About
When you're feeling down, even the comforts of chicken noodle soup can seem like an impossible feat to reach. Let Feel Better Soup take the load off. By using a pressure cooker, Feel Better Soup speeds up the cooking time so you can go back to the couch with a steaming bowl of goodness. The noodles are tender, the chicken is savory, and a hint of turmeric adds a depth of flavor not usually found in the sickbed favorite. Time to get those sniffles out!
Ingredients
- 2 teaspoons olive or avocado oil
- 1 small or 1/2 large yellow onion, diced
- 2 cups carrots, diced
- 1 cup celery, diced
- 2 tablespoons fresh ginger, chopped
- 5 cloves garlic, minced
- 1 pound chicken breast tenderloins, boneless
- 6 cups low-sodium chicken broth
- 1 teaspoon turmeric powder
- salt, to taste
- black pepper, to taste
- 1/2 lemon, optional, juiced
- 18 ounces egg tagliatelle or fettuccine
- fresh herbs, optional, to taste, of your choice
Directions
Step 1 -Set a pressure cooker to the sauté setting and add the oil.
Step 2 -Add the onions, the carrots, and the celery and cook, while stirring, until fragrant, about 1-2 minutes.
Step 3 -Add the ginger and the garlic and cook, while stirring, until fragrant, about 1 minute.
Step 4 -Add the chicken, the broth, and the turmeric powder and lock the lid.
Step 5 -Set the pressure cooker to "manual" and set the timer for 15 minutes.
Step 6 -Once the timer is up, carefully release the quick release.
Step 7 -Taste the soup for seasoning and add the salt, the pepper, and the lemon juice, as needed.
Step 8 -Transfer the chicken from the pressure cooker.
Step 9 -Add the noodles and set the pressure cooker to sauté.
Step 10 -Boil the pasta until cooked, about 5-6 minutes.
Step 11 -Shred the chicken with two forks.
Step 12 -Return the chicken to the pressure cooker.
Step 13 -Taste again for seasoning, adding more of the salt and more of the pepper, as needed.
Step 14 -Serve sprinkled with the herbs.
