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!

Beans and Bacon

Beans and bacon made in my InstantPot!
2 pounds of Hurst’s Ham BeanPinto Bea with Ham Flavor,  cleaned

12 cups of cold water

–add beans and water to InstantPot. Seal vent closed. Turn on BEAN/SOUP.

Allow to cook through cycle, 40 minutes.

While beans cook, fry 1 pound of thick sliced bacon (I used my oven) and drain.

Add bacon to cooked beans. Salt to taste.

Set on crock pot setting for two hours; you may want to add more water.
Enjoy!

Chicken and Rice Soup

1 pound chicken tenders, diced
1 cup white rice
16 ounces Swanson Chicken Stock
16 ounces  SwansonVegetable Stock
2 cups water (may need more later)
1/2 cup carrots (I ran mine thru my food processor, you can dice)
1/2 cup green beans
2 tbsp. McCormick Perfect Pinch Rotisserie Chicken Seasoning
Salt and pepper, to taste
IF you want to KICK up the flavor, add
1 tbsp. McCormick Perfect Pinch Roasted Garlic and Bell Pepper Seasoning

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Place chicken and ALL ingredients into medium stock pot. Simmer on low heat for an hour. Taste and adjust seasonings. Add more water if necessary and adjust seasonings as needed. Simmer for 30 more minutes. I served mine with a French baguette with lots of butter.

 

 

Chicken Enchilada Soup

OLYMPUS DIGITAL CAMERAIngredients
1 pound of boneless, skinless chicken thighs
1 can (10 ounces) of Ro*Tel Mexican Diced Tomatoes with Lime Juice and Cilantro
1 can (15 ounces) of Hunt’s Tomato Puree
1 packet of McCormick’s Enchilada Sauce Mix
2 cans of water (15 ounce can)
1 can (15 ounces) of corn
Tortilla chips
Shredded cheese
Sour cream

Directions
Preheat oven to 350 degrees F

Slice up the chicken thighs into bite-sized pieces, removing as much fat as possible. Pour the diced tomatoes, tomato puree into an oven safe pot. Add the enchilada sauce mix and water and stir gently.  Carefully place covered pot in oven and “bake” for six hours. Remove from oven and place on stove burner; add the corn (no need to drain). OLYMPUS DIGITAL CAMERA Serve with tortilla chips, cheese and sour cream.

I made this and took it to my best friend’s house; she was in the hospital up in St. Louis and her mom stayed here to watch her granddaughter. I was concerned that the first grader wouldn’t like the soup, but she liked it! Daniel, Mary and I had seconds.