Saturday, January 20, 2018

Instant Pot Chicken Noodle Soup

This chicken noodle soup is an Instant Pot win!  I've made it three times now (two batches in one day).  Each time has been delicious!  And each time I've made it I've simplified the process of making it.  

In the past I've struggled making the perfect chicken noodle soup.  I hadn't gotten the broth perfected, so I would usually thicken it and make it a bit more creamy, adding half and half to it.  I've made homemade noodles many times too.  This broth is perfect...flavorful, not too watery and not too thick.

This instant pot version is quick, easy, only dirties one pot, a knife and a cutting board and makes the perfect broth.  All of my kids, even the pickiest ones love it, which is a huge win for me!  We'll be making it many more times in the future.

The first time I made it I sauteed the chicken before pressure cooking everything together, like the recipe instructed.  It was fine, but the chicken had a weird texture.  So, I decided to use rotisserie chicken instead and adding it after the veggies and noodles were pressure cooked.  So good!  I love the texture and taste of rotisserie chicken.  

I got the original recipe from Great Food Fast : Bob Warden's Ultimate Pressure Cooker Recipes, but I've changed it enough that I feel comfortable with posting the recipe here.  (I usually don't post recipes that you can find in a cookbook or on someone else's blog).

So, here you go.  The perfect chicken noodle soup, made in 30 minutes or so.  It's seriously so fast, and very little work!

Instant Pot Chicken Noodle Soup
Printable recipe
Serve with:  One Hour Rolls

  • 1 tablespoon salted butter
  • 2 tablespoons all-purpose flour
  • 1 small yellow onion, diced
  • 3 ribs celery, sliced
  • 3 large carrots, sliced
  • 1 teaspoon dried thyme
  • 5 or 6 ounces (or 2 big handfuls) dried egg pasta noodles (I like Country Pasta brand)
  • 6 cups chicken broth
  • 1 teaspoon chicken bouillon
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound cooked chicken (I love rotisserie chicken), cubed
  • 1 cup frozen sweet white corn kernels

  1. With the lid of the pressure cooker off, turn cooker to SAUTE and add the butter. Stir until melted. 
  2. Toss chopped vegetables with flour until lightly coated. Saute onion, carrots, and celery in butter for 1 minute. 
  3. Add thyme, chicken broth, chicken bouillon, noodles, salt and pepper. Stir until combined.
  4. Securely lock the pressure cooker's lid. Check the steam vent so it's locked. Push the MANUAL button and cook for 5 minutes on HIGH pressure.
  5. Perform a quick release to release the cooker's pressure.
  6. Stir in cooked chicken and corn kernels. Let the chicken and corn warm up in the soup for a minute. Make sure to unplug the pressure cooker so you don't overcook the noodles.

I have the Instant Pot DUO60 6 Qt 7-in-1, which is no longer available.  Just for reference, I bought mine in 2016 on a Black Friday sale on Amazon for $68.97.  

This 9-in-1 6 Qt looks amazing (has an egg cooker and yogurt making setting).  Or this simpler 6-in-1 6 Qt version has all the settings I normally use for a good price. 

(Affiliate links included, because let's face it, I buy almost everything from Amazon.)

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Friday, January 19, 2018

Week 421 Menu

Hi there friends!  

This week has been a good one.  It's been full of yummy food and sunshine!  This January has been so mild compared to last year when we had tons of snow days.  We've had sunny days and have got to spend time outside at the park, even if it's a little chilly.  So nice!  The only downside is there are so many sicknesses going around.  Hopefully the flu season chills out a bit and goes away.  

Anyway...I'm loving menu planning from Friday to Friday.  It's a nice change from my usual Monday to Monday planning that I've done since I starting blogging in 2007.  

Without more blabbing onto my menu for the week.  (More about the yumminess on the above pictures on Instagram.)

Here's the plan for this week:

Saturday:  roast chicken, instant pot steamed potatoes, gravy, etc.

Sunday:  omelets, hashbrowns, fruit

Monday:  grilled steaks with this marinade, roasted veggies, big green salad

Tuesday:  chicken bacon sheet plan dinner

Wednesday:  breakfast burritos

Thursday:  spaghetti (noodles for the family, spaghetti squash for me -- yum!)

What about you?  What's on your menu this week?  Feel free to share.  I love it when you do.

