As the seasons change and the weather becomes colder we spend more time indoors.  Chicken Noodle Soup is a great way to take us back to a childhood favorite.   This recipe is suitable for every dietary restriction without compromising on taste, nourishment and comfort.   


2 Tbsp Olive Oil 1 lb Chicken, tofu (protein of choice)

Noodles – egg noodles, rice noodles, soba noodles, hearts of palm noodles

8 Cups Broth – Bone Broth or Vegetable Broth

3 Shallots chopped

4 cloves of Garlic minced

1 inch fresh Ginger grated

3 Carrots sliced

3 Celery Ribs chopped

8 fresh Thyme sprigs or 1 tsp dried

2 Bay leaves

½ cup fresh parsley chopped

Salt and Freshly ground black pepper to taste


In the Instant Pot set the setting to saute and heat the olive oil, add the shallots, garlic and ginger, cook until soft and translucent.  Add the carrots, celery, cook for a few minutes, add the noodles, protein, herbs and broth.  Switch the Instant Pot to Off.  Put the lid on and set to manual for 15 minutes on low pressure.  Quick release.  Taste and season with more Salt and Pepper if needed.

To serve sprinkle with chopped parsley and crusty bread, and butter.

Note:  If you don’t own an Instant Pot this can be made just as easily in a slow cooker or in a Dutch Oven on the stove top.

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