Fresh vegetables, tender chunks of chicken, perfectly cooked noodles and a flavorful broth all come together to create this amazing bowl of comfort.
Course Soup
Cuisine American
Prep Time 20 minutesmins
Cook Time 30 minutesmins
Servings 10People
Author Alyssa McCord
Equipment
1 Pressure Cooker Optional
1 Cutting Board
1 Chefs Knife
1 Mixing Spoon
1 Stock Pot For cooking pasta or 2 if using pot to cook soup
1 Ladle
1 Digital scale Optional
Ingredients
2 TbsButterUnsalted
2 TbsOlive OilExtra Virgin
2clovesgarlicMinced
1EachOnionMedium, diced
1EachCarrotLarge, peeled and diced
2-3StalksCeleryDiced
1EachPotatoLarge, peeled and diced
2tspGarlic powder
2tspOnion powder
1tspCelery salt
1tspKosher salt
1tspGround black pepper
2tbsBetter than Boullion Chicken Base
3SprigsFresh thymeOr 1/2 tbs dried Italian seasoning
1SprigsFresh rosemaryOr 1/2 tbs dried Italian seasoning
1EachBay leafDried
10-12cupsWaterFiltered
2EachChicken breastsDiced
8ozrotini pastaCooked according to box
2tspParsleyDried or fresh, optional for color
Instructions
Heat the pan or instant pot. Add the 2 tbs of butter and 2 tbs of olive oil to the pan and allow the butter to melt.
Add the minced garlic, diced carrot, celery, onion and potato to the hot fat and sauté for 2-3 minutes or until the onion starts to become translucent.
Add the garlic powder, onion powder, celery salt, salt, pepper and chicken base. Stir to mix and allow to cook for 1-2 minutes more to release the oils in the spices.
Add the water to the pot. Be sure not to add water above the “max pc” line if using an instantPot. For instantPot place the lid on the instantPot and twist into place. Set the instantPot to high pressure for 5 minutes at pulse release.
Meanwhile cook the pasta in salted boiling water according to the box directions. Drain the pasta and set aside.
Trim and dice the chicken breast. Set aside.
After 10 minutes of pulse release, hit cancel and do a quick release. Once the pressure is released and the lid is unlocked, very carefully remove the lid, ensuring you don’t burn yourself on the steam.
Stir in the diced chicken and remove any herb stems and the bay leaf. Allow the chicken to cook for 4-5 minutes. Ensure the chicken is cooked by cutting open a chunk of chicken and making sure there is no pink.
Add the cooked pasta to the soup. Stir to combine and TASTE THE SOUP. Add garlic powder, onion powder, celery salt, salt or pepper to taste.
Stir in parsley if desired for a nice fresh color.
Serve hot with grilled cheese, saltine crackers, oyster crackers or fresh bread.
Notes
I prefer to use fresh herbs in this recipe. However, if you do not have fresh herbs, substitute 1 tbs of dried Italian Seasoning.