Quick, Delicious, Immunity-Boosting Chicken Noodle Soup

Sometimes, the more simple the recipe, the more delicious! Chicken noodle soup is a simple, easy crowd pleaser. Add your instant pot to the mix and dinner doesn’t get much easier than this soup. The delicious and nutritious combination does have immunity-boosting properties. My mom always gave me chicken soup or broth when I was sick, and isn’t mom always right? At least she thinks so! Ha! I got the base recipe for this soup from Skinnytaste, but I added a few seasonings to enhance the flavor. I love basil and oregano, and they give it just enough flavor without being overpowering. You can sub chicken breasts, but the fat is part of the immunity boost! Plus, thighs shred so dang easy. So let’s make it easy! This is one of those recipes that’s great to have on hand for lunches during the week. The kids love it, husband loves it, if we let the dog eat people food, she would love it too! Do yourself a flavor and make this soup. Keep it in the rotation all winter, and keep those colds away!

INGREDIENTS

• 1 pound chicken thighs (preferably boneless and skinless)

• 1-2 teaspoons kosher salt

• 1 teaspoon olive or avocado oil

• 1/2 cup diced onion

• 1/2 cup diced celery

• 1/2 cup peeled and sliced carrot

• 1 tsp each: basil, Italian seasoning, oregano

• 3 cloves garlic, minced

• 4 cups  chicken broth

• 2 bay leaves

• black pepper, to taste

• 1 cup (1 1/2 oz) egg noodles (sub 1 cup rice for gf or cauli rice for paleo)

• parsley, for garnish

INSTRUCTIONS IN THE INSTANT POT

1. Generously salt your chicken.

2. Sauté onions, celery, carrots and garlic in oil until soft and onion is translucent.

3. Add chicken, seasonings, broth, and bay leaves.

4. Cook on high pressure about 15 minutes. (If you double the recipe, which you should, 19 minutes.) Natural Release.

5. Shred chicken and discard bay leaves. 

6. Add noodles and cook 2 minutes on high.

7. Garnish with parsley (or like me- cilantro on EVERYTHING) and serve.