The weather has finally turned cold here in Ohio. We’re seeing the leaves start to turn and early morning frost kiss the ground. Boots are making regular appearances now with jeans frequently tucked into them. My sister makes sure M gets a pair each year, and I must admit she does look pretty cute in them partnered with her jean jacket.But enough about cute fall wardrobes, let’s talk about food. Warm, classic, comfort food. Like chicken noodle soup.
I bounced around a few different ideas for what to make next here on SCL, but given the season I kept coming back to soup. Soups are one of those perfect sweater weather foods. Warm, hearty and comforting. Just what the mind and body needs as we transition to colder weather. The extra fluids are even a plus as I’m sure I’m not the only one with skin drying out.
This recipe is considered a classic in my family, and a favorite of my Dad’s. It’s a hearty spin on everyone’s favorite: chicken noodle. Dad’s not really sure the origin of the recipe, but he knows he’s been making it at home and the firehouse for decades. He likes to add peas when he’s cooking for the firehouse crew, but omits them at home since Mom’s not a fan of them. He also likes to serve them over mashed potatoes…
Unfortunately I haven’t been able to have them for almost a decade, since having to go gluten free. (It’s hard to find egg noodle I guess.) So I figured it was my turn to take a stab at the recipe. I’ve gotten use to having to tweak recipe so that it’s safe for me to eat. Based on Dad’s recipe the only real swap outs were the noodles and cream of celery. This turned out to be easier than I thought. Egg noodles are surprisingly easy to make and there isn’t much of difference using gluten free flour. I followed this recipe over at Frugal Farm Wife. As for the cream of celery I opted to replace with Pacific’s cream of chicken and add in chopped celery, which gives a nice crunch. And how about some shredded carrots and a little parsley too?
To make this recipe easier I opted to cook it in our Instant Pot rather than boiling the chicken and then the noodles on the stove they way Dad always did. Of course that is certainly an option if you don’t have an Instant Pot, but it certainly makes life a heck of a lot easier and it gets done quicker. I also have a suspicion that gluten free noodles just cook better in the Instant Pot, but I haven’t experimented enough to make that final decision. Future post perhaps?
The result was a delicious, hearty soup that paired great with some of Against the Grain’s baguettes. I hope this chicken noodle soups, whether it’s cooked gluten-free or not, will be a welcome addition to your family’s meal time rotation.
Instant Pot Hearty Chicken Noodle Soup
- Instant Pot
- 2 Chicken Breasts
- 32 oz Chicken Broth
- 32 oz Cream of Chicken (I used Pacific as its gluten free)
- 12-16 oz egg noodles, frozen store bought or homemade
- ½ stick unsalted butter, melted
- 1 tsp garlic powder
- ¼ tsp poultry seasoning
- 2 stalks celery, chopped
- 1 cup carrots, shredded
- ¼ cup fresh parsley
- Cook chicken breasts with broth, celery and melted butter in Instant Pot for 10 minutes manual + 10 minutes NPR.
- Remove chicken and add frozen noodles and cook 6 minutes. Do a controlled quick release* to prevent overflow.
- Add parsley, celery and carrots along with chicken, cover and sit for a few minutes.
Don’t have an Instant Pot? Grab one over at Amazon using the link below. (FYI, I earn a small commission with this affiliate link at no cost to you.)