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Monday, January 9, 2017

InstantPot Chicken Broth for Chicken Noodle Soup

1 whole organic chicken (organic chicken will give you a much better flavor), cleaned and cut into 4-5 big sections
2 onions, peeled and quartered
4 stalks celery, wiped and chopped
2 carrots, washed, bottoms and tips cut off
1 TBSP salt

Turn InstantPot to Saute.  Put oil in pot and saute veggies up to a slight char.  Add chicken and fill up with water until just below Max line.  Cook 45 on the chicken meat setting.  Once cooked, sift through fine-meshed colander and add salt to hot/warm broth.  Pull apart chicken.  When dinner is needed, use wanted amount of chicken broth to cook egg noodles and add wanted amount of chicken.  Sprinkle with parsley and serve.

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