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National Chicken Noodle Soup Day – (March 13)

Posted March 7, 2019 by Nancy Hernandez

I love making soup. My favorites to make are Vegetable Soup with Beef and Chicken, and Chicken Noodle.  If I’m being honest, my soup never turns out the same way twice.  It depends on what ingredients are in the cupboard, and what my mood is at the time.  Thankfully, it turns out pretty tasty most of the time.

The other night I decided to make Chicken Noodle Soup.  Partly because of this newsletter and partly because I wanted to share some with a friend.  It turned out delish.  At least that’s what Scott said, and he did make two trips back to the pot.

Aunt Nancy’s Chicken Noodle Soup

2 – Chicken Breast (I used two “Garlic Pepper” breast from Market Basket.)

2 – 32 oz boxes of Chicken Broth

2 – cups of water

1 – Medium onion (diced)

2 – Medium potatoes (cubed)

4 – Carrots (real carrots – not those fake baby carrots) Bite size pieces

3 – Stocks of celery (sliced)

6 – Baby portabella mushrooms(sliced)

1 Cup or 1/2 pkg of frozen peas

1 Cup of 1/2 pkg of frozen corn

1 Cup Orzo pasta (easily found at Dierberg’s)

1 Bayleaf

2 Cloves of garlic (whole)

1 tsp dried basil

2 tsp salt

1 tsp pepper

2 tsp Salt Sister’s Tuscan Farmhouse Blend Herbs (Available at the Chef’s Shoppe, but you can substitute any Mediterranean or Tuscan seasoning blend.)

I’m going to give you the cooking method I used then I’ll make some suggestions for alternate cooking methods. 

PRESSURE COOKER OR INSTAPOT

I used a pressure cooker.  I love my pressure cooker.  I don’t have an InstaPot, but I believe this is adaptable to use with your InstaPot.

  1. Put the two breasts in the pressure cooker with the water,  whole garlic cloves and bay leaf.  Bring up the pressure and cook for 30 minutes. 
  2. While that cooks prepare the vegetables.  The pieces should be no bigger than 1 inch pieces.  Use the size you prefer for your soups.  Keep the peas and the corn separate since they take less time to cook.
  3. When the timer goes off on the chicken bring the pressure down quickly.  Take out the chicken and put on a cutting board.  Remove the bayleaf and the garlic cloves, discard.
  4. Add all the vegetables except the peas and corn to the pressure cooker.  Add the salt, pepper, Mediterranean seasoning, and the basil.  Add one box of the chicken broth.  Put the lid back on the pressure cooker and cook for 15 minutes. 
  5. While that is cooking prepare the chicken breast.  I cut mine into chunks, some people like to spread their chicken.  
  6. When the timer goes off on the vegetables lower the pressure quickly, remove the lid and add in the chicken, peas, corn, and the other box of broth.
  7. Bring to a boil and add the orzo.  When it comes back to a boil lower the temp a bit and cook for 10 minutes.  Be sure to stir occasionally or it will stick.

Nice hot soup in about an hour.

SLOW COOKER (Eliminate the two cups of water)

  1. Chop the chicken breast into bite size cubes.  Put the chicken in the Slow Cooker.
  2. Add all the vegetables except the corn and peas.
  3. Add the salt, pepper, Tuscan/Mediterranean seasoning, bayleaf, garlic cloves, basil
  4. Turn your slow cooker to low and head off to work.

Finishing up:

  1. Turn the Slow Cooker to high – or transfer to a pot for the stove.
  2. Take out the bayleaf and the garlic cloves
  3. Add the peas, corn, and Orzo
  4. Cook till the Orzo is done – approximately 20 minutes after the temperature comes up on the slow cooker.  Times will vary depending on the slow cooker.

Note: For my soups I prefer not to mince the garlic and to remove it after it has had enough cooking time to flavor the dish.  You may prefer to mince the garlic and leave the garlic in the soup.

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