This recipe holds many memories for me. My grandfather used to make it all the time and my dad still makes it. Many Sundays, I can remember coming home from church and counting down the minutes until the soup was ready. This is one of those recipes that brings so much comfort to me. It takes me back to times in my life that are so dear to my heart and brings old memories to life. The main ingredients are the same as what my grandfather and dad use, but I have tweaked some of the process to make it more time friendly. I started making this in the Instant pot, but it can be made with all of the same ingredients on the stove, just takes a bit more time. If you are making this on the stove, I would do all the same steps, but instead of cooking for 20 minutes in the Instant Pot, I would let it cook for 2 hours on low heat.
-Cut the celery stalks into thirds and the onions into quarters.
-Place chicken, carrots, celery, onions, tomatoes with juice, chicken broth, water (adjust the water if you are the 6 qt Instant Pot), chicken base, salt and pepper into the inner pot of the Instant Pot.
-Put the lid on and turn to close. Turn the valve on the top of the lid to seal.
-Press the soup option and adjust the timer to 25 minutes.
-While the soup cooks, I like to cook the soup noodles separately to have a little more control of how soft they are, plus that is how my dad and grandfather do it, so it wouldn’t feel right to cook the noodles in the broth.
-Peel the potatoes and cut them into bite size cubes. Place in a bowl and cover with water to keep until the broth is finished cooking.
-Once the timer goes off, do a quick release on the Instant Pot and open the lid when the pin drops.
-Drain the chicken broth and place the broth back into the inner pot.
-Add diced potatoes to the chicken broth and put the lid back on and turn to close. Turn the steam valve to seal.
-Choose the manual setting and adjust the timer to 3 minutes to cook the potatoes.
-Quick release once the timer goes off and open the lid once the pin drops.
-Cut the chicken and carrots that were cooked in the broth into bite size pieces and add to the broth.
-Spoon some noodles into a bowl and ladle the chicken soup over top for a delicious and heartwarming dish.
Ingredients
- 1 lb chicken breast
- 1 can whole tomatoes
- 64 oz chicken broth
- 1 tbsp chicken base
- 2 c baby carrots
- 5 stalks celery
- 1 medium onion
- 5 potatoes
- 1/2 tsp salt
- 1/2 tsp pepper
- 4 c water
Instructions
- Cut the celery stalks into thirds and the onions into quarters.
- Place chicken, carrots, celery, onions, tomatoes with juice, chicken broth, water (adjust the water if you are the 6 qt Instant Pot), chicken base, salt and pepper into the inner pot of the Instant Pot. Put the lid on and turn to close. Turn the valve on the top of the lid to seal.
- Press the soup option and adjust the timer to 25 minutes. While the soup cooks, I like to cook the soup noodles separately to have a little more control of how cooked they are, plus that is how my dad and grandfather do it, so it wouldn't feel right to cook the noodles in the broth.
- Peel the potatoes and cut them into bite size cubes. Place in a bowl and cover with water to keep until the broth is finished cooking.
- Once the timer goes off, do a quick release on the Instant Pot and open the lid when the pin drops.
- Drain the chicken broth and place the broth back into the inner pot.
- Add diced potatoes to the chicken broth and put the lid back on and turn to close. Turn the steam valve to seal.
- Choose the manual setting and adjust the timer to 3 minutes to cook the potatoes.
- Quick release once the timer goes off and open the lid once the pin drops.
- Cut the chicken and carrots that were cooked in the broth into bite size pieces and add to the broth.
- You can adjust the seasonings at this point if you would like more salt or pepper.
- Spoon some noodles into a bowl and ladle the chicken soup over top for a delicious and heartwarming dish.
