I have to admit, I didn’t get terribly creative with the soup challenge this month, but that’s one of the great things about soup. You can just keep doing variations on a theme. In this case, it was chicken noodle soup put together with what ingredients I had on hand, and cooked in the pressure cooker. I had never cooked pasta in the pressure cooker before, so that was an experiment.
This soup was the second way I used the shredded chicken meat I had in my freezer, which I mentioned last week. I usually put chunks of chicken meat in soup, and I wasn’t sure how I would like shredded meat. It worked well though. Also, I usually make chicken and vegetable soup or chicken and noodle soup, but this time I decided to include all three. It turned out great. As usual, I made the soup in my pressure cooker, but you can use a regular stove top method.
I’m looking forward to seeing your soup recipes on Wednesday!
Gluten-Free Chicken, Noodle & Vegetable Soup
- 4 c. chicken broth
- 2 c. water
- 2 c. cooked chicken, chopped or shredded
- 3 carrots
- 10 oz. frozen green beans (that’s an estimate, I just threw some in)
- 6 oz. gluten free linguini or spaghetti (that’s an estimate, I had part of a package)
- 1/2 medium onion, diced
- olive oil (I also add a little flaxseed oil)
- basil (or other seasoning)
- salt & pepper to taste
Pressure cooker: Place everything except the oil and seasoning in the pressure cooker. Peel or scrub the carrots, but leave them whole. Break the green beans if they are long. Break the linguini into thirds. Using high heat, bring the pot to high pressure and cook for 3 minutes. Quickly release the pressure by running cold water over the pot. Remove the carrots and slice them, then add them back to the pot. Stir in the oil and seasonings.
Stovetop: Heat the broth and water to a boil. Add the carrots, chopped, the onion, and green beans. Return to a boil and add the linguini, broken into thirds. Cook until the pasta is done and the vegetables are tender. Stir in the chicken, oil, and seasoning.