Instant Pot: Homemade Chicken Noodle Soup

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Have you jumped on the Instant Pot train?

I recently got an Instant Pot for Christmas and have been using it more and more as I find recipes.  I haven't posted any recipes for it because a lot of the dishes I made were good, but not outstanding enough to go on my blog.  Until today.  

I was under the weather recently with a really nasty cold and I was craving some chicken soup.  Not the canned stuff but some really hearty homemade soup.  To tell you the truth I didn't have the strength to stand around and make homemade soup so while I was vegetating on the couch I looked up some recipes to make soup in the Instant Pot.  Having the method down, which is really easy by the way, I chose the ingredients I liked best and tested it out.

Homemade Chicken Noodle Soup cures all that ails you!  Being the best soup when you are sick I still wanted to have one that tasted homemade.  Instead of just dumping the ingredients in the pot and turning it on (which you could do) I decided to sauté my chicken, onions, carrots, and celery just a few minutes to bring in some more flavor. This technique along with some choice spices and a boost of concentrated stock turned this soup from wow to pow!!  Plus it was done in under 45 min. start to finish.  

Now THIS is why you buy an Instant Pot!  Hot hearty soup bursting with comforting flavors and it's all homemade in under and hour!  You'll surely want more of this dish.

Enjoy!



Items you might like to make this soup:

• Instant Pot
• chicken stock concentrate
• wooden spoons
• chef's knife
• bowls

Instant Pot: Homemade Chicken Noodle Soup

1 Tbls butter
2 large boneless skinless chicken breasts chopped into 1-inch pieces
1 1/2 cups yellow onion, diced
1 cup celery, sliced - 3 stalks
1 cup carrots, diced - 3 carrots
6 cups low-sodium chicken broth
1 Tbls chicken broth concentrate - Better than Bullion - low sodium
8 ounces small shell pasta
1 1/2 teaspoons poultry seasoning
1/2 teaspoon freshly ground black pepper

Set the pressure cooker to the sauté setting on medium heat.

When it reaches temperature add the butter.  Once melted, add the chicken and cook until the outsides of the chicken chunks are mostly cooked, just a few minutes, stirring occasionally.

Add your onions, celery, and carrots, and continue to cook and stir for a few minutes.  Turn off the sauté setting by hitting cancel.  

Add the chicken broth, concentrate, pasta, seasoning and pepper. Stir to make sure all ingredients are submerged in the liquid.

Cover and lock the lid on the pressure cooker. Select the manual pressure cooking button and set the time to 10 minutes on high pressure. Perform a quick release to allow the steam to escape and stop the cooking.

Stir the contents, taste and adjust salt and pepper to taste.  Serve.

This post contains affiliate links to items you can purchase, in which I get a small amount of compensation for at no cost to you. I bring you items that I actually use that are of great quality that I can pass along suggestions to you

Slow Cooker Lighter King Ranch Chicken Soup

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I'm back with another soup recipe today!

Work has been a bear these past two weeks.  I'm working on an enormous 2 month project and yesterday was the deadline.  I don't have time to even get up from my desk, which causes me to sit for long periods of time, eating lunch in front of the computer and not doing much else other that pushing this project through to completion.

Needless to say I come home after long, long work hours and I am too tired to cook.  As you can see from my lack of posts I'm too tired to blog as well!  The only cooking I'm actually doing is on the weekends, and then I'm still tired so the cooking has to be easy.

Today's soup recipe is just that...easy.  This is a slow cooker soup recipe that is to die for! It may take one additional step to make a roux, and some chopping of veggies, but it's pretty easy to throw together.  

SLOW COOKER LIGHTER KING RANCH CHICKEN SOUP

I'm sure you've heard of King Ranch Chicken Casserole right?  Well I came across a recipe that is a riff off of that infamous casserole in soup form.  You know I love a good soup, and with this long winter that just won't let go, a hot hearty bowl of soup hits the spot.  I was also drawn to this soup because of the word..."lighter".   King Ranch Chicken Casserole is filled with cheese and cream of chicken soup.  Two items that load up the calories in a dish.  This soup is lighter on the cheese and there isn't a can of cream of anything in sight!

