Recipes

Instant Pot Chicken Noodle & Kale Soup

Nothing feels better when you’re sick that a nice bowl of chicken noodle soup. But to be honest, I am pretty dang picky with mine! It is could outside, like under 50F and I have the worst throat right now, and no voice. RAWR. Ya girl needed some soup. Thankfully, being in the kitchen is genuinely calming for me, like in a therapeutic sort of way. So even though I stopped at the store for lemonade to make my homemade medicine ball (recipe here), I got randomly inspired to pick up the goods to make one of my favorite sick day soups.

Now, let me start by saying my Instant Pot (linked here) has changed my life. Like, y’all, it is a legitimate a game changer. I used to make soups here and there, but they just take so much time to develop flavor. Now it takes less than an hour (prep included) and tastes like you’ve been over a stove top literally all day.

Let us begin, shall we?

Instant Pot Chicken Noodle & Kale Soup

Ingredients:
– 2 tbsp evoo (extra virgin olive oil)
– 1 large leek, diced *or onion, I’ve been all about leeks lately
– 2 large carrots, or 4 small/medium carrots – peeled and chopped
– 2 stalks fennel, chopped and sprouts set aside for garnish *or celery, I just don’t really like celery
– 2 garlic cloves, minced
– salt and black pepper, a tsp each-ish
– 2 cups chopped organic kale
– tsp(ish) thyme, less if dry, more if fresh
– 1 small bunch fresh parsley, chopped *save a little for garnish
– 1 small bunch fresh oregano, or about 1 tsp of dried
– 1 qt organic free range chicken stock – if omitting chicken, use vegetable stock
– 3 boneless skinless chicken breasts, I cut them into tender size portions *but not necessary
– 4 cups filtered water
– 1 package of pappardelle pasta or egg noodles
New but not neccessary ingredient: Trader Joe’s vegan chicken-less seasoning salt.

Steps

  1. I always, always, always, pre-chop and prep all of my ingredients. So chop vegetables and herbs, measure out water, etc. This makes for a much smoother and more organized process of cooking.

  2. Turn Instant Pot onto Saute mode.
  3. Add EVOO, leeks, carrots, fennel and garlic and saute for roughly 3 minutes.


    It’s so colorful and pretty.

  4. After 3 minutes, season with salt and pepper, add thyme, parsley, oregano. Don’t forget to save a bit of parsley for garnish. Pour in the chicken broth, raw/uncooked chicken, and the 4 cups of water. Also, if using, add the TJ’s Vegan Chicken-Less Seasoning Salt at this time (I didnt measure,just a healthy few pinches).
  5. Give a light stir, and close the lid. Turn off Instant Pot, and switch to Soup mode (simply click the Soup button) and adjust the timer to 7 minutes.
  6. Once 7 minute expires, your Instant Pot will start beeping at you. This is a sign that it has completed it timer. Next, carefully (use a rag or hotpad) turn the knob for a quick release of pressure.

  7. Remove the chicken and move to separate bowl. Use two forks to shred. Yes, it is THAT easy and tender.
  8. Turn off Instant Pot once more, and turn Saute mode back on. Add uncooked noodles to the pot, gentle stir, and cook for 3 minutes before adding kale. Once kale is in, cook for addition 3 minutes – until noodles are cooked through.

  9. Add in your shredded chicken, taste for any additional seasonings, and serve!

I served mine with fresh parsley, fresh fennel and a dash of hot sauce. Hubby didn’t add any of those and still said it was incredible.

A few notes:

  • you do not need an Instant Pot to make this. You can do it all over the stovetop, you’re chicken will just take longer to cook through in the broth.
  • you can easily make this dish vegan by omitting chicken, and using vegetable broth.
  • bone in chicken also works, I just always worry I’ll miss a bone while shredding and get it stuck in my throat or stomach. Legit a personal fear, haha!
  • If you want to freeze this, separate out desired amount BEFORE adding noodles, then continue to make the rest as listed. Freezes super well, and comes together in snap from frozen.
  • This made roughly 6-8 servings, so we have plenty of leftovers.

Hope you enjoyed, be sure to comment here or tag @smashinglyashley_ and #smashingrecipes if you do! I’d LOVE to hear what you think!