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Kathy's Chicken Noodle Soup (IP/Crockpot




Source of Recipe


Kathy Hernandez


List of Ingredients




8-9 cups chicken broth, or water up to max line
2 lbs chicken pieces including 1 breast, or 1 whole chicken
4 stalks celery, cut up
1 large onion, chopped, or 1 tbsp. dehydrated onion
1/2 tsp dried basil or gr. thyme
1 tsp poultry seasoning
1 tsp minced garlic
4 carrots, cubed
4 tbsp Worcestershire
1/2 can beer, Optional but GOOD
1 bay leaf
1/2 (16 oz. ) package dried noodles, or 2 cups
2 cans cream of chicken soup (undiluted), Optional if want it creamy
2 tsp salt
1 tsp pepper
1/4 tsp turmeric
1 tbsp butter


Recipe



INSTANT POT:

Place chicken, veggies and seasonings into pot.
Add water or broth to max fill line or to top of chicken.
Seal lid and valve.
Set to “Manual" for either 10 minutes for boneless chicken breasts or 30 mins. for bone-in pieces or whole chicken. * If using frozen, add about 7 minutes more.
After time is up carefully release pressure.
Use tongs to take out chicken and remove meat from bone with 2 forks.
If adding noodles, set to sauté and cook another 6 minutes uncovered, or until the noodles are cooked.
Add the meat back into pot and serve.


CROCKPOT:

Place all in crockpot (except noodles).
Cook on LOW 6 hrs. or HIGH 3-4 hours.
Remove chicken and bay leaf from pot, let cool.
When cool enough, remove meat from bones and return to broth.
Add noodles and cook until noodles are done (about 1/2 hour on HIGH).
*Or cook noodles separately and add just before serving.