With just 4-6 hours on low or 2-3 hours on high this slow cooker soup is ready when you are.  We typically go for a drive or over to Barnes and Noble's book store to relax on  Sunday's so making this before we leave is a great idea, because dinner is ready when we get home.

I have to say, I think this soup is my new favorite soup!  Imagine a bowl of steaming hot and hearty soup that is filled with shredded chicken, peppers, tomatoes, and southwestern flavors that pack a huge punch! Man! I'm getting hungry right now.....

Enjoy!





Slow Cooker Lighter King Ranch Chicken Soup

serves 4

3 Tablespoons butter
1 1/2 cloves garlic (minced)
1/4 cup whole wheat flour
4 cups low-sodium chicken broth
3 teaspoons chili powder
1/2 Tablespoon cumin
1/2 Tablespoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper (to taste)
3 boneless skinless chicken breasts
1 (10 ounce) can diced tomatoes with green chiles
1 jalapeno pepper (minced and seeded)
1 red bell pepper (diced)
1 yellow onion (diced)
1 1/2 cups shredded cheddar cheese
Tortilla chips

In a saucepan over medium heat, melt the butter. Add in the garlic and stir for about 1 minute. Whisk in the flour (whisking continually for 1 minute so that it does not burn).

Slowly pour in the chicken broth, whisking as your pour it in, and stir for a few minutes until the sauce has thickened up.

Remove the saucepan from the heat, and stir in the seasonings (chili powder, cumin, garlic powder, salt, and black pepper). Set the sauce aside for a minute.

Place the chicken breasts in the bottom of the slow cooker. Top them with the diced tomatoes, jalapeño, bell peppers, and onion. Pour the sauce over the top.

Cover the slow cooker with the lid and cook on low for 4 to 6 hours (or high for 2-3 hours), making sure to not overcook the chicken.

Transfer the chicken to a cutting board and stir the cheese into the slow cooker.

Using 2 forks, shred the chicken and add it back into the slow cooker, stirring everything together. Let the slow cooker cook on low heat for 15 minutes, allowing the cheese to melt.

Serve topped with crushed tortilla chips if desired.

slightly adapted from Six Sister's Stuff

Homemade Minestrone Soup

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Happy weekend everyone!

I so enjoy my weekends lately.  It's a time for much needed relaxation after a grueling week at work.  We are seeing the first signs of spring here this weekend.  The weather is actually starting to warm up during the day and the sun is shining nice and bright.  But this is just a teaser of whats to come because they say there's rain in forecast again this week.

With all the cold weather and the rain I've been on a soup kick all winter.  I've made some of my old standards like Slow Cooker Chicken Enchilada Soup and Italian Chicken and Bean Soup and Cheesy Potato Soup and I've made some mouthwatering new ones.  So I going to bring you a couple of new soups to make before spring truly hits beginning with an Italian staple.

HOMEMADE MINESTRONE SOUP

This insanely easy dish will make your jaw drop.  It's that simple, and that GOOD!  The secret to a good soup is a good broth, and allowing the flavors to meld and develop a rich taste.  This soup is chock full of hearty vegetables and beans that are simmered in a chicken tomato broth and spiced just right with wonderful Italian herbs.  I also added a little kick to the soup by adding a pinch of red pepper flakes.  If you don't want the heat then you can certainly leave it out. 

What do I need to make this soup?  A good sturdy dutch oven such as this one is a must.  I just love mine and use it for so many soups and braised dishes.  A good knife like this one really makes chopping vegetables easy.  Wooden spoons such as these, make stirring a breeze.  To round this out some wonderful soup bowls such as these hold a nice portion of soup and are pretty too!

This soup cooks in about 1 hours which is ideal for weeknights and weekends.  We tend to cook them on Sundays after a day of running around.  They are perfect with a loaf of crusty bread and a nice salad.  This soup will is so tasty and filing it's sure to become a new favorite in your household.

Enjoy!

