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When you want chicken noodle soup fast, your Instant Pot will come to the rescue and not heat the kitchen.
Penicillin For Summer Colds
I think it’s been proven scientifically that chicken soup actually does help the common cold.
What’s worse than having a summer cold?
Soup’s Not Just A Cold Weather Thing
I love soup, but always thought of it as a cold weather sort of thing.
Since I got my Instant Pot, my mind has changed a lot on the subject of “cold weather” food in the summer months.
So if you do come down with a summer cold (or not), your penicillin doesn’t have to heat the kitchen and it’s done in a flash too.
Soup Or Stock
Your Instant Pot is great for making quickie soups, but it’s even better for making the soup base–stock.
Here’s where you can use all those chicken wing tips I’ve told you to save. If you cut up whole chickens into parts, here’s where you use that backs and necks.
Lots of bone produces delicious stock, and when stock is made in a pressure cooker, there is lots more flavor than when it is made traditionally. Pressure cooking draws the flavor out of the bone and this is something that conventional cooking cannot do. Even long slow cooking in the crock pot can’t do it.
You can always freeze stock for later use. I’ve heard that some even freeze it in ice cube trays for use in casseroles and skillet dinners. That’s a great idea if you want to portion it out. If you want to make soup with it, then just use the whole tray!
Instant Pot Chicken Noodle Soup
- 2 lbs chicken necks backs or bone-in chicken parts
- 6 cups water
- Handful of celery leaves
- 1 small onion cut in chunks
- 2-3 sprigs fresh dill or 1/2 tsp dried -OR- 1/2 tsp dill seed
- 1 tbs low-sodium concentrated chicken stock like Better Than Bouillon
- Add Ins:
- 1/2 cup sliced celery
- 1/2 cup sliced carrots
- 1 cup wide egg noodles uncooked
- Place chicken in instant pot. Using manual setting, cook for 90 minutes. Let pressure drop naturally.
- When pressure has dropped, strain soup through a fine-mesh strainer or through cheesecloth. After the stock has cooled down, at this point it may be put in containers to freeze for future use. You may skim fat at this point, but I prefer to chill it until the fat congeals as it’s easier to remove.
- Add strained stock back to instant pot and set on Saute, low. Place the celery, carrots and uncooked noodles to the stock.
- Cover and simmer for 15-20 minutes, or until noodles are cooked and carrots are tender.
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