This Chicken Noodle Soup is flavored with Simply Organic Ginger & Turmeric & is exactly what you need to get you through the chilly winter weather ahead!
For the broth:
- 1 teaspoon Simply Organic Ground Ginger
- 1 teaspoon Simply Organic Ground Turmeric
- 1 teaspoon salt
- 2 onions, skin on, quartered
- 3 large carrots, unpeeled, chopped
- 3 stalks celery, chopped
- 2 garlic cloves, skin on
- 2 large bone-in, skin on chicken breasts
- 11/2 pounds chicken wings
- 1 bunch parsley stems
- 1 tablespoon Simply Organic Black Peppercorns
- 2 Simply Organic Bay Leaves
- Cold water, as needed
For the soup:
- 3 carrots, sliced
- 3 celery stalks, sliced
- 1 rainbow chard, leaves shredded and stems sliced
- 2 cups reserved shredded chicken
- 2 tablespoons chopped parsley
- Salt and pepper, to taste
- 1/2 box (8 ounces) cooked gemelli pasta, cooked (optional)
Preheat the oven to 450˚ F. Combine the Simply Organic Ground Ginger, Simply Organic Ground Turmeric and salt in a small bowl. Add onions, carrots, celery, garlic, chicken breast and chicken wings to a small roasting pan. Season the chicken and vegetables with the spice mixture and place in the oven to roast for about 1 hour, or until the vegetables and chicken are golden brown.
Once completely cooled, remove the cooked chicken breast from the bone and reserve the meat and bones separately. Add the reserved bones to the Instant Pot® or Electric Pressure Cooker followed by the chicken wings and vegetables. Add a little water to the hot roasting pan to deglaze the fond from the bottom and add that to the pressure cooker followed by the parsley stems, peppercorns and bay leaves.
Add cold water to the Instant Pot® or Electric Pressure Cooker, filling it to the max fill line. Place the lid on with the vent in the closed or sealing position. Set the Instant Pot® or Electric Pressure Cooker to manual high pressure for 60 minutes. When the cook time is through, let the pressure naturally release for 20 minutes before manually releasing the remaining pressure.
When able, remove lid and discard bones. Strain the broth through a fine mesh strainer into a large soup pot, pressing down on the solids to extract as much flavor as possible.
When ready to serve as soup, bring the broth to a simmer and add the carrots, celery and Swiss chard stems. Simmer until the vegetables are tender. Add the chicken and Swiss chard leaves and cook for about 5 minutes, or until the chard is tender. Season the soup with salt and pepper and garnish with parsley. Serve the soup with pasta, if desired.