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INCREDIBLE CHICKEN NOODLE SOUP

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Nicole Modic
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Ingredients

  • 3 large carrots, peeled and chopped
  • 4 spears organic celery, chopped
  • 1 onion, chopped
  • 3 cups chicken broth or bone broth
  • 3 bone in, skin on chicken thighs
  • 3 tbsp olive oil or butter
  • 4 cloves garlic, mashed
  • 1 package pasta of choice (I used gluten free spaghetti)
  • 4 cups water
  • 1/2 tsp turmeric
  • 1 tbsp sea salt
  • 1 tsp ground black pepper
  • 1 tbsp oregano
  • 1 tbsp dill
  • 1 tsp paprika
  • parsley to garnish

Instructions

IN INSTANT POT:

  • Chop veggies.
  • Turn on instant pot to the 'sauté' function. add oil/butter.
  • Once hot, add the onions, garlic, carrots, celery, and sea salt.
  • Stir for about 5 minutes.
  • Next add the chicken, broth, water, pasta, and all the spices.
  • Turn instant pot on the 'soup' function for 8 minutes.
  • Let pressure release on its own.
  • Remove chicken from the instant pot and transfer to a plate.
  • Shred chicken with two forks and return to the pot.
  • Garnish with parsley and serve!

IN SOUP PAN:

  • If not using the instant pot, follow instructions above, but use a large soup pot. add the chicken, broth, water, and spices, bring to a low boil.
  • Once boiling, reduce heat to low, cover and simmer for 45 minutes.
  • At the 35 minute mark, add the pasta and cover again.
  • Remove chicken from the pot and transfer to a plate.
  • Shred chicken with two forks and return to the pot.
  • Garnish with parsley and serve!

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!

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