Soup Season is Approaching!

Soup Season is approaching!!! Once we get past the fake-out Fall weather, my Instant Pot becomes my best friend! One of my family’s favorites is the Instant Pot Chicken Noodle Soup.

5 fast facts about me since I am not a fan of long-winded stories before recipes:

1. 1. I love my Instant Pot.
   2. This is my first recipe article (Submission? Writing?)
   3. I love soup.
   4. I hate canned soup.
   5. I love dark meat.

Ingredients:

• 2 pounds of chicken thighs (or chicken breasts if you prefer)
• 4 cups of chicken broth
• 4 cups of water
• 5 carrots (chopped)
• 5 stalks of celery (chopped)
• 1 yellow onion (diced or chopped)
• 6-8 oz of egg noodles
• Salt and pepper
• 2 cloves of minced garlic
• 1 tablespoon of olive oil (or your cooking oil of choice)

Directions:

1. Turn instant pot to sauté setting (I am using an 8-quart Instant Pot). Add cooking oil to heated pan then add veggies and garlic. Stir until tender. This part is optional because I have definitely dropped raw veggies in soup and let them cook with everything else when short on time. (Busy parent tip: you can by pre-chopped veggies and garlic AND you can add or remove as many veggies as you like)
2. Next, add 4 cups of chicken broth and 4 cups of water to your cooked veggies.
3. Add your chicken and season with salt and pepper to taste. (Sophisticated palate tip: add other herbs and spices such as dill, thyme, or oregano for a more flavorful soup)
4. Secure lid and pressure cook on high (or use soup setting) for 14 minutes.
5. Once done, release pressure after about 15 minutes (Instant Pot tip: be aware of your surroundings when releasing. Cabinets have been stained from steam!)
6. Using forks (or shredding utensils), shred chicken into bite size pieces.
7. Returning your Instant Pot to the sauté setting, allow soup to boil and add your egg noodle (I LOVE extra wide egg noodles)
8. Stir until noodles are softened to your liking!
9. Enjoy your soup!