Rustic Chicken Noodle Soup

This chicken noodle soup was super easy and came together in less than 30 minutes.

Our girls both woke up with colds (and maybe multiple times last night) so I decided some nourishing chicken soup was on the docket for lunch. I’m so glad I did because not only was it super delicious, but it was quick and super nourishing. Full of delicious vegetables, chicken, and bone broth, I’m praying it works its magic and helps our girls get better asap! I totally didn’t mean to continue the pumpkin theme of the last month or so, but it was a great addition to the soup — plus another great option for Faye to be able to easily pick up!

Rustic Chicken Noodle Soup

1 hour - serves 6-8

2 tbs butter

1 tbs extra virgin olive oil

6 large carrots, sliced

4 medium sized onions diced

10-12 garlic cloves minced

1 tbs dried thyme

1/2 tbs dried sage

1/2 tbs dried rosemary

1.5 tsp salt

pepper to taste

8.5 cups chicken bone broth, regular broth is fine too (cook chicken bones with carrots & celery and a couple bay leaves for 3 hours in the Instant Pot for bone broth)

4-5 boneless, skinless chicken thighs

1 cup diced pumpkin or butternut squash

8 oz coconut milk

1 package dry lasagna noodles, broken up into pieces

  1. On the stove, melt butter and oil together. Add the onions and carrots and saute for 8-10 minutes. Add rosemary, sage, thyme, pepper, salt and minced garlic. Saute for another minute.

  2. Add chicken thighs, broth, and pumpkin to the pot. Bring to a boil and cook for 20-25 minutes until chicken is cooked through.

  3. Pull chicken out and shred with a fork, then return it to the pot. Add broken lasagna pieces and coconut milk and cook for an additional 10-12 minutes until noodles are cooked. Serve warm with fresh bread!

Instant Pot Instructions

  1. Set the instant pot to saute mode and add the butter and oil. Once butter is melted, add the onions, carrots, rosemary, sage, garlic, thyme, salt, and pepper to the pot. Saute for about 8-10 minutes.

  2. Add the chicken, broth, and pumpkin to the pot. Hit cancel and cook on high pressure for 10 minutes. Quick release the pot and pull the chicken out, shred it, and return to the pot.

  3. Hit cancel and click saute. Add the noodles and coconut milk to the pot, boiling for another 10 minutes until the noodles are cooked.

  4. Serve warm with fresh bread!

Soup, Recipes, Pumpkin, Photography, Instant PotCaroline Ellispumpkin recipe, fall pumpkin recipe, pumpkin, chicken, chicken soup, soup, soup recipe, rustic soup, rustic recipe, fall soup, dairy freeComment