Homemade Minestrone Soup

serves 6


2 Tbsp. olive oil
1 small onion, diced
2 small carrots, diced
2 celery stalks, diced
1 small zucchini, diced
1 small yellow squash, diced
4 cloves garlic, minced
6-7 cups low-sodium chicken broth
2 tsp. dried oregano
2 tsp. dried thyme
1/2 tsp. black pepper
1/8 tsp. red pepper flakes
2 bay leaves
1 (28 oz) can diced tomatoes, with juices
1 (15 oz) can Cannellini beans, rinsed and drained
1 (15 oz) can Kidney beans, rinsed and drained
2 cups chopped fresh baby spinach
1 cup Ditalini pasta
salt and pepper

Heat oil in a large dutch oven over medium-high heat. Add the onion, carrots, and celery and cook for 7-8 minutes, stirring occasionally, until the onions are tender.  Add the zucchini, yellow squash, and garlic and cook for 2 minutes.  Add 1/2 cup of chicken broth to deglaze the pan, using a spoon to scrape up any brown bits on the bottom of the pan. 

Add the remaining chicken broth, oregano, thyme, black pepper, red pepper flakes, bay leaves, tomatoes, and drained beans. Turn the heat to high and bring to a boil, then reduce heat to medium-low, cover and simmer for at least 20-30 minutes.

Add the spinach and the pasta.  Cook for 10 minutes more until the pasta is al dente. Remove the bay leaves and season with additional salt and pepper as needed.

7 Up Biscuits (small batch)

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I was digging through my mom's special recipe box the other day and came across an interesting recipe for biscuits.

Who doesn't love biscuits?  I grew up on them so I grabbed the recipe card to see what these were all about.  The title was a little strange...

7 UP BISCUITS

What?  Biscuits that have 7 Up in them?  Now I've heard of using soda in baking but have never heard of 7 Up Biscuits, so I looked them up on the internet and they are e.v.e.r.y.w.h.e.r.e!  This recipe has most likely been around for a long time.  I know my mom's recipe card is probably from the 70's.

Now I'm a biscuit lover, so I was very skeptical about these biscuits, but intrigued at the same time. I decided we needed to have a good biscuit to go along with our Spicy Beef and Macaroni Tomato Soup.  There's nothing better with soup that a hot piece of bread and these biscuits were going to get a trial run.  

Boy, I have to tell you....these biscuits...these hot, tender, buttery biscuits are AMAZING!  Plus they only have 4 ingredients!  The sour cream makes them tender, but the 7 Up makes them slightly sweet and tangy.  Only 4 ingredients, (I know, repeating myself...) make these quick to pull together and easy to make.

Take is from me, a biscuit aficionado, you NEED this recipe in your life!

Enjoy!








7 Up Biscuits (small batch)

2 c Bisquick
1/2 c Sour Cream
1/2 c 7 up soda
1/4 c melted butter

Preheat oven to 450 degrees F.  Place the butter in a 9x9 inch square baking pan and place it in the oven to melt while the oven is coming to temperature.

In a large bowl, add Bisquick mix and sour cream.  Cut in sour cream using a pastry cutter.  Add the  7 up and stir, until just combined, to form a soft dough.

On a wooden board sprinkled with a little Bisquick, place dough on the board.  Pat dough out without kneading to about 1/2" thickness.  Using a biscuit cutter, cut dough into 9 pieces and place in the buttered pan.

Bake for 12 minutes or until golden brown.  Serve immediately.

Spicy Beef and Macaroni Tomato Soup

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I have been freezing all winter long...

We certainly are having very cold weather for living in Los Angeles.  I just can't seem to get warm enough.  I'm doing what everyone says which is to "layer, layer, layer" but I'm still cold.  So I'm filling our tummies with comfort food that warms the soul.  One of the ways to do that is make a great soup!  Nothing beats a pot of steaming soup on a cold winter night.

This year I think I make a hearty soup at least once a week, maybe twice!  To me it is one of the only dishes that warms me up on these cold winter days, and nights.  

