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Instant Pot Traditional Chicken Noodle Soup

    I was a real skeptic when it came to the instant pot in general, but especially for cooking traditional recipes such as chicken soup. I was sure it would never be as good as the slow cooked golden broth that my grandmother would make. Our attempts to emulate her perfection have resulted in many animated discussions, friendly competitions, comparisons, criticisms, and praise for our pots of liquid gold. Makes: 8 Directions Step ONE Place all veggies, chicken, salt and pepper in the liner of the instant pot, fill with water to the MAX fill line. Step TWO Place the liner in the instant pot, close the lid, turn the valve to SEALING. Step THREE Place on PRESSURE COOK for 27 minutes. It will take a while for the pot to come to pressure then once the pot is pressurized the counter will start counting down. Step FOUR When the timer is done, NATURAL release for 5 minutes. Then QUICK release until all the pressure has released. Step FIVE Strain the soup and save the carrots, parsnips and chicken if you like to cut them up for serving the soup or for eating. Step SIX Strain the soup and save the carrots, parsnips and chicken if you like to cut them up for serving the soup or for eating. Step SEVEN Taste the soup and add more salt and white pepper if desired. Step EIGHT You can freeze the soup in batches with the carrots, parsnips and chicken pieces right in the soup. Step NINE When ready to serve, boil up some noodles for each bowl. Ingredients • 8 quart Instant Pot (if you have 6 quart, you will just have less soup) • 2 whole chicken legs (thigh and drumstick attached), skin on but trimmed of excess fat • 1 1/2 lbs whole chicken wings (not split) • 1 cooking onion, peeled and chopped • 1 leek, white and green part only, cut in half in the length and cleaned • 3 medium size carrots, peeled and chopped • 2 medium size parsnips, peeled and chopped • 1/2 bunch parsley, cleaned • 1 small bunch dill, cleaned • 2 stalks of celery or the interior heart of the celery with leaves, chopped • Neck of a butternut squash or about a 3” piece or less than 1 cup, chopped • 1 zucchini, chopped • 1 tbsp kosher salt (less if you are using kosher chicken) • About 20 peppercorns or white peppercorns • Water • Kosher salt and ground white pepper • Noodles for serving (I use flat egg noodles) CAROLYN COHEN BA, BScOT Founder/Chef/Recipe Developer DELICIOUSDISH Cooking School specializes in Whole Food Home Cooking, Meal Planning, Recipe Developing and Healthy Eating. #CookAtHome D: 416.200.3522 E:

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