Bacon-Onion Jam
Chicken Noodle Soup
| By : |
| Prep Time | 15 minutes |
| Cook Time | 120 minutes |
| Servings |
8 servings
|
Ingredients
- 1 whole chicken
3 1/2 pounds to4 pounds - 1 medium red onion
- 3 stalks celery
- 1 bay leaf
- 6 cups chicken broth
- 2 medium carrots thinly sliced
- 1 medium red sweet pepper coarsely chopped
- 2 cups dried wide egg noodles
- 4 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon sage
- 1/2 teaspoon black pepper
- 3 cups baby spinach leaves
- Juice of 1 lemon
3 tablespoons to4 tablespoons
Ingredients
|
Instructions
- Place chicken in the Instant Pot. Cut onion in half; set half aside. Cut remaining half into wedges; place on top of chicken.
- Cut
1 stalk of celery in half; add to pot with chicken. Add bay leaf to pot. - Slowly pour broth over all in the pot.
- Secure the lid on the pot. Close the pressure-release valve. Select Poultry and adjust to more. When cooking is complete, use a natural release to depressurize. Press cancel.
- Meanwhile, chop reserved red onion half. Thinly slice remaining
2 stalks celery. Set aside. - Once pressure is released from the pot, transfer the chicken to a large cutting board; set aside.
- Use a slotted spoon to remove and discard onion wedges, celery stalk, and bay leaf from liquid in pot. If desired, strain liquid in pot through a fine-mesh sieve; return liquid to pot if strained.
- Skim fat from top of liquid in pot if desired. Add chopped onion, sliced celery, carrots, sweet pepper, noodles, garlic, salt, thyme, sage, and black pepper to pot.
- Secure the lid on the pot. Close the pressure-release valve. Select manual and cook at high pressure for 2 minutes. When cooking is complete, use a quick release to depressurize. Press cancel.
- When chicken is cool enough to handle, remove meat from bones. Discard bones and skin. Cut meat into bite-size pieces. Add chicken to soup in the pot.
- Select sauté and adjust to normal. Cook, uncovered, for 1 to 2 minutes or until soup is heated through. Press cancel.
- Stir in spinach and lemon juice just before serving.
Recipe Notes
Asian Chicken Noodle Soup
Prepare as directed except substitute 8 ounces rice noodles for the egg noodles, substitute 2 tablespoons reduced-sodium soy sauce for the salt, substitute 3 tablespoons to 4 tablespoons rice vinegar for the lemon juice, substitute shredded napa cabbage for the spinach, and substitute 2 tablespoons finely chopped fresh ginger for the dried thyme.
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