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With chill in the air, soup season has arrived

It’s soup season! Unless you’re like me and you enjoy soup year-round, of course.

There’s just something about hot soup that’s been cooking all day, or if you have an instant pot, all hour, that pairs perfectly with fall weather.

The kind of fall weather that’s a bit drizzly and makes you want to bundle right up. In other words — the weather we’ve been having for at least a week now and may very well continue having until some snow actually sticks to the ground.

Some people dread this weather, but there’s not much use in fighting it, so we may as well get cozy and make the most of it.

By making the most of it — I mean let’s make some soup!

If you’ve been keeping up with us for the past year or so, then you may recall me mentioning that my husband bought me an instant pot last Christmas.

It sat on the counter for a little while before I started experimenting with it, but now that we’re on more understanding terms with one another, we have become good friends.

I’ve used that wonderful contraption three times within the past five days alone.

It’s a great companion for colder weather.

As time goes by, I’ve been trying more and more recipes specifically for the instant pot, and also some old ones, just to compare and see which method works better.

In a lot of cases, faster dinner is better dinner, although there are definitely some foods that I prefer after having them marinate and cook all day long.

However… when it’s an hour from dinner time and you’d like chicken noodle soup to eat, there’s a clear winner, and that’s the instant pot.

You get the, ‘I’ve spent all day in the kitchen,’ results that everyone is after, but with significantly less time put in.

Now if you want to try this recipe in a crockpot, that will work too!

That’s one of the greatest things about this kind of recipe.

You can still adapt it to however you’re cooking, it will just take a little longer.

Just think of the instant pot as a time machine for food. I hope all of you fellow sci-fi fans out there can appreciate that quality with me.

Without going any further down the kitchen appliance road, or the sci-fi road, though I definitely could, I will leave you with the recipe.

As always, thanks for reading, and happy soup season from hbk!

Chicken Noodle Instant Pot Soup

INGREDIENTS

2 Tbsp. olive oil

1 ¢ C. carrots, peeled and sliced

1 sliced yellow onion

1 ™ C. sliced celery, about 3 stalks

3 garlic cloves, minced

2 boneless, skinless chicken breasts

2 (32 oz) cartons low sodium or no salt added chicken broth

2 tsp. oregano

2 tsp. rosemary

1 tsp. salt

1 tsp. freshly ground black pepper, or to taste

2 C. medium egg noodles, cooked according to package directions

3 Tbsp. chopped fresh parsley

DIRECTIONS

1. Set Instant Pot to saute setting and add olive oil. Allow to heat for about a minute, then add in carrots, celery and onion.

Stir frequently, cooking until onion starts becoming soft and translucent. Add in garlic and cook for about one more minute.

2. Add in chicken breasts, broth and seasonings.

3. Set Instant Pot to 20 minutes, high pressure. You will manually release pressure after the 20-minute cook time.

4. While soup is cooking, prepare egg noodles and chop parsley. Set aside until soup is done.

5. Stir noodles into soup and serve! Enjoy!

Yields 8-10 generous servings.

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