“CHICKEN” NOODLE SOUP

This soup will be the one you want to curl up with when you need some quick comfort food and it’s a great pick-me-up when you’re feeling a little under the weather.  So easy to make and it’s done in no time.  Loaded with noodles and everything good it will warm you from your head to your toes.

Instant Pot Method   (Stove Top instructions in recipe below)

Press the sauté button on the Instant Pot.  Once the pot is hot, sauté the onions in avocado oil until translucent.  Add celery and sauté for another 30 seconds.

Press the “cancel” button on the Instant Pot and add rest of the ingredients, stir well.   Place lid on Instant Pot and turn the valve to the sealing position. Pressure cook on high for 8 minutes and use the instant release button when done. Give soup a good stir.

You can serve this soup immediately.

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“CHICKEN” NOODLE SOUP

  • Author: Carla's No Place Like Home
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes (Instant Pot Method)
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: main/side
  • Method: Instant Pot/Stove Top
  • Cuisine: Canadian/American
  • Diet: Vegan

Description

This soup will be the one you want to curl up with when you need some quick comfort food and it’s a great pick-me-up when you’re feeling a little under the weather.  So easy to make and it’s done in no time.  Loaded with noodles and everything good it will warm you from your head to your toes.


Ingredients

Scale
  • 1 tablespoon avocado oil
  • 1 small yellow onion, finely chopped
  • 2 celery stalks, chopped
  • 1 large carrot, sliced
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 tablespoon fresh Italian parsley, finely chopped
  • 1200 gram box of jackfruit, chopped
  • 11 litre organic vegetable broth
  • 2 cups water
  • 1 organic vegetable bouillon cube
  • 1 cup noodles
  • 1 teaspoon salt
  • ¼ teaspoon pepper

Instructions

Instant Pot Method:

  1. Press the sauté button on the Instant Pot.
  2. Once the pot is hot, sauté the onions in avocado oil until translucent.
  3. Add celery and sauté for another 30 seconds.
  4. Press the “cancel” button on the Instant Pot and add rest of the ingredients, stir well.
  5. Place lid on Instant Pot and turn the valve to the sealing position.
  6. Pressure cook on high for 8 minutes and use the instant release button when done.
  7. Remove bay leaf and give soup a stir.
  8. You can serve this soup immediately.

Stove Top Method:

  1. In medium size pot, sauté onions in avocado oil until translucent.
  2. Add celery and sauté for another 30 minutes.
  3. Add rest of ingredients and bring to a boil.
  4. Stir well and lower temperature to simmer.  Keep the pot partially covered.
  5. Stir occasionally so noodles do not stick to bottom of pot.
  6. Soup will be ready when noodles are completely cooked.
  7. Serve immediately.

Notes

Tip:  If you want to make this soup oil free, sauté onion and celery in vegetable broth.

Keywords: healthy soup/ vegan/vegetarian/gluten-free soup, vegan chicken soup, hearty soup, soul warming soup, jackfruit recipe

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