The finish product of the instant pot chicken noodle soup made. PN Photo/ Anayah Peterson
By: Ananyah Peterson, Reporter
Prep Time: 10 minutes
Total time: 45 minutes
Serves: 8
Ingredients:
1 medium size carrot
1 stalk of celery
1 medium size onion(Optional)
4 cups of chicken broth
4 cup of water
2 tablespoons butter unsalted
1 teaspoon salt or to taste
1 teaspoon of pepper or to taste
1 teaspoon thyme
1 bayleaf
1 teaspoon fresh parsley
3 pounds chicken
2 cups egg noodles, about 5 ounces
The weather is getting cold again. Students are going to want something hot to eat that isn’t going to take long to make. Chicken noodle soup in an instant pot is the way to go.
It has a serving count of eight and will take about 10 minutes to prepare the meal and only 30 to 45 minutes to cook it. It is recommended to use egg noodles as the choice of pasta for the soup.
Meal Prep
To start meal prep, the carrots and celery should be washed. When cutting the vegetables, they should not be bigger than a fourth of an inch or should be diced to the preference of the cook. There should be two cups of cut up celery and carrots, which equals to three stalks of celery and three medium size carrots. If onions are well liked then one medium size onion can be diced.
The vegetables should be added to the instant pot along with one tablespoon of unsalted butter and olive oil. The items should be set to sauté for five minutes. The vegetables should be tender and not hard.
Seasonings now need to be added to the instant pot. One teaspoon of kosher salt and pepper should be added. Half a teaspoon of oregano, one dried bay leaf crushed and to sauté again for two minutes.
Cooking the Meat
Cooking the meat will only take 20 minutes. The vegetables should be moved to the side and the chicken should be placed in the middle. Three pounds of chicken should be added. Chicken breast is good to use because you won’t have to worry about taking out the bone later on. The pressure should be released for 10 minutes after it is done cooking.
Adding the Finishing Touches
Chicken needs to be cooled before it is taken out of the pot so that way it does not cause any harm. The soup needs to be tasted to see if anymore pepper or salt needs to be added. Three cups of egg noodle needs to be added to the broth to cook for 10 minutes. The shredded chicken can be added after the
egg noodles are done cooking. Garnish with parsley then serve.
The soup is best served with some butter croissants on the side or small bread rolls.
Readers are invited to submit their recipes for publication in the Pine Needle. Email: alp045@bravemail.uncp.edu