Chicken Noodle Soup

By: Bruce Weinstein and Mark Scarbrough

Chicken Noodle Soup
cuisine icon Cuisine
Modern
cuisine icon Course
Soup
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Dairy Free
cuisine icon Cooking Technique
Max Pressure Cook, Pressure Cook
cuisine icon Keywords
30-60 min, 4-6 people, Bruce Weinstein and Mark Scarbrough, chicken broth, contributed, cook 30 min, dairy free, dried dill, easy, frozen chicken tenders, frozen chopped onions; or, frozen sliced carrots, max pressure cook, modern, no‑yolk, or gluten-­free dried egg noodles, peeled and minced garlic, prep 5 min, pressure cook, regular, soup, stemmed and minced fresh dill fronds, stemmed fresh thyme leaves, table salt

prep icon Prep Time
5 min
cook icon Cook Time
30 min

serving icon Servings
4-6 people
Ingredients
  • 1 1/2 quarts chicken broth
  • 1 cup frozen chopped onions; or
  • 2 tsp peeled and minced garlic
  • 2 tsp stemmed fresh thyme leaves
  • 2 tsp stemmed and minced fresh dill fronds
  • 1 tsp dried dill
  • 1/2 tsp table salt
  • 1 1/2 lbs frozen chicken tenders
  • 10 oz frozen sliced carrots
  • 6 oz regular, no‑yolk, or gluten-­free dried egg noodles
Instructions
  • Stir the broth, onion, garlic (if using), thyme, dill, and salt in a Instant Pot. Set the block of frozen tenders in the pot (it maypartially rest against the side of the insert). Lock the lid onto the pot.
  • Option 1 : Max Pressure Cooker
    Press Pressure cook on Max pressure for 6 minutes with the Keep Warm setting off.
  • Option 2 : All Pressure Cookers
    Press Soup/Broth, Manual or Pressure Cook (The valve must be closed) for 8 minutes with the Keep Warm setting off.
  • Use the quick-­release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker.
  • Break up the chicken in the pot. For the neatest pieces, use poultry or kitchen shears to cut the tenders into spoon-sized pieces. Or use the edge of a metal cooking spoon to break up the tenders (although this method requires wrist strength and a little sweaty determination.) Stir in the carrots and noodles. Lock the lid back onto the pot.
  • Option 1 : Max Pressure Cook
    Press Pressure cook on Max pressure for 3 minutes with the Keep Warm setting off.
  • Option 2 : All Pressure Cookers
    Press Soup/Broth, Manual or Pressure Cook (The valve must be closed) for 4 minutes with the Keep Warm setting off.
  • Use the quick-­release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Stir the soup well beforeserving
Notes
  • • For a heartier soup, add up to 2 cups frozen mixed vegetables with the frozen carrots.
    • For a more complex flavor, use 5 cups chicken broth and 1 cup dry white wine.
    • Ginger is a nice touch (especially if you’ve got the sniffles): Add up to 1 tablespoon peeled and minced fresh ginger with the onion.
    • Ever tried a ham bone in chicken noodle soup? It adds a distinct meatiness. Add a thawed ham bone with a little bit of meat (not gobs) on it when you add the chicken. And omit the salt, since most hams are salty.
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