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Chicken Noodle Soup

Photo Credit:- Cosori Air Fryers

When a Jewish mother lowers her ladle in defeat and bows down to her child’s version of this healthy comfort-food classic, you know that things just got real. This is the only chicken noodle soup recipe you’ll ever need in your life. If you don’t want to buy a whole chicken and cut it up yourself, you can ask the butcher in the supermarket to do it for you—just make sure you get a nice mix of parts, from the breast to the leg.

INGREDIENTS

  • 1 whole chicken chopped into quarters (leg, breast, thigh, and wing), 4 lbs–5 lbs
  • 8 cups Water
  • 1 Spanish onion peeled and cut into large chunks (you’ll be removing it with a slotted spoon after the stock is made so make sure it’s easy to fish out), or yellow
  • 3 garlic cloves minced or pressed
  • 1 tbsp Chicken Better Than Bouillon (heaping) or 4 chicken bouillon cubes
  • 1 tsp Italian seasoning
  • 1 tsp lemon pepper seasoning
  • 3 bay leaves
  • kosher salt
  • black pepper
  • 1 cups noodles to 2 cups. I prefer the wide ones
  • 2 cups carrots peeled and sliced into 1/4 inch disks
  • 2 cups celery sliced into 1/4 inch pieces with leafy green tops reserved
  • 1/2 cup fresh dill leaves
  • 3 tbsp tbsp fresh parsley chopped (or 1 tbspdried parsley)
  • 2 tbsp cooking sherry
  • 1 1/2 tsp seasoned salt more to taste

INSTRUCTIONS

  1. Place the chicken in the Instant Pot and pour in water so the chicken is totally covered. Add the onion, garlic, bouillon, Italian seasoning, lemon pepper seasoning, bay leaves, and a pinch of salt and pepper. Stir, then secure the lid and move the valve to the sealing position. Hit Manual or Pressure Cook on High Pressure for 10 minutesQuick Release when done.
  2. While the pot’s cooking, cook the egg noodles according to package directions and set aside.
  3. When the lid comes off the pot, remove the chicken with tongs and set aside to cool. Remove and discard the bay leaves and onion (if you wish) using a slotted spoon.
  4. Add all remaining ingredients to the Instant Pot except for the chicken and egg noodles, and stir. Secure the lid and move the valve to the Sealing position. Hit Keep Warm/Cancel followed by Manual or Pressure Cook on High Pressure for 5 minutesQuick Release when done.
  5. While the pot is cooking the soup, pick the slightly cooled chicken meat from the bones and discard the bones, skin, and cartilage. Shred the meat by hand and set aside.
  6. Stir in the shredded chicken and serve in bowls topped with egg noodles.

RECIPE NOTES

Jeff’s Tip: Boiling the egg noodles separately keeps them firm. Cooking them under pressure makes them absorb too much of the broth and become mushy.

Source:- Cosorithis








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