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Friday, January 12, 2018

Week 420 Menu: what we ate this week and my next menu plan

Hi everyone!  January is going great!  The kids are back in school and we're kind of back in a groove. Here are some highlights of my week:

1.  We survived our first week of having the 2:30 to 5:30 block schedule at church.  It was dark at around 4:00.  Kind of weird, but it was ok.  I've never gone to church that late in my life, but we have four wards (congregations) that share our building, so that's what we get to do.  #wecandohardthings

2.  I feel like I've finally recovered from my cold/flu and my lovely hernia surgery that I had done right before Christmas.  I'm tackling my house and "spring" cleaning.  How do we accumulate so much stuff?  I posted a little on instagram about one of the scariest parts of my house. 

3.  I went to the temple on Tuesday while my youngest was at preschool.  I posted a bit about it.  It's my favorite place to go when I feel frazzled, over-stimulated or stressed (which is very often as a mom of 4 kiddos). 

AND, President Thomas S. Monson passed away last week. He has been the president of our church and prophet of God for the last several years and has been in the church leadership for my whole life.  I have loved reviewing some of his talks and quotes.  I will miss him, but am so grateful for his life and for the knowledge that we'll always have a living prophet on the earth.  Here are a few of my favorite quotes from him:

Menu time....

I didn't plan my menu at the beginning of this week because my husband was out of town for a few days, so we took it easy.  And, I should say that I appreciate how not-picky my husband is, especially recently.  Lately, especially during Christmas break, he was totally fine with having oatmeal (his choice) for dinner after having a late breakfast, and leftovers for lunch. Makes my life easier.  :)

So, here's an extra long menu for you, including what we ate this week and my plan for this next week.  I'm going to hit up Winco today and Costco maybe on Monday and then we'll be set.  

Here goes:

Monday:  the kids had waffles and I had a veggie egg scramble (because I'm not so good at making omelets)

Tuesday:  we had breakfast burritos.  I had a sweet potato version that I'm going to post about soon, because it's SO good. 

Wednesday:  Papa John's pizza and I made myself a kale salad to go along with it

Thursday:  taco soup - I started it in the crockpot at 3:00, but it wasn't cooked as much as I wanted it, so I popped it into the instant pot (in my garage...see my instagram post to explain why) for 10 minutes and it was perfect.
Friday (TODAY!):  BBQ chicken tinfoil dinners (I still grill during the winter, especially when my deck isn't covered in snow.  I'm appreciating the fact that our snow is all melted.)

Sunday:  crockpot roast chicken, instant pot steamed potatoes, gravy, salad, etc.

Monday:  chicken noodle soup in the instant pot (we loved it last week)

Wednesday:  pizza

Thursday:  breakfast for dinner

All righty...How about you?  What are you making this week?  Feel free to share.  I love it when you do.

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Monday, December 11, 2017

Week 419 Menu

Hi everyone!  Happy Monday.  The next two weeks are getting busier and busier.  Menu planning is a must, because my family likes to eat and we have family coming to town. :)

So, here goes:

Wednesday:  teriyaki cedar-planked grilled salmon, orzo/rice/quinoa, veggies

Thursday: taco soup

Friday:  easy night

Sunday:  Swedish meatballs, potatoes and IKEA gravy

These are all tried and true family favorite recipes, so this week should be easy (maybe).  What about you?  What's on your menu this week?  Feel free to share.  I love it when you do.  

And a big thanks to Julia and Beth for sharing last week.  You're my favorites.  :)

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Monday, December 4, 2017

Week 418 Menu

#LIGHTtheWORLD is becoming one of my favorite things about December.  
Hi everyone!  Wow, my menu postings are kind of far and few between these days.  I really did make dinner the last month.  We hosted my brother-in-laws family for Thanksgiving and my sister-in-law and I whipped up a tasty feast.  

I think my favorite part of Thanksgiving was that I turned the roll making over to my 13 year old daughter.  She's been making our favorite whole wheat bread for two and a half years now.  She whips out 10 - 15 loaves every Saturday for our friends that are hooked on her bread too.  I handed her the Cloud Light Crescent Roll recipe that we love and she and her cousin made them perfectly!  

Last week I planned my menu and stuck to it every day.  I just didn't get around to posting it here.  ;)  I'm always amazed at how much smoother my week goes if I realistically meal plan.  There's definitely a difference between planning meals and planning realistic meals.  Sometimes I forget that. we go:

Monday:  Greek marinated grilled chicken in warm rosemary flatbread, with tzatziki sauce and grilled veggies

Tuesday:  crunchy tacos

Wednesday: southwestern cobb salad

Thursday:  potato bar

Friday:  leftovers

Saturday:  easy night

Sunday:  bistro chicken, garlic mashed potatoes, big green salad

All righty...that's what's on my menu.  What about you?  What are you making this week?  Feel free to share.  I love it when you do.

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