marinade, too, and diced it into the salad/noodle/mango mixture for some protein. Yum.
Read more