Cook: Instant Pot Turmeric Chicken Noodle Soup

Flu season is still among us and the Coronavirus chaos is not making anything better. While it’s not medically proven to cure sickness, I believe a hot soup can help get you back up on your feet. And I don’t mean the kind that comes in a can. My choice of hot soup to cure the cold or flu is pho but since that takes a day and a half to properly make, I wanted to give you guys a quick and easy recipe to make even if you’re feeling under the weather. I actually came down with something this week and Elliott made this Instant Pot version of chicken noodle soup to speed up my recovery. I think it worked!

A few tips… we love adding Turmeric to chicken soups. It’s a bright yellow-orange spice that’s related to ginger with numerous health benefits. One of them, according to WebMD, is that it can help fight off viral infections aka the flu because it contains curcumin. Second tip is, if you’re not planning to eat everything at once, I would recommend cooking the noodles separate and leaving them separate after so that they don’t soak up all the broth when you put it in the refrigerator overnight.

Serves: 4-6

Ingredients:

  • 2 packages chicken (about 2 lbs) - 1 pack of chicken breasts and 1 pack of thighs (skin and bones on)

  • 3 tbsp of butter, olive oil or ghee

  • 2-3 carrots (chopped)

  • 2-3 celery ribs (chopped)

  • 1 yellow onion (diced)

  • 1 tbsp dried oregano

  • 1 tbsp dried basil

  • 1 tsp turmeric

  • 4 cups chicken bone broth (without additional salt)

  • 4 cups water

  • Salt and pepper to taste

  • 2 cups of dried egg noodles

  • Lemon wedges and parsley (optional as garnish)

Directions:

  • Prep your chicken by rinsing and patting it dry. Season it with salt and pepper. Don’t cut it yet, we’ll do that after it cooks.

  • Melt butter/ghee or heat up your olive oil in the Instant Pot using the saute function.

  • Add the carrots, onion, and celery and cook until soft (about 5-6 minutes).

  • Add in chicken broth and all the seasonings.

  • Add your chicken and water so that everything is covered.

  • Turn your Instant Pot on the “SOUP” setting for 7 minutes. You’ll do a natural release which takes about 10 minutes and then go ahead and release the knob after the10 minutes is up to fully release all the steam.

  • Pull the chicken out and remove the skin and cut into bite sized chunks. Set the Instant Pot on “SAUTE” and add your noodles** once the soup is boiling. Cook until soft.

  • Season for the last time with more salt and pepper if necessary. Garnish with fresh parsley and a lemon wedge.

  • **If you’re not using all the soup at once, boil your noodles separately and then add them into individual serving bowls once you’re ready to plate.

The Turmeric adds a rich, golden color to your soup.

The Turmeric adds a rich, golden color to your soup.

There are tons of benefits from using Turmeric in your cooking to drinking Turmeric teas or lattes. You should store it in a glass container rather than a plastic sack so it doesn’t eat away at your bag.

There are tons of benefits from using Turmeric in your cooking to drinking Turmeric teas or lattes. You should store it in a glass container rather than a plastic sack so it doesn’t eat away at your bag.

American Food, SoupKelsey Kiyotachicken noodle soup, chickenComment