Dairy Free Chicken Noodle Soup
Soup is one of the best easy meals you can make. You can make every part of the dish from scratch or take your own shortcuts.
Ingredients
- 2 white or yellow onions minced
- 5 - 6 carrots chopped
- 3 - 5 stalks celery chopped
- 3 5 cloves garlic minced
- 3 - 4 lb whole chicken fresh or frozen
- 2 quarts chicken broth
- 1 ½ tablespoons dried basil
- 3 tablespoons dried parsley
- ½ tablespoon dried rosemary
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Remove any giblets, ties, metal bits, etc. holding the legs together. Place chicken in the Instant Pot with 1-2 cups of water. Cook on high pressure for 25 minutes if fresh, 50 minutes if frozen.
- Allow pressure to release naturally for 10-15 minutes before releasing remaining pressure. Use a thermometer to check for 165°F on the chicken, especially if it was frozen.
- Allow the chicken to cool enough to pick the meat off. You can do this while the veggies cook.
- Add broth, seasonings, and veggies to the Instant Pot and cook for 6 minutes on high. Check for desired doneness.
- Stir the chicken into the soup and serve.
- Cook noodles or rice on the side as desired.
Notes
- Store leftover soup separate from noodles so they keep their texture.
- Save your chicken bones to make broth!
Nutrition
Calories: 303kcalCarbohydrates: 13gProtein: 24gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 88mgSodium: 1305mgPotassium: 602mgFiber: 3gSugar: 6gVitamin A: 8776IUVitamin C: 11mgCalcium: 101mgIron: 3mg
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