Instant Pot Chicken Soup

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Nothing screams comfort like chicken soup. When I’m sick, cold, sad, or just feel like it’s a soup day…not just any soup will do, chicken soup is the key. I love this chicken soup recipe because it tastes like it’s been cooking all day, simmering away on the stove fill the house full of comfort smells. But in a more realistic world, having a soup that only takes an hour and half to cook with all the flavor of an entire day on the stove top, is the perfect weekday meal.

The greatest part of this chicken soup is that it contains no store bought broth, just the simple, wholesome broth naturally derived from chicken cooked in water. The flavor is simply amazing and will bring you all the nostalgia a good chicken soup will bring. It’s easy to make without compromising taste.

Ingredients:
1 tablespoon avocado oil
4 medium carrots, cut into 1/4 inch pieces
3 large stalks celery with their leaves, cut into 1/2-inch-thick slices
2 cloves garlic, minced
1 large yellow onion, cut into a large dice
salt and pepper
1 4-pound whole chicken
6 ounces extra-wide egg noodles (about 4 cups)
1 teaspoon dried dill
1 teaspoon turmeric
2 cups kale, cut into small pieces

 

Directions:
1. Turn a 6-quart Instant Pot® to the high sauté setting. Add the oil and once hot add the carrots, celery, garlic, onion, and salt and pepper to taste. Cook, stirring, until the vegetables are slightly softened, 3-4 minutes.
2. Generously salt and pepper the chicken. Add chicken, dill, turmeric, and 8 cups of water. Follow the manufacturer’s guide for locking the lid and preparing to cook. Set to pressure cook on high for 20 minutes.
3. After the pressure cook cycle is complete, follow the manufacturer’s guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam, unlock and remove the lid. Use a pair of tongs to remove the chicken from the pot and put into a large bowl and allow to cool for several minutes.
4. Once the chicken is cool enough to handle, take the meat from the chicken, shredding to bite size pieces. Add the chicken back to the Instant Pot along with the chopped kale.
Pour into bowls and enjoy!

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