Where, oh where, is the sun? And why is it so cold my face hurts? I don’t do well with winter. I really have to push through each and every day, struggling to keep a grip on my spirits. I truly believe seasonal depression is a very real thing, and it affects me every January and February like clockwork. One thing I do a lot of during the winter months is make hearty soups. A warm bowl of soup is kind of like a blanket to the soul. Don’t you agree?
My Instant Pot has been incredible for making soups, so I whipped up some chicken noodle soup and wanted to share the recipe with you.
2 chicken breasts
1 Tablespoon olive oil
1 Tablespoon minced garlic
3 chopped celery stalks
1 cup carrot coins (or chopped carrots)
1 Tablespoon Italian Seasoning
Salt and Pepper
3 (32 oz) box chicken broth (or homemade broth)
6 oz Extra Wide Egg Noodles
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 half a bag of egg noodles.
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!
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