Classic Comfort Food: Homemade Chicken Noodle Soup Recipe

As COVID runs rampant through my household, I feel completely helpless and powerless. Despite the fact that my family has done everything "right" (gotten vaccinated, worn masks, kept our circle as small as possible), we have still been hit with this terrible virus. Our 8 month old son has tested positive for COVID and now, it seems my husband has it as well. Even with the vaccine, his symptoms are terrible and I worry that it's only a matter of time before I get sick as well. Since there's nothing I can do, I have turned to food. And what else do you cook when your loved ones are sick but homemade chicken noodle soup? I've really taken the time to perfect my own recipe over the past few years and it's a staple meal in our household, even when everyone is well. My recipe is simple and straightforward, and most of all, easy.

Ingredients:

1C diced baby carrots
1C diced celery
1/2C diced onion
2-3 russet potatoes, quartered
Meat from 1 rotisserie chicken, shredded
48 oz chicken broth
1C egg noodles (cooked separately)

For Instant Pot:

Combine all ingredients in Instant Pot (except egg noodles). Set Instant Pot to manual pressure and set for 8 minutes. Manual release pressure when finished.

*Meanwhile, boil egg noodles on stovetop for 10 minutes. I add noodles to each bowl to avoid mushy noodles and because the noodles tend to absorb the chicken broth.

For Crock Pot/Slow Cooker:

Combine all ingredients (except egg noodles) and slow cook for 3-4 hours on high or 6-8 hours on low.

*Same instructions for the egg noodles.

Enjoy over the course of several days with saltine crackers. Soup always tastes better the second day to me! I may not be able to protect my family from COVID, but at least I can make sure we are well-fed.