When I tell you this one’s good, I mean this one’s goooooood. You can make it super easy and just dump and go. Or you can feel a little more chef fancy and smoke your meat ahead of time.
Ingredients
3 big chicken boobs OR 25oz canned chicken breast, drained into pot
3 carrots, peeled
3-4 celery stalks
6 garlic cloves
1 small yellow onion
2 quarts chicken stock
Juice of 1 lemon
Salt + pepper
1 tsp or more of:
Chile powder
Paprika
Oregano
Parsley
Rubbed sage
2 tbsp butter
12oz extra wide egg noodles
Directions
- Always season your chicken. Drizzle of olive oil, salt + pepper + whatever else you like on it (I like Traeger Fin and Feather rub). Smoke/grill at 350 degrees until internal temp reaches 165 degrees. Rest 15 minutes and chop.
- *OPTIONAL* slice and cook about 7 breakfast sausage links.
- Prepare your veggies. Thinly slice carrots and celery, cut at an angle if you want to be fancy. Chop the onion, cry a little. Mince the garlic.
- Set your Instant Pot to “saute” and add the butter, veggies, garlic and season with salt + pepper. Cook 4-5 minutes.
- Add chicken pieces, (drain and dump into pot if using canned), chicken stock, lemon juice and seasonings. Be generous with the seasoning. Also add sausage if adding to recipe.
- Pressure cook on high for 6 minutes. Quick release.
- Add your noods. Pressure cook on high for 5 minutes. Quick release.
- Serve with saltines or sliced baguette.
Tips
I get my canned chicken breast at Costco. They come in large 12.5oz cans and are the most convenient things to keep in the pantry. Think sandwiches, casseroles, dips.
I swear by sausage in my nood soup. It just adds an extra zing to it. Try it sometime, unless you’re a veggie. How’s tofu noodle soup?
Honestly, I never ever measure my seasoning. Just throw it in and when you think you’ve added enough, add a little more.
That’s all I got. Enjoy!
Ember + Pine 