This flu season has been brutal! Lots of runny noses and coughing at my house, so I decided to make a healing, feel-better, soup. My Instant Pot is one of my new favorite kitchen tools. Not only does is cook quick, but it infuses soo much flavor. The cooked chicken is so tender and juicy, practically falling off the bones.
You can of course make this soup in a crock pot or on the stove top as well. In a crock pot it takes 8-10 hours on low, stove top simmer for 1 1/2 hours. Same directions....
For my soup today I am using Perfect Chicken Soup Mix (Perfect Poultry). It is hand blended with just the right balance of freshly ground marjoram, thyme, oregano, sage and rosemary. One of my favorite Salt-Free blends.
You can literally use any combination of veggies that you wish. I used a traditional blend of carrots, celery, onion and peas. I made noodles on the side and added to my bowl before the soup itself. I find that if you add the noodles as part of the soup, the soup gets gummy and the noodles mushy.
I think you will love this soup!
Wine & Spice Makes Everything Nice!