Rootitoot Chicken Noodle Soup
Simplest soup ever: dump and walk away. Even easier? If you don't have basil, sage and thyme, just substitute 1 1/2 tsp poultry seasoning.
Ingredients
| 8 cups | 1.9 l | chicken broth |
| 1.5 lb | 680 g | boneless chicken, breast or thighs |
| 1.5 cups | 360 ml | diced onion |
| 1 cup | 240 ml | diced carrot |
| 0.75 cup | 180 ml | diced celery |
| 2 cloves | garlic, minced | |
| 1 Tbsp | 15 ml | lemon juice |
| 1 tsp | 5 ml | salt |
| 0.25 tsp | 1.3 ml | pepper |
| 1 tsp | 5 ml | dried basil |
| 0.25 tsp | 1.3 ml | sage |
| 0.25 tsp | 1.3 ml | thyme |
| 8 oz | 225 g | egg noodles or pasta |
| 1 cup | 240 ml | frozen peas |
Instructions
Simplest soup ever: dump and walk away. Even easier? If you don't have basil, sage and thyme, just substitute 1 1/2 tsp poultry seasoning.
*** Noodle Note: ("8 - 12 oz egg noodles or pasta") The more noodles you add, the less broth there will be. The noodles absorb the liquid.
**Note: If using cooked chicken, add it at the same time as the frozen peas: after the vegetables and noodles are cooked.
- Dice the raw chicken in 1/2" pieces. Pour the chicken broth in the Instant Pot. Add all other ingredients except the peas (or cooked chicken) and give it a stir to separate all the chicken pieces.
- Close the lid and set the valve to Sealing. Push Pressure Cook (or Manual) and adjust time using the + and - buttons to get to 3 minutes if you're using egg noodles, 4 minutes if using regular noodles or pasta.
- When it beeps that it's done, leave it for one-minute natural release, then flip the valve to Venting for a quick release and when the pin drops, open the pot.
- Add the frozen peas. The heat of the soup is enough to cook them while still keeping them fresh-tasting and green, not turning them gray. Taste and add salt and pepper if needed.