Archives for May 5, 2019

Chicken Noodle Soup

I’ve had an upper respiratory infection since Good Friday, and decided that chicken soup would be a really good idea. I used my InstantPot on the crock pot setting and was very happy with how it turned out.

Ingredients:

Six boneless, skinless chicken thighs

One-half teaspoon of each:

Celery salt; oregano; thyme; onion powder; paprika; rosemary; black pepper

One teaspoon of salt (might need more, taste before you start cooking the noodles)

Two garlic cloves

One teaspoon of Better than Bouillon Roasted Beef Base, dissolved into one cup really hot water

Five cups of cold water

Frozen vegetables

Directions:

Place chicken thighs into InstantPot; sprinkle with herbs, mince and add garlic; add dissolved beef base and cold water.

Set crock pot on low for eight hours, place lid on and kick back for a while. After three hours, take chicken out, shred and return to pot for remaining time.

Just before time is up, add frozen veggies. My son picked up a 10-ounce package of mixed veggies: corn, green beans, carrots and peas. Please check broth for salt. You may need more, depending upon your taste.

This is also when to start your noodles. I boiled salty water and prepared half pound of extra wide egg noodles. I prepare my pasta separately or else it gets mushy and I detest mushy noodles.

Grab a bowl, spoon some noodles in and top with soup. Yum!