There is nothing more comforting than a bowl of chicken soup with noodles, and you can make in an Instant Pot with very little effort and just over an hour elapsed.  Our recipe here is for a 6 quart Instant Pot, but it will work in an 8 qt just as well, and you could make more there for larger groups if you wanted.

• 1 4 lb chicken, cut into serving pieces
• 2 cups water
• 2 tsp salt
• 1 leek, cut into 3-inch pieces, use the white part and a little green part.
• 2 carrots
• 2 stalks celery
• 1 bay leaf
• 1 tsp dried thyme
• 4 cups water
• 6 oz noodles (half a bag)
• Parsley

 

1. Put the cut up chicken pieces in the Instant Pot, and add 2 cups of water and the salt.
2. Close the pot and cook for 20 minutes using the Poultry setting or the manual setting.
3. Do a quick release and remove the meaty pieces and cut the meat off, and set aside.
4. Add all the bones back into the pot, add 4 more cups of water and the bay leaf and thyme
5. Add the leek, one stalk of celery and one large carrot, cut into pieces.
6. Cook for 45 minutes on manual high pressure.
7. Cut up the chicken meat to add to the soup later.
8. Meanwhile, cut up the other carrot and celery and sauté in butter over low heat until softened.

1. Quick release and remove the bones and cooked vegetables.
2. Strain the broth to remove debris and pour it back into the pot.
3. Bring the broth to a boil using the Sauté setting and add about 6 oz of dried noodles. Cook, loosely covered for 7 minutes.
4. Add the cut-up chicken and the sautéed vegetables and stir together.
5. Ladle into bowls and sprinkle a little parsley over each bowl.
6. Serve at once, with a little bread and butter on the side.

And there you have it. A delicious comfort food in little more than an hour.  You may have some chicken left, but toss it into any leftover soup and freeze it for another day. You can always add more stock when you serve it a second time.  We figure this makes at least 4 hearty servings. And since my mom always served bread and butter with soup, I do too!

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