Our take on chicken noodle soup—a staple on cold days, sick days, and every day in between, nourishing the body and soul. Hearten the broth with celery, carrots and chicken. And if you’re anything like us, a side of hot, buttered buns or saltines (or both!) is a must.
1) In large pot, brown 1-2 lb chicken and 1 chopped onion.
2) Pinch bag of soup directly below the noodles, pour out just the noodles, and set aside. 3) Add to pot: 10 C water, remaining package contents (not including noodles), 1 ½ C chopped celery, 1 ½ C chopped carrot; boil, then simmer covered until cooked (approx 1-2 hr), adding noodles for the last 15 min of cooking. Season with salt and pepper.
Note: to make 5-6 servings, separate pasta, mix rest of package in ziplock bag, and use half of the ingredients.
INGREDIENTS FIELD HARVESTED. INSPECT FOR ELEMENTS OF NATURE.
Add 1 C diced onion with 2 TBSP oil and 1-2 LBS diced chicken to the Instant Pot and set to ‘saute'.
Sauté until chicken is browned. Hit cancel and add 10 cups of water.
Pinch bag just below the noodles and reserve them to add later in the recipe.
Add package contents, 1 C chopped carrots, and 1 C chopped celery. Secure lid and close vent and set to SOUP for 22 minutes.
Quick Release. Add the noodles and set to SOUP for 4 more minutes.
Quick Release and enjoy!
Please note that some ingredients may be field harvested. For best results inspect for elements of nature before cooking.
Classic Chicken & Herb
1-2 lb chicken
1.5 cups celery
1.5 cups carrot
Vegan/Vegetarian Friendly Version
Sub chicken with one or more of these options:
Pasta (durum wheat semolina), Brown rice, Barley, Wheat berry (wheat), Soup base (corn syrup solids, salt, sugar, wheat flour, dextrose, corn starch, canola oil, guar gum, spices, parsley, turmeric, natural flavour), Dried vegetables (carrot, potato, onion, green pepper, red pepper, leek), Garlic, Onion, Herbs, Spices.
May contain: Tree nuts, Peanuts, Soy, Eggs, Milk, Sesame, Mustard, Oats, Sulphites.