Chicken Ginger Noodle Soup - joe-possum/recipes GitHub Wiki
Ingredients
Meat
- 2 pounds boneless skinless chicken breast, cut into 1-inch cubes
- 2 teaspoons pepper
- 1/2 teaspoon salt
Soup Base
- 2 medium carrots, sliced
- 2 cans (8 ounces each) sliced water chestnuts, drained
- 3 to 4 tablespoons minced fresh ginger
- 2 tablespoons minced fresh parsley
- 2 teaspoons chili powder
- 4 cups chicken stock
- 1 can (11.8 ounces) coconut water
- 3 tablespoons lemon juice
Late additions
- 1 cup frozen corn (about 5 ounces), thawed
- 1 cup frozen peas (about 4 ounces), thawed
- 8 ounces rice noodles or thin spaghetti
Procedure
Season chicken with salt and pepper
Add soup base ingredients to Instant Pot
Brown chicken and add to soup base
Slow cook 4-5 hours
Add corn and peas
Prepare pasta and add to soup for serving