Kathy's Chicken Noodle Soup (IP/Crockpot
Source of Recipe
Kathy Hernandez
List of Ingredients
8-9 cups chicken broth, or water up to max line
2 lbs chicken pieces including 1 breast, or 1 whole chicken
4 stalks celery, cut up
1 large onion, chopped, or 1 tbsp. dehydrated onion
1/2 tsp dried basil or gr. thyme
1 tsp poultry seasoning
1 tsp minced garlic
4 carrots, cubed
4 tbsp Worcestershire
1/2 can beer, Optional but GOOD
1 bay leaf
1/2 (16 oz. ) package dried noodles, or 2 cups
2 cans cream of chicken soup (undiluted), Optional if want it creamy
2 tsp salt
1 tsp pepper
1/4 tsp turmeric
1 tbsp butter
Recipe
INSTANT POT:
Place chicken, veggies and seasonings into pot.
Add water or broth to max fill line or to top of chicken.
Seal lid and valve.
Set to �Manual" for either 10 minutes for boneless chicken breasts or 30 mins. for bone-in pieces or whole chicken. * If using frozen, add about 7 minutes more.
After time is up carefully release pressure.
Use tongs to take out chicken and remove meat from bone with 2 forks.
If adding noodles, set to saut� and cook another 6 minutes uncovered, or until the noodles are cooked.
Add the meat back into pot and serve.
CROCKPOT:
Place all in crockpot (except noodles).
Cook on LOW 6 hrs. or HIGH 3-4 hours.
Remove chicken and bay leaf from pot, let cool.
When cool enough, remove meat from bones and return to broth.
Add noodles and cook until noodles are done (about 1/2 hour on HIGH).
*Or cook noodles separately and add just before serving.
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