Chicken Noodle Soup

Nothing warms your soul up like a great bowl of Chicken Noodle Soup! This recipe is my one and only now, kinda like my Best Ever Pantry Apple Crisp recipe. There is no need to keep looking for great recipes if you find the ultimate one, right???

My daughter requests this soup so often. It doesn’t matter if it’s the middle of summer or middle of winter. She is lucky, with the help of my instant pot, I can usually whip it together in about 30 minutes.

I usually always have precooked shredded chicken in the freezer which helps speed up the process, but if you don’t, cooking frozen or raw chicken breasts in the Instant Pot takes 15 minutes. Plus, cooking fresh will give you that rich homemade broth you can drain off or freezer for fresh broth later.

I would add in veggies while you are cooking chicken. If you are using precooked chicken, I would boil the celery and chicken in the broth until tender. This is where I would add in carrots also. Or, you can add in canned carrots at the very end if you don’t have raw carrots.

The addition of the dill and buffalo sauce are also a must. I encourage you to put it in even if you think you would don’t like. They pair well with the other ingredients.

Can’t wait to hear what you guys think of this amazing soup.

Ingredients:

Chicken, shredded
chicken bouillon cubes or base
celery, diced
carrots, diced
cornstarch, optional
Buffalo hot Sauce
Dill Weed
Frozen egg noodles

Fill a large pot with water and add in raw chicken breasts and diced celery, and carrots, and chicken. Bring to a boil until chicken is done or at least 165 degrees. I usually cook my chicken in Instant Pot for about 15 minutes.
Remove Chicken and shred. I usually use my kitchen handheld mixer to shred.
Add in bouillon cubes to taste
Add in hot sauce. Even if you don’t like hot stuff add in at least a Tablespoon or 2, it just gives the soup another layer of flavor. Slowly add in more if desired.
Add in Dill to taste. This herb really pairs well with all the ingredients in this dish, don’t leave it out.
Add in noodles until done.
Last, mix a little cornstarch and water in a small bowl to make a slurry. About a 1/8-1/4 cup cornstarch with just a splash of water (if you desire a thicker consistency to your soup.)
Slowly pour half the mixture into the soup and bring to a boil until it thickens. Keep adding slurry mixture until you get your desired thickness (for some you may want to omit this step if you like it thin as thin can be)