Today is Monday. Today feels like Monday. I’m stressed already and I just woke up.
There is a bug in our house that started with a friend that was visiting who got it, and then passed on to my older son, and then last night struck my three year old. Luckily, it seems to only be a 24 hour bug, but my little guy was up half the night getting sick. There is nothing worse than seeing your child suffering.
On top of this, my dad is going in for hip replacement surgery today. I live 650 miles away from him, and it’s killing me to not be there to support him in person. He has been in a lot of pain for the last 9 months. Although he is very much looking forward to this surgery, it doesn’t stop the worry!
Today feels like a good day for some “get well soon” soup. I’m revisiting a recipe I posted several months ago because I found a different kind of pasta that my family just loved. My son loves Campbell’s Double Noodle Family Style Soup, but I do not love all the sodium and yucky stuff that is in it. I found Fideo Cut Spaghetti in the pasta aisle and I knew this would make my soup recipe a lot more like Campbell’s. Fideo is basically just short pieces of regular spaghetti. My son was convinced my soup was from his favorite can. Win!
If you are also having the Monday blues, give this soup a try and cheer up, buttercup. I’m gonna do the same!
Better Than Campbell's Instant Pot Chicken Noodle Soup
Sauté minced garlic, diced onions, celery and carrots with heavy seasonings (I used S and P, Italian seasoning, and onion powder) in pot using olive oil.
Add two chicken breasts on top. Pour enough broth in to just cover chicken breast.
Turn Instant Pot on Manual High Pressure for 7 minutes with 3 min NPR before releasing pressure.
Remove chicken breast and place on cutting board. Shred and dice. (You can shred while the noodles are cooking!)
Turn pot to Sauté and adjust to More. Add another 32oz of broth to pot. Let it come to a boil. When it is boiling, add 6 oz Fideo Cut Spaghetti.
When noodles are al dente', turn off your pot and add chicken. Stir well.
At this point, you may want to add more seasoning to taste and additional broth or water if you like a brothier soup. I do, so I added another 32 oz of chicken stock. In total, I probably used 3 boxes of broth. (I made my own previously so I wasn't really measuring.) Enjoy!