Blog Home

This cold/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 so much flavor. The cooked chicken is tender and juicy, practically falling off the bones.

You can also make this soup in a crock pot or on the stove top. In a crock pot it takes 8-10 hours on low, stove top simmer for 1 1/2 hours. Use the 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 the noodles separately and placed in 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!

After the holidays we all like to eat a little lighter. I had some green chilies in the freezer and decided to try a soup (if you do not have frozen green chilies, canned from the grocery store is fabulous as well). Cooking in the Instant Pot is so amazingly easy! This soup is light, flavorful and great on a cold day. Freezes great!