Recipe adapted from Balancing Motherhood. Takes about 45 minutes – 1 hour from start to finish.
3-4 chicken breasts (about 1.5-2 lbs.)
Water to cover chicken in the Instant Pot
3 TBSP butter
3 carrots full size, chopped
4 celery stalks, chopped
1 small onion, chopped
2 cloves garlic, minced
2 inch knob of ginger, sliced
1 TBSP Italian seasoning
Salt and pepper to taste
64 oz. chicken broth
8 oz. wide noodles
1 bay leaf
Place chicken in Instant Pot and cover with water; place lid on Instant Pot and set to manual cook for 8 minutes. When 8 minutes is up, quick release. Remove chicken and shred or chop and set aside. Rinse Instant Pot.
Meanwhile, chop carrots, celery, onion, garlic and ginger.
After the chicken is cooked and removed from the Instant Pot, turn the pot to saute, and when the pot says HOT, add the butter. Once the butter melts, add the carrots, celery, and onion, and saute for 5 minutes.
After 5 minutes, add the garlic, ginger, Italian seasoning, and salt and pepper. Then add the broth, cooked chicken, egg noodles, and bay leaf. Set Instant Pot to manual for 4 minutes, and then quick release. Remove bay leaf and sliced ginger.
Serve over pasta with: shredded sharp cheddar cheese, chopped onions, and kidney beans
Heat a large heavy bottom soup pot over medium heat and add the olive oil. Add the onion and cook about 5 minutes or until it begins to caramelize around the edges. Use your hands to crumble the ground meat into the pot. Brown the meat, breaking up the meat as you go.
Once the meat is browned, drain fat, if necessary, and then add in the chili powder, smoked paprika, cocoa powder, cumin, allspice, cloves, salt, cayenne, cinnamon and garlic powder. Give it a good stir and let cook about a minute or two. Add the chicken broth, tomatoes, tomato paste, vinegar, Worcestershire sauce, bay leaves, and sugar.
Stir everything to combine. Simmer, covered for at least 3 hours or up to all day over low heat. The longer the better. Alternatively you can transfer the chili to a crockpot and cook on low all day.
Serve over pasta with cheese, onions, and kidney beans.
If you want this more like ramen, then use the 4 c. broth and up to 4 squares of ramen. If you want this more like a drunken noodle dish, use 4 c. broth and 6 squares of ramen.
Recipe adapted from Half Baked Harvest.
4 c. chicken broth
1 can (14 oz.) coconut milk
1/4 c. low sodium soy sauce
2 TBSP fish sauce
2 TBSP honey
1/3 c. creamy peanut butter
1/4 c. Thai red curry paste
3/4 lb. chicken breasts
1 inch fresh ginger, grated
1 clove garlic, minced
4-6 squares ramen noodles
juice of 1 lime
3 cups fresh baby spinach
2 red bell peppers, julienned
1/3 c. fresh basil or cilantro, roughly chopped, plus more for serving
In the bowl of the instant pot, combine the chicken broth, coconut milk, soy sauce, fish sauce, honey, peanut butter, and curry paste. Add the chicken, ginger, and garlic. Cover and cook on high pressure for 10 minutes.
Once done cooking, use the natural or quick release and release the steam.
Set the Instant pot to sauté. Shred the chicken, it should fall apart. Stir in the noodles, lime juice, spinach, red peppers, and basil and/or cilantro. Let sit 5 minutes or until the noodles are soft.
1/2 c. fresh cilantro, chopped, plus more for serving
Serve with: sliced avocado, lime wedges, cheese, chopped chipotles in adobo, sour cream, and tortilla chips
Set the instant pot to saute. Add the olive oil, onion, garlic, poblano peppers, paprika, cumin, and a pinch each of salt and pepper. Cook 5-10 minutes, until very fragrant. Turn the instant pot off. Add the chicken, then stir in the tomatoes and broth. Season with salt and pepper. Cover and cook on high pressure for 8 minutes.
Once done cooking, use the quick release and release the steam. Shred the chicken using two forks. Stir in the lime juice, and cilantro.
Ladle the soup into bowls. Top, as desired, with sliced avocado, lime wedges, cheese, chopped chipotles in adobo, sour cream, and tortilla chips.
This soup is to die for! It’s delicious served with smoke gouda grilled cheese (our favorite combination)! All four of us love this soup, and it’s great in the winter AND the summer, which is great because we have so much fresh basil in the summer.
2 TBSP olive oil
1 package of petite carrots, diced
1 onion, diced
5 cloves garlic, minced
3 (28 oz.) cans whole Roma tomatoes
1 (32 oz.) carton vegetable broth
1/2 cup chopped fresh basil, plus more for garnish
2 bay leaves
1 TBSP granulated sugar (may need to use more–all depends on how sweet your tomatoes are)
Salt and freshly ground black pepper, to taste
16 oz. refrigerated three cheese tortellini
3/4 cup heavy cream or half and half
Grated pecorino Romano cheese for serving
Heat a skillet over medium high heat; add the olive oil, and then add the carrots and onion and saute until soft; then add the garlic and continue cooking for 2 more minutes.
Meanwhile, in a blender, puree the tomatoes until smooth and add to your crockpot. When the carrots, onion, and garlic are soft add them to the blender and puree until smooth–you can add some of the tomato puree to help the blender along; then add to your crockpot. Add the vegetable broth through salt and pepper, and stir to combine. You’ll likely need to adjust the sugar, salt, and pepper after it finishes cooking.
Cook on LOW for 6-7 hours or HIGH for 3-4 hours. Remove lid and add tortellini and cook for 15 minutes or until tortellini are heated through. Then stir in the cream or half and half, taste and adjust seasoning.
Ladle soup in individual bowls and top with basil and and grated pecorino Romano cheese.
This Posole is so easy to make and so good. Ellie, the pickiest of pickiest eaters ate this dish and she proclaimed it delicious and 5 star worthy! Wow!! She did ask “what is that mushy vegetable?” I told her corn because she “tried” hominy a few days ago and said she didn’t like it, but she liked the “corn” in the Posole. So in our house we had chicken and corn soup. 😉
Prepared once again in October, 2018 and this soup was loved by all!
Recipe adapted from Cooking Light, April 2014
10 canned tomatillos or 1.5 lb. fresh dark green tomatillos (about 14 +/-)
1 bunch of cilantro
2 tsp. ground cumin
2 tsp. dried oregano
1 tsp. black pepper
1 TBSP olive oil
1 c. chopped onion
2 garlic cloves, chopped
3 chicken breast halves, cut up in bite size pieces
6-7 c. chicken broth
2 cans hominy, drained
Serve with roasted poblanos and cilantro, optional
If using fresh tomatillos, boil them until they turn color (dark green to army green) and soften; combine tomatillos through black pepper in food processor, and process until almost smooth.
Heat a soup pot oven over medium high heat. Add oil to pan; swirl to coat. Add onion and cook for 4 minutes; then add garlic and saute for 30 seconds.
Add the chicken and saute until the outside of the chicken is no longer pink.
Add the tomatillo mixture, broth, and hominy and bring to a boil. Reduce heat and simmer until chicken is cooked through.
Oh how we love this chili, and by we I mean all 4 of us! Even the pickiest, who generally won’t eat chili, ate this up (granted she just ate the big chunks of steak, but at least she ate it rather than turning her nose up)!
This is a true Crockpot chili, and I love that this dish actually cooks all day. Start it in the morning and 8-10 hours later, dinner is ready! Definitely can’t beat that for a busy weeknight delicious and hearty dinner.