Spicy Chicken & Sausage Noodle Soup
Chicken Noodle Soup.
A classic. America’s comfort food.
The ultimate elixir whenever there’s a cold, fever or Covid. 👀
No matter if you’re sick, a friend is sick, or you just want a good bowl of soup, it’s always good to have a solid soup recipe in your arsenal.
These days, with the world in turmoil every.single.day (can’t wait for election season to be over), I’ve noticed that I’ve started to gravitate toward comfort food. The day that I made this recipe, I was waiting for a Hurricane that never came so it was chilly, grey, and rainy outside, the perfect opportunity to make soup in the dead of summer here in South Florida. Considering the fact that it doesn’t get cold, I’ll take what I can get.
I love this soup because it’s a classic, nestled with a few surprises that changes it from basic to bumpin’ (y’all still say that? I’ve been watching a lot of Moesha on Netflix lately so my vocabulary mbe ay a little dated as a product of my environment). The hidden surprise of sausage, a completely unnecessary ingredient to add to this dish, yet an ingredient I refuse to leave out at this point. Why not give Chicken Noodle Soup a little razzle-dazzle?
And speaking of razzle-dazzle, the addition of heat, guaranteed to open up your sinus and allow you to taste again if for even a moment, is always my favorite part of this dish because it elevates chicken noodle soup to a level that it probably should have always been.
Growing up, chicken noodle soup was always bland and boring. First it was Campbells, but of course the chicken in there was minuscule, so I spent a majority of the time hunting around for meat that was never in the can to begin with. And why did the instructions tell you to dilute with water? It’s already clinging on to the little flavor in the can and you want me to water it down?! Then a new Progresso soup came out. I vividly remember the marketing around the campaign and being legit excited because the soup on the can and in the commercials looked so good.
Tries a can.
Trash. (Sorry)
“At least the broth in Campbells had flavor.”
So, it’s safe to say, my experience with soup growing up wasn’t all that exciting. So I make my own.
I am very familiar with making this soup on the stove, or even the crockpot. It’s something that I have been doing for years and as someone who is very familiar with using my stove and oven, that’s where I feel more comfortable at. But this time I cooked this soup in my Instant Pot, something I am trying for the first time in this video.
I received the Instant Pot as a birthday gift from my boss and his wife, and I never realized what I was missing until I had it.
I definitely understand the appeal this machine brings, as cooking a dish like this sometimes takes hours to achieve the depth of flavor and tenderness of chicken, that this pot created in 20 minutes.
TWENTY MINUTES.
For busy families or someone who is looking to create a dish quickly, this is the tool for you. It was easy to maneuver once I got the hang of it and with just a few presses of a button, you’re on your way to an effortless dinner in no time. Definitely was impressed and I am excited to try other recipes when I am on a time pinch.
Ingredients
4 cloves of garlic - rough dice
2 Tbsp of butter
1/2 lb of chicken
1/2 lb of sausage of choice
48 oz of chicken broth
2 cups of wide egg noodles
5 stalks of celery - chopped
3 carrots - shaved & chopped
1 small yellow onion - chopped
2 tbsp of fresh dill
2 tbsp of fresh parsley
SEASONINGS:
Salt & Pepper to Taste
Herbs De Provence
Garlic Powder
Onion Powder
Cayenne Pepper
Crushed Red Pepper Flakes
INSTRUCTIONS:
Preheat oven to 425 degrees.
Line a baking sheet with foil, add sausage and bake for 10 - 15 minutes.
Set Instant Pot to Saute and add butter to begin melting.
Add chicken to Instant Pot and season generously. Saute for about 5 minutes.
Add garlic and onions to pot and saute for an additional 2 minutes.
Add carrots and celery to pot and fill with chicken broth (48 oz).
Set Instant Pot to Beef/Stew for 15 minutes.
In a separate pot, boil egg noodles according to package directions. (Noodles boiled separately so that they're not mushy for leftovers).
After Instant Pot finishes cooking, quick release pressure.
Stir in noodles, parsley and dill.
Serve warm with bread or crackers. Enjoy!