Skip to content Skip to sidebar Skip to footer
Home / chicken / instant / jewish / recipe / soup

Instant Pot Jewish Chicken Soup Recipe

Post a Comment

How to Make Chicken Soup in an Instant Pot The Nosher
How to Make Chicken Soup in an Instant Pot The Nosher from www.myjewishlearning.com

Ingredients must use
    and
  • tags.
    Instructions must use
      and
    1. tags.

      Description

      This Instant Pot Jewish Chicken Soup captures the traditional flavors of a classic Jewish soup in a fraction of the time! This soup is filled with carrots, celery, onion, garlic, and plenty of tender, juicy chicken. It's perfect for a cold winter day, a comforting weeknight meal, or to take to a sick friend or family member!

      Prep Time

      15 minutes

      Cook Time

      25 minutes

      Ingredients

      • 1 tablespoon olive oil
      • 1 onion, diced
      • 2 celery stalks, diced
      • 2 carrots, diced
      • 3 cloves garlic, minced
      • 1 teaspoon salt
      • 1 teaspoon black pepper
      • 1/2 teaspoon dried thyme
      • 2 bay leaves
      • 6 cups chicken broth
      • 2 cups cooked, shredded chicken
      • 1/2 cup uncooked wide egg noodles
      • Chopped fresh parsley, for garnish

      Instructions

      1. Set the Instant Pot to the sauté setting. Once the display reads “Hot”, add the olive oil. Add the onion, celery, carrots, garlic, salt, pepper, thyme and bay leaves. Sauté for 5 minutes, stirring occasionally.
      2. Add the chicken broth and stir to combine. Close the lid, set the valve to sealing, and set the Instant Pot to manual, high pressure for 10 minutes.
      3. Once the cooking cycle is finished, allow the pressure to release naturally for 10 minutes before doing a quick release. Once the pressure is released, open the lid.
      4. Add the shredded chicken and egg noodles to the pot. Close the lid, set the valve to sealing and set the Instant Pot to manual, high pressure for 3 minutes.
      5. Once the cooking cycle is finished, allow the pressure to release naturally for 10 minutes before doing a quick release. Once the pressure is released, open the lid.
      6. Stir the soup, then taste and adjust the seasonings as needed. Serve warm, garnished with fresh parsley.

      Equipment

      • Instant Pot
      • Measuring cups and spoons
      • Cutting board
      • Knife
      • Wooden spoon

      Notes

      If you don't have an Instant Pot, you can make this soup in a large pot on the stove. Just simmer the soup for 30-45 minutes until the vegetables are tender and the chicken is cooked through.

      Nutrition: Per Serving

      Calories: 150, Fat: 5g, Carbs: 9g, Protein: 15g

      Recipe Tips

      • Make sure your vegetables are cut into small, even pieces so they cook evenly.
      • This soup is best served fresh, but it can be stored in an airtight container in the refrigerator for up to 3 days.
      • For a vegan version of this soup, omit the chicken and replace the chicken broth with vegetable broth.
      • If you're not a fan of egg noodles, you can substitute them with any type of small pasta.

Post a Comment for "Instant Pot Jewish Chicken Soup Recipe"