Homemade Chicken Noodle Soup in 30 Minutes

Ingredients

• Skinless boneless chicken, ~1lb
• Chicken broth, 32oz (Swansons is the best, but organic foo-foo kind is okay too)
• Water, 32oz
• Egg noodles (any shape that you fancy)
• Carrots, 4ish sticks
• Celery, 3ish sticks
• Onions, 1-2ish (sweet onion ideally)
• Garlic, a lot
• Herbs, more than you think (parsley, thyme, oregano)
• Butter, 4 tablespoons
• Salt and pepper

Equipment

• Pressure cooker (I use an Instant Pot like all the cool kids)
• Small pot

Instructions

1. Turn your Instant Pot on saute mode and toss in a couple pads of butter with some finely chopped garlic
2. Simmer up some chopped onions, carrots, and celery as well; don’t forget to season with salt and pepper
3. Once the onions start turning translucent add your herbs, stock, and water; give it a little stirry-stir
4. Rinse your chicken and throw it in the Instant Pot, set pressure cooker on high for 10 to 15 minutes
5. Natural release or quick release, the latter if you’re hangry, pull the chicken out onto a cutting board and shred with two forks
6. Throw the shredded chicken back into the Instant Pot
7. Ladle a serving of soup into a small pot and bring to a light boil on the stove (salt to taste!)
8. Add a serving of egg noodles and cook until al dente
9. Toss in a pad or two of butter cause why not
10. Plate and serve with toasted bread and fruit on the side

Storage

1. Store contents of broth (chicken, vegetables, etc) in the fridge
2. Store broth separately in the fridge
3. Store egg noodles in the pantry

Reheat

1. Add broth to a small pot and bring to a boil on the stove (salt to taste!)
2. Add egg noodles
3. A few minutes before the egg noodles are done, add chicken and vegetables, plus a pad or two of butter
4. Serve when noodles are ready (with toasted bread and fruit of course)