Dad's Chicken Noodle (Noo Noo) Soup in an Instant Pot

Chicken soup is easy to make and it always makes you feel better. I'm not sure what it is. Maybe it's the love that we put into making the soup or what, but this soup just makes everything okay. For at least a couple minutes. Enjoy a simple and easy Instant Pot recipe. Set it and forget it. Then put it all together and take one deep sigh of relief. Then get back to work.


COOKING TOOLS 6 qt Instant Pot Large stock pot Small or medium sauce pot 1 cutting board Knife Plate for mise en place Strainer or Chinois Fat separator 1 large steel mixing bowl Tongs Cooking chopsticks

ESTIMATED COOKING TIME Total time: 1 hr

Active time: 45 hr Serves 4


INGREDIENTS 3 garlic cloves peeled 1 whole chicken 10-12 slices of ginger 3 scallions (Chopped into large pieces. Set aside a little small chopped scallions for garnish.) ½ onion chopped 1 tbsp of Chinese cooking wine (optional) 1 qt of chicken stock (enough to cover the chicken in the Instant Pot) Fish cake sliced (optional) 2-3 baby bok choy cut up in chunks Diamond Crystal Kosher Salt (If you use any other brand or kind of salt, do not use as generously as I do. This salt is magic.) Pepper Somen noodles (3-4 bundles) or your noodles of choice

DIRECTIONS Add garlic, chicken, 8-10 slices of ginger, scallions, rice wine and chicken stock to the Instant Pot. Add water to the pot to be sure the chicken is submerged. Careful not to go over the max line of the Instant Pot. Cover the Instant Pot. Close the vent and put on high pressure for 25-30 minutes depending on how fall-off-the-bone you would like your chicken. Once the Instant Pot is done, release the steam. Strain the soup into a bowl and put the chicken on a plate to cool down. Once the chicken has cooled down, pull the chicken from the bone. Break up into small pieces and chunks. Heat up your large pot. Once it is hot, add chopped onions, then more ginger. 2-3 minutes. Add your chicken soup. Let reduce until desired taste. Add fishcakes and let boil for 2-3 minutes. While your chicken soup is reducing, heat up a sauté pan. Add garlic. 1 minute. Add bok choy. Season with salt and pepper. Sauté for 3-5 minutes. Set aside. In a separate pot, cook your noodles in boiling water for 3 minutes, al dente. Strain and divide into all bowls. Add chicken, fishcake and veggies to each bowl. Pour chicken soup over each bowl. Garnish with chopped scallions and enjoy!

NOTES You don’t have to have the noodles. After strain your soup, add some cooked veggies and enjoy the soup! Add a soft boiled egg for extra yumminess.

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