SPICY BEEF AND MACARONI TOMATO SOUP

There are a lot of versions of a beef and macaroni soup out there to choose from.  My fresh twist on a classic recipe zips it up with a little spice to give you that little extra something.  Hearty and filing, this seriously comforting soup of beef, macaroni, and tomatoes will soothe your soul any day of the week!

This soup is easy to pull together and quick enough for a weeknight meal.  Dinner will be on the table in minutes and you'll be warming yourself up so thoroughly that you won't even mind the cold!

What do I need to make this soup?  A good Dutch oven such as this one, is the perfect vessel for this soup.  I just love my Hamburger Meat Chopper.  I think it is the best purchase in a long time.  I chops your hamburger meat into small pieces with little effort.  You will also need a good knife, (I use this one) wooden spoons, and a nice ladle.  Most of the ingredients are staples, but make sure to use a nice flavorful ground sirloin and a jar of marinara sauce that you enjoy.  

This soup will serve four people but you can easily double the recipe and serve a larger family or have leftovers that you can freeze in storage containers for a quick lunch along with a sandwich.  This will keep in the freezer for about 3 months.  Note: Due to the pasta soaking up some liquid you may need to add some chicken broth while re-heating.  

Serve this soup with some hot crusty bread, or homemade biscuits and you are all set!
I hope you enjoy this soup as much as we did and stay warm during the cold months.

Enjoy!





Spicy Beef and Macaroni Tomato Soup
serves 4

Ingredients:
1/2 lb ground sirloin
1/2 medium onion, diced
1 garlic clove, minced
1 tsp salt
1/2 tsp pepper
1/4 tsp red pepper flakes
1/2 tsp oregano
3 cups low sodium chicken broth
1/2 24 oz jar marinara sauce
1 14 oz can diced tomatoes, undrained
3 Tbls fresh basil, chopped
1 cup elbow macaroni

In a Dutch oven over medium heat, add the ground beef and onion and cook until the beef is no longer pink.  Add in garlic and cook for a minute more.  Add salt, pepper, pepper flakes, and oregano to the beef and stir to combine.

Add in the chicken broth, marinara sauce, and diced tomatoes.  Bring the soup to a boil and then reduce the heat to low.  Simmer and cook for 10 minutes.

Add  in the pasta, and cook covered, for 10 minutes or until the pasta is tender.

Spoon into bowls and garnish with the basil. 

This post contains affiliate links to items you can purchase, in which I get a small amount of compensation for at no cost to you. I bring you items that I actually use that are of great quality that I can pass along suggestions to you

Valentine's Day Dessert: Chocolat en Croute (Product Review)

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Today I wanted to share with you a product that I found that would make the most perfect dessert for Valentine's Day!

Trader Joe's  has a wonderful product that I found in the freezer section.  It's a Chocolat en Croute dessert that you can take home and bake in your own oven.   It's filled with the most decadent almond crème and chocolate and is enveloped in a heavenly braid and topped with slice almonds.  A quick bake in the oven produces a decadent dessert.

Oh man!  What's better than a hot gooey chocolate filled pastry straight from the oven?  Nothing!  And for Valentine's Day, chocolate is our go to treat and this dessert totally takes this special occasion over the top.  Everyone will be amazed with this dessert, and it is so easy to make!  

This is one great product find, and it's at Trader Joes.  The perfect way to impress your loved ones with a hot and fresh from the oven dessert!  Run to Trader Joe's today and get yourself a treat!  It's so worth it.

Enjoy!

Banana Walnut Pancakes

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It's the weekend and time for breakfast!

Let's make pancakes!  I have a craving for a nice homey breakfast and that would include sweet, fluffy pancakes.  But let's not make any old regular pancakes, let's make them special.

With over ripened bananas always hanging around they are a great ingredient that will make any pancake moist and delicious.  I also have some walnuts leftover from a Mediterranean snack board we had last night.  Those go perfectly with bananas and will lend the pancakes a little crunch.

These are easy to throw together.  You have your basic pancake recipe with a few add-ins to make that perfect breakfast dish!  Who doesn't love bananas and walnuts?  With a few pantry items you will have a scrumptious breakfast on the table in no time and one that the whole family will devour.

