Home comfort food that you can make in advance and store in the freezer for those days when you aren't feeling your best. It tastes much less greasy than the ones you get outside, and a lot more hearty and healthy. I typically make a big batch and then individually freeze them in plastic freezer bags that can be defrosted as an emergency meal when I feel sick.
Approx:
Serving Size: 8-10 servings
Duration: 2.5 hours
Approx:
Serving Size: 8-10 servings
Duration: 2.5 hours
Ingredients
- 3 skinless chicken breasts (frozen or unfrozen)
- 1 cup of water (to cook the chicken)
- 2 carrots full size, chopped
- 4 celery stalks, chopped
- 1 medium onion, chopped
- 2 tbsp butter (salted or unsalted)
- 2-3 cloves garlic, minced
- 2 slices fresh ginger
- 1.5 cups of twisty dry pasta noodles*
- 2 dry bay leaves
- Salt, pepper, thyme, oregano, basil to taste
- 8 cups chicken broth**
Directions
- Place chicken breasts in Instant Pot, adding 1 cup of water.
- Put on the lid and cook at high pressure for 10 minutes.
- Once the timer is up, do a quick release and remove the chicken. Discard the chicken water.** Rinse the pot and place it back inside.
- Shred chicken and set aside. (I usually just pull at it with my fingers).
- Add butter to coat bottom of pot and press sauté on Instant Pot.
- Add carrots, celery, and onion. Saute until vegetables are soft, about 5 minutes.
- Add cooked chicken, chicken broth (total 8 cups)**, garlic, sliced ginger, bay leaf, and noodles.
- Add salt, pepper, thyme, oregano, basil to taste.
- Put on the lid and cook on Soup function for 4 minutes.
- When timer is done, press the quick release valve and serve!
* Don't exceed more than 1.5 cups otherwise you end up with a very thick chicken noodle soup.
** For a more flavourful broth, drain the chicken water (i.e. to remove the chicken bits) and save it towards the total of 8 cups of chicken broth. In other words, if the drained chicken water equals about 2 cups, then only add 6 cups of chicken broth later.
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