Chicken Noodle Soup

Chicken Noodle Soup - Living with Ivey

Description

Made in the Instant Pot, this comforting, collagen building soup comes together in less than 45 minutes.

Ingredients

  • large yellow onion, diced
  • tbsp olive oil
  • large carrots, peeled and sliced
  • celery stalks, sliced
  • cloves of garlic, minced
  • tsp freshly grated ginger (1/4 teaspoon if using dried)
  • tsp freshly grated turmeric (1/4 teaspoon if using dried)
  • One whole chicken (3-5lbs)
  • lemon, cut into slices and seeds removed
  • cups filtered water
  • tbsp coconut aminos
  • tsp salt
  • tsp ground black pepper
  • cup freshly chopped parsley
  • cups noodles of your choice

Instructions

  • Turn Instant Pot to sauté
  • Add in chopped onions and sauté for 3-5 minutes until translucent
  • Add in chopped celery, carrots, garlic, ginger and turmeric and sauté for 2 additional minutes
  • Turn Instant Pot off
  • Pat dry your chicken, remove any giblets and insert lemon slices into cavity
  • Add whole chicken breasts down to the Instant Pot
  • Add in 4-6 cups of water (however much will fill to max line)
  • Add in 2 tablespoons coconut aminos, salt and pepper
  • Close lid and seal vent
  • Pressure Cook for 18 minutes
  • After carefully releasing pressure and opening instant pot, remove whole chicken and set aside (carefully keeping any juices that may be inside the chicken inside the pot)
  • Turn Instant Pot to Sauté and add in noodles and parsley and cook for 5 minutes
  • While noodles cook, carefully remove skin of chicken using two forks and shred all the meat and discard the bones
  • After noodles are cooked add back in the shredded chicken
  • Garnish with fresh parsley leaves and enjoy!

Back to blog

Leave a comment

Please note, comments need to be approved before they are published.