Instant pot herbal chicken noodle soup recipe
Simmer up this Classic Herbal Chicken Noodle Soup and add hearty vegetables full of vitamins and nutritional values like carrots, celery onions, and fresh herbs. Don’t forget the two secret ingredients, Turmeric and ginger that I have added here are high on their medicinal values and add extra flavor and zing to the dish. Check out the detailed video of how to make this soup!
Servings: 4 people
Calories: 90kcal
Ingredients
- 1 tbsp butter
- 1 tsp oil (canola or vegetable)
- 1/2 lb. chicken breast (approx. 2 chicken breasts)
- 1/2 cup onion, finely chopped
- 1 tsp turmeric powder
- 1 tbsp dried thyme
- 1/2 cup celery, diced
- 1/2 cup carrots, diced
- 1 inch ginger, peeled and slightly crushed for juices to come out
- 2 tbsp fresh parsley, finely chopped
- 8 cups chicken broth
- 2 cups Homestyle noodles, thick, extra wide, uncooked
- 1 tbsp Salt
- 1/2 tsp black pepper, freshly cruched
- 1 tsp fresh parsley, finely chopped for garnishing
Instructions
- Step1: Prep the Instant Pot/ Pressure Cooker for searing Chicken:Plug in the Instant Pot and remove the lid. Press “Sauté” key and wait till it says “Hot” on the screen, now add butter and oil to the steel pot and then immediately add chicken breast and let it sear. Turn the breasts over so the other side gets seared too. Sear the chicken breast until they are not pink anymore and are almost done and not completely done. Remove the breasts and let them rest. Step2: Add Vegetables:Now to the steel pot while it is still hot and is on “Sauté” mode, add onions and sauté, also add dried thyme and turmeric powder. Now add celery and carrots and sauté again. Deglaze the pot well. Finally add all the rest of the ingredients to the steel insert accept chicken like ginger root, chicken broth, and noodles. Combine everything well.Step3: Add Seared chicken:The chicken should have cooled down and rested a little, cut the breasts into cubes and add them to the pot.Step4: Setting the Instant Pot/ Pressure Cooker:Place the lid on the Instant Pot and lock it, switch the “Steam release handle” to Sealing/Close. Now press the “Pressure cook/Manual” function on the control panel. Adjust the time using the “+ or -” key and select 0 minutes of cooking time. The default pressure level is set to “High” so don’t change it. Once you select the time, wait till it says “ON” on the screen. Now the pressure will build and once the pressure builds, the timer will start counting down from 0. Since our cook time is only 0 minutes, the Instant Pot will automatically switch to “Keep Warm” after it has reached its pressure of) minutes. Now do the “Natural Pressure Release” (NPR) for 10 minutes, after 10 minutes do “Quick Pressure Release”. Once the pot has released the pressure and the safety pin has dropped, carefully open the lid.Step 5: Put Noodle Soup in Serving Bowls: Once you open the lid, ladle the soup into bowls. Discard the ginger root as and when you find it.Step 6: Garnish and Serve: Sprinkle with fresh parsley and add a dash of pepper. Serve hot. Enjoy!
Notes
• "0 minutes Pressure cooking time" is key to making perfectly cooked (al dente) noodles, don’t increase this time or the noodles will get mushy.
• Make sure to sear the chicken breast slightly underdone before adding it to the pot as it is going to cook again under pressure along with other ingredients. • Don’t forget to discard the ginger root as it is too chunky and overpowering to eat it in one bite. Optionally you can add 1 tablespoon of grated ginger root if you don’t find it overpowering. My family loves ginger root so I typically add grated ginger to the soup, which gives the soup an extra kick.
• Make sure to sear the chicken breast slightly underdone before adding it to the pot as it is going to cook again under pressure along with other ingredients. • Don’t forget to discard the ginger root as it is too chunky and overpowering to eat it in one bite. Optionally you can add 1 tablespoon of grated ginger root if you don’t find it overpowering. My family loves ginger root so I typically add grated ginger to the soup, which gives the soup an extra kick.