Soup is one of my favorites in the fall and winter months. Nothing beats a bowl of warm, homemade soup. My family loves eating soup, especially my daughter. She is just like my grandfather in that he would eat soup any time of the year. I usually only make it during the cooler months, so my daughter was very excited when I announced I was making it for dinner. I make many different soups. This time decided to get soup season started with good old-fashioned chicken noodle. I also usually make soup on the stove-top in a large pot, but I decided to go for simple and use my instant pot.
This chicken noodle soup is gluten and soy-free. What I love about this soup, is how thick and hearty it is. I think the thicker texture comes not only from using my instant pot but also from the noodles. I was not able to find gluten-free egg noodles, which are the common noodle for chicken soup, so for this recipe, I use gluten-free brown rice spiral noodles. My family also loves mushrooms, so I add those to this recipe. I think these also add to the richness of the recipe. I encourage you to try out different vegetable combinations and see what your family likes most.
This Chicken Noodle Soup is very simple. The key is using the instant pot. If your chicken is pre-cooked, you can cook this soup in just 5 minutes. If you use uncooked, thawed chicken, it only takes 20 minutes. Another way I make this recipe simple is to sometimes buy pre-cut vegetables. Some grocery stores sell a mix of carrots, onions, and celery already chopped. This way you can just dump it all in and not worry about all the fuss of cutting the vegetables yourself. It’s really about whatever your time and budget allow. Either way, this hearty soup will be ready to satisfy your family for dinner any night of the week.
I hope you and your family enjoy this recipe. It is sure to warm you, heart and soul.
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My hope is you will come to enjoy cooking. Here are some of my favorite tools that will make your time in the kitchen more fun (paid Amazon links).