Light fluffy steaming hot pancakes laced with bananas and walnuts are doused in warm maple syrup.  What breakfast could be better than that.  Oh my these are good!  Make some this weekend and treat yourself and your family to a special breakfast...or dinner!

Enjoy!

Banana Walnut Pancakes

makes 4 pancakes

1/2 cup all-purpose flour 

1/4 cup white whole wheat flour
1 tsp each baking powder

1/2 tsp salt
¾ cup mashed overripe bananas (about 2)
¼ cup milk
¼ cup sugar
4 Tbsp. unsalted butter, melted
1 egg
½ tsp. vanilla extract
Sliced bananas
1/3 walnuts, toasted and chopped

Whisk together flour, baking powder, and salt in a large bowl. In a separate bowl, whisk together the mashed bananas, milk, sugar, butter, egg, and vanilla. Add wet mixture to dry mixture; stir just until combined.  Fold in walnuts.

Heat a nonstick skillet over medium-low; coat with nonstick spray or butter. Drop batter by 1/4 cup portions onto skillet and cook until bubbles appear and bottoms are brown, 2-3 minutes. Flip pancakes and cook until brown, 1 minute more. Serve pancakes with warm syrup and sliced bananas.  

Slow Cooker Adobo Chicken with Bok Choy

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How often do you use your slow cooker?  I tend to use mine once or twice a week.   I find myself using it for weeknight meals, putting the ingredients in the cooker in the morning and then letting that cook all day so dinner is ready when we come home.  That sometimes takes a little pre-preparation the night before so I don't spend all morning chopping the ingredients when I'm rushed to get to work.

I also find that I'm using it more and more on the weekends so that I free up some of my time to run around and not worry about "what to make for dinner"!  Soups such as this one and this one are great for the weekend.  

About a month ago I bought this great cookbook, Stock the Crock, by Phyllis Good.  She is the creator of the Fix-It and Forget-It series, which I'm sure you've heard of.  Well let me tell you, this book is amazing!  I did a quick read through it and marked so many recipes that I have to try it's unreal.   The one that really caught my eye was: 

ADOBO CHICKEN WITH BOK CHOY

This is not your average slow cooker meal.  You've seen thousands of recipes for typical Mexican dishes, copycat Asian dishes (ala Panda Express) and all the comfort food you can handle, but this Asian dish is different.  Chicken cooked in a tangy sweet sticky sauce low and slow and then shredded and mixed with the flavorful crunch of bok choy.  Deliscious! 

This dish is a flavor bomb for your taste buds!  It's really that good.  The sauce is popular in Filipino cooking and is basically vinegar, soy, sugar, and some aromatics.  You are gonna love this recipe.

It' soooo good I suggest you go out and make this over the weekend.  It cooks in the slow cooker on low for 4 1/2 to 5 hours.  You don't want to overcook the chicken so I suggest you don't make this during the week unless you are home to start the dish later in the day.  I made this on a Sunday afternoon while we had a little fun at the bookstore, and when we got home, dinner was ready.

Let me know how you liked this dish.  We thought it was a keeper!
Enjoy!






Slow Cooker Adobo Chicken with Bok Choy

source:  Stock the Crock
serves 4

1 red onion, thinly sliced
4 garlic cloves, minced
2/3 c apple cider vinegar
1/3 c low sodium soy sauce
1 Tbls brown sugar
1 bay leaf
1- 1 1/2 lb boneless skinless chicken breasts
2 tsp paprika
2 heads baby bok choy, cut into strips
cooked rice

Spray the inside of your slow cooker with cooking spray.  Places the onions, garlic, vinegar, soy sauce, brown sugar, and bay leaf in the slow cooker.  Place the chicken on top and sprinkle with paprika.

Cover.  Cook on low 4 1/2 to 5 hours.  Shred the chicken in the cooker.  Turn the cooker to high and add the bok choy.  Cover and cook 10 minutes.  Discard the bay leaf.  Serve over rice.