One-pot and ready in 30 minutes, this recipe is a classic but super balanced. I love to make this if anyone isn’t feeling well, and it always hits the cozy comfort spot. I love to bring this one to loved ones who are healing from surgery or under the weather too.
INGREDIENTS
3 tsp butter
3 large carrots, chopped
4 celery stalks, chopped small
1/2 large or whole small white or yellow onion, chopped small
1 tsp ginger, minced or 1/2 tsp dried ginger
1/4 tsp thyme
1/4 tsp oregano
1/4 tsp rosemary
1/4 tsp black pepper
2 tsp garlic, minced
6 ounces of tender egg noodles (uncooked)
6 c chicken bone broth
2 chicken breasts (about 1 1/2 lbs raw)
1 1/2 T of fresh chopped parsley
STEPS
1)In a large pot, melt butter over medium-high heat. Then add in carrots, onion, celery, and all spices (except fresh parsley) and sauté for 5 minutes until vegetables are softened and fragrant.
2)Add chicken bone broth, chicken, and noodles to the pot and turn to high to bring to a boil. Once boiling cover and set to low heat and cook on low for 15 min until chicken and noodles and cooked through.
3)Remove cooked chicken to shred and add back to the pot. Add fresh parsley and stir. Allow to cook on simmer 10 min or so and serve. Add salt, to taste if desired. I was keeping lower sodium but you can tweak. Makes 6 - 1 1/2 cup servings
Instant Pot (for frozen chicken)
1)Turn the Instant Pot to the Sauté setting. Add butter, then sauté chopped onions, carrots, celery, and all seasonings (except fresh parsley) for about 5 minutes. Press Cancel / Off.
2)Add your frozen boneless, skinless chicken breasts and chicken bone broth to the pot. Lock the lid, set the valve to Sealing, and press High Pressure / Manual for 8 minutes. (Note: Thicker or larger frozen breasts may take 12 to 15 minutes.) When the timer goes off, let it do a 5-minute natural release, then carefully turn the valve to Venting (quick release) to let out the remaining steam.
3)Take the chicken out of the pot and shred it with desired method and set aside.
4)Add your egg noodles directly into the hot broth in the pot. Put the lid back on, set to High Pressure / Manual for 5 minutes (or use the Sauté function for 8–10 minutes if using standard dried egg noodles), followed by a quick release.
5)Stir the shredded chicken back into the soup along with the fresh parsley. Makes 6 - 1 1/2 cup servings.
per 1 1/2 cup
324cal/6fat/25carb/3fiber/39protein
🍑Nourishment Breakdown
PROTEIN chicken, bone broth
FAT butter
FIBER carrots, celery, onion
CARB/STARCH egg noodles
xx, Meredith 🍑🧡
2 comments
I have frozen chicken and want to make this now. I was thinking about making it in the instapot. What do you think- what would the settings be?
———
thepeachiespoon replied:
Here’s you go!
Instant Pot (for frozen chicken)
1)Turn the Instant Pot to the Sauté setting. Add butter, then sauté chopped onions, carrots, celery, and all seasonings (except fresh parsley) for about 5 minutes. Press Cancel / Off.
2)Add your frozen boneless, skinless chicken breasts and chicken bone broth to the pot. Lock the lid, set the valve to Sealing, and press High Pressure / Manual for 8 minutes. (Note: Thicker or larger frozen breasts may take 12 to 15 minutes.) When the timer goes off, let it do a 5-minute natural release, then carefully turn the valve to Venting (quick release) to let out the remaining steam.
3)Take the chicken out of the pot and shred it with desired method and set aside.
4)Add your egg noodles directly into the hot broth in the pot. Put the lid back on, set to High Pressure / Manual for 5 minutes (or use the Sauté function for 8–10 minutes if using standard dried egg noodles), followed by a quick release.
5)Stir the shredded chicken back into the soup along with the fresh parsley. Makes 6 – 1 1/2 cup servings.
I woke up to rain, lower temps, and this recipe in my inbox. I must make it! But going to the store would ruin this cozy Sunday vibe, and I have no egg noodles. What do we think about adding some frozen, microwaved cauli rice instead of noddles?🤔Chicken and rice soup! Should I try it?
———
thepeachiespoon replied:
It’ll work!