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Homemade Chicken Noodle Soup

 Hello Friends,

Happy Wholesome foods Wednesday! (I don't know if that's a thing yet... guess I just made it up if it's not 😆). I don't know if I can think of anything better than a hot cup of homemade soup on a cold rainy afternoon, sitting curled up in a cozy blanket all snuggled by the fire.😍 This recipe is my go to when I want a yummy warm cup of soup on a blustery, cold, wet day or when one of my kiddos is feeling under the weather. It is always an instant pick me up and soothes an upset tummy or an achy, tired body and satisfies my families appetites when they are getting hangry. 😋 To make this extra filling I like to add in a mix of shredded chicken and any ground elk or beef I have on hand (that has already been cooked) for a bit of extra protein. 

There is just something so satisfying about a steamy cup of homemade soup on a cold winter day that soothes my soul and warms me up quickly. My family is always so happy to gobble up any homemade soup I present them, but this is a classic and one of their ultimate faves :) Hope you enjoy it as much as we do! 

INGREDIENTS:

3 celery stalks chopped

3 medium size carrots chopped

1/2 of a sweet onion diced

1 tablespoon of coconut oil

1 or 2 32 ounces of organic chicken broth (I generally use 2 boxes for a larger batch of soup)

2 cups shredded chicken (cooked)

1/2 teaspoon each of: basil, oregano, onion salt, salt & pepper (or to your preferences)

1 bag of organic egg flour noodles (or 1  1/2 bags for a larger batch)

*Optional:

1 can of corn, drained

1 bell pepper chopped

1/2 tsp of garlic powder

2-3 slices of cooked, turkey bacon diced (to sprinkle on top or cook in the soup. We like to add it while the soup cooks for added flavor)


INSTRUCTIONS:

In your Instant Pot: 

-Add chopped carrots, celery and diced onion with a tablespoon of coconut oil and press the saute' button. Saute' for 3-5 minutes or until veggies soften. 

-Next add in shredded chicken (*also can add in shredded elk or shredded beef to make a heartier soup) and stir to combine

-Add in noodles and seasonings and stir well to mix ingredients. 

-Cover with organic chicken broth (may not cover the top of noodles and that's okay ;))

-Place lid on IP and set press manual for 5 minutes. Once timer goes off do a quick release, turn off heat and allow to cool for 10 minutes. Serve and sprinkle with a small amount of shredded cheese or a dollop of sour cream if preferred. 

*This soup pairs well with homemade rolls or store bought works great too :) 

ENJOY!  


What are your favorite meals on a cold Fall/Winter day? I'd love to hear them and your recipes, leave me a comment and tell me some of your faves! :) 

~K

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