Chicken noodle soup is nostalgic for so many reasons in adulthood. I always love a good bowl when I'm not feeling well. This recipe is amplified a little bit to help boost the immune system and give your body some extra nutrition to fight infections. The bone broth is also amazing for the gut lining, which is one of the things that I did to heal my stomach issues and food sensitivities several years ago. More about that here.
Anyways...It is delicious. It is very flexible for dietary needs. And most of all...it is loaded with nutrition.
2 large sweet onions
4 bulbs of garlic
2 lbs organic chicken tenderloins
2 large cartons of bone broth
1 bag of organic baby carrots
6 large celery stalks
1 can unsweetened coconut milk
4 bay leaves
Noodles of choice
salt and pepper.
Start by cutting the tops off of the garlic bulbs. wrap all of them together in foil, drizzle with olive oil and roast at 450 degrees for 45 minutes. This makes the garlic sweet and mild instead of spicy.
While the garlic is roasting. Get your electric pressure cooker and layer the chicken at the bottom. Sprinkle salt and pepper all over the chicken. Add the bag of carrots on top. Chop the celery and add it. Add one and half cartons of bone broth. Cut the ends off of the two onions and peal the skins off. Place the whole onions on the very top. Set the pressure on high for 30 minutes.
The garlic and soup will be done about the same time. So let the garlic cool a little bit and release the pressure from the pressure cooker.
Start getting the cloves out. I use a butter knife to insert into the cut off tops and they slide right out. For the bulbs that are still whole, You can squeeze the clove from the top and it will easily come out of the bottom of the bulb. Add them all to a blender.
Once the pressure is released, use a large spoon to get the whole onions and add them to the blender.Pour in an entire can of coconut milk. Blend on high until it is completely smooth.
Add the garlic, onion, and coconut puree back into the soup.
Gather the chicken out of the soup, put on a cutting board, and shred it all up. Return to the soup.
Fish out the bay leaves.
At this point you can add noodles if you would like. Turn the pressure cooker on the sauté setting and it will start to boil. If you add noodles, add the rest of the carton of the bone broth. It will need more liquid. Cook the noodles in the soup for the time established on the box. Serve up!
**If you are whole 30, chopped potatoes, squash or zucchini, would be a great add. I would still add them at this point with the sauté setting to keep them from turning to complete mush.
** If you are doing Keto, or low carb, adding cabbage instead of noodles are a great option
Salt and pepper until the flavor is what you like.
P.S. This makes a lot of soup. So I like to wait until it cools and put some in the freezer! It is also a great meal to make if you need to take something over to a new mom or grieving family. As you can make it and feed your family and take the rest to another family!
Let me know if you make it!