I know it’s summer and soups are mainly for eating in the fall and winter, but….
We were so busy the other night and I didn’t have time to think about dinner. I guess my poor family doesn’t need to eat LOL.
I always keep chicken breasts individually frozen in the freezer as well as my homemade chicken broth. So, I came up with this quick recipe. I was actually craving a good soup and “grown up” grilled cheese (I’ll post about this one another time).
Here are some other staples I always have on hand:
So, these are all perfect for soup and grilled cheese! If I haven’t made bread myself, I also buy from a local bakery that doesn’t have sugar or fats in their bread. It’s delicious and makes a great grilled cheese! Plus, I am supporting a small business.
So, let’s get on to the recipe. This is made in my Instant-Pot but you can make it in your slow cooker or on the stove in a dutch oven is fine too. It took me three years to tell myself I needed the Instant-Pot and boy I can’t believe I waited this long. See my recipe here on Homemade Bone Broth or try my Ham and Bean Soup.
Homemade Chicken Amish Noodle Soup
4-6 Chicken Breasts
1-2 Whole Carrots
1 Celery Stalk
Himalayan Pink Salt
Heavy Cream (optional)
16 oz. bag of Mrs. Miller’s Old-Fashioned Medium Noodles (or any egg noodle will do)
1. Place 2 cups of broth in the Instant-Pot along with your chicken breasts. Season accordingly.
2. Use the meat setting and cook for 15 minutes and use the quick release option.
3. Remove chicken and let rest for a few minutes. Then, either shred it or chop it into small pieces.
4. Next, add about 6 cups of broth to the Instant-Pot.
5. Chop your veggies up and then add them to the pot.
6. Stir in your salt and pepper.
7. Add your noodles.
8. Turn the Instant-Pot to Manual setting and use the Natural Release setting for 2 minutes. Please Note: if you use the Quick Release, your soup will splatter and make a horrible mess everywhere. Trust Me LOL.
9. Once the pressure is released, open the lid and look at your pretty soup. Your carrots and celery will be tender and your noodles will be perfect!
10. If you want to make this extra creamy, add some heavy whipping cream!
Slow Cooker Option: Cook Chicken in a skillet, shred it and then place all of your ingredients in the crock pot. Cook on low for 8-10 hours.
Stove Top Option: Cook Chicken in a skillet, shred it and then place all of your ingredients in a stock pot or dutch oven. Let it simmer for a few hours. You can also boil the noodles according to the package and then add them last to the soup once everything else is cooked.
There you have it. Serve this with a grilled cheese sandwich and you will have supper on the table in less than 30 minutes. I mean, come one, what kid or husband doesn’t love Chicken Noodle Soup. They will think you slaved for hours LOL.
This is the Instant-Pot I have. I love the option to cook eggs and to can little jars. Oh, and you can make cheesecake!
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I’d love to know what you cook in your Instant-Pot or if you end up purchasing one, please tag me in stories on Instagram – @lhsimpleliving
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