A gluten-free chicken soup recipe with both stove-top and Instant Pot (Pressure Cooker) instructions below.
The Instant Pot was my best-buy gadget of 2016 (own purchase) and is a 7-in-1 Multi-Functional Cooker, Pressure Cooker, Slow Cooker, Rice Cooker, Saute/Browning, Yoghurt Maker, Steamer and Warmer. It also has an automatic keep-warm function and replaces my slow cooker and rice cooker in the kitchen. Affiliate link included within this post – Ren
Happy New Year! Wishing you a great 2017.
This morning in the St Albans Mums facebook group (a hive of local information) we got chatting about quick, easy and family friendly meal inspiration – which we all need that especially at this time of the year when we’re throwing ourselves back into the flurry of school runs and after-school activities. I mentioned that my best-buy gadget of 2016 was the Instant Pot – which I purchased on impulse after seeing a really tasty Filipino chicken recipe on Instagram posted by Jean @whatggmate (What Great Grandma Ate) based on a Paleo Foodie Kitchen recipe. Both ‘instafeeds’ and blogs are super inspirational. So far, I’ve loved using the Instant Pot and I’m just about getting to grips with pressure cooking which saves so much time in the kitchen and best of all, produces really tasty meals (fall off the bone chicken, fall apart beef etc) and retains tons of nutrients in the cooking process. I’ve challenged myself to cook and blog at least one Instant Pot recipe a week and hope to start putting together some ‘how to’ posts to share soon too, along with my favourite tried and tested recipes.
So, just like Jean’s Great Grandma, my Great Grandma definitely would have eaten an abundance of chicken soup and as I’ve mentioned before I make at least one big pot of chicken soup each week (placing a whole chicken into the pot, adding vegetables and covering it all with stock it water) which gives me not only a gloriously nutritious chicken bone broth with vegetables, but also plenty of shredded chicken which forms the basis of lots of other meals. At the moment, I’m enjoying adding gluten-free rice noodles to my soups and I can have this one on the table in 25 minutes thanks to my Instant Pot on soup mode. The stove top version takes up to 2 hours to get similar results.
This is my first Instant Pot recipe, but I’ve also included the stove top instructions, too. For my Slow Cooker Chicken Soup click here.
I hope you get to try this recipe and if you own an Instant Pot and need recipe inspiration – leave me a comment below and I’ll try and come up with something to suit your table.
Thanks to Karen, Holly and Joanna for the inspiration to blog this recipe.
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Instant Pot Chicken Soup with Rice Noodles
Prep 10 minutes
Cook 30 minutes
Total 40 minutes
Servings 6
An easy to prepare family friendly chicken soup cooked in an Instant Pot Pressure Cooker. Stove top cooking method also included.
Ingredients
1 whole chicken approx 1.8 kg
4 carrots, peeled, halves
2 sticks celery
1 onion, peeled, quartered
4 litres approx. gluten free chicken stock (made up with hot water)
2 tablespoons Tamari gluten-free soy sauce
Freshly ground pepper
300g ready-cooked rice noodles
Fresh parsley, chopped
Instructions
Place the whole chicken into the instant pot – push down as far as it will go then wash your hands. Add the carrots, celery and onions to the pot, push them down around the chicken. Pour over the chicken stock (until the chicken is covered but to just below the maximum level in the Instant Pot). Add the soy sauce and a pinch of pepper.
Place the Instant Pot lid on, twist to lock, ensure pressure valve is set to sealing.
Press the SOUP function, decrease the time to 25 minutes and leave to cook.
At the end of the cooking time, turn pressure release valve to Quick Release pressure. Leave until the valve drops. Carefully open Instant Pot lid – watch out for any hot steam.
Have a large bowl standing by – carefully remove the whole chicken (it will be very soft so may start to fall apart). Leave until it’s cool enough to handle.
To cook the noodles in the stock, simply put them into the stock inside the Instant Pot. Set the pot to SAUTE and cook for two minutes.
In the meantime, pull the chicken away from the bones and add the chicken back into the pot without the bones. Discard the bones.
Serve the soup with some of the rice noodles in each bowl, some carrots and shredded chicken and sprinkled with a little fresh parsley.
To serve the soup later, hit the KEEP WARM function – you may wish to add the noodles closer to the serving time so that they don't over soften.
For the stove top version, add all the ingredients to a large stock pot. Bring to the boil and then turn down to a very low simmer (barely bubbling) for 1.5 to 2 hours. Skim off any foam that forms on the top. Add the rice noodles to the cooked soup and serve.
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Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. See my sidebar for more details. I purchased the Instant Pot of my own accord and am not an ambassador of the Instant Pot brand.
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