Chickenless Noodle Soup Recipes

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add butter. Add carrots, celery, and onion to the melted butter; saute until soft, 3 to 5 minutes. Stir in thyme, oregano, salt, and pepper. Cancel Saute function.
• Stir in chicken broth, water, bouillon cubes, and bay leaves. Add frozen chicken breasts. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Switch to the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Remove chicken from the pot. Carefully chop or shred the meat, and add back to the pot.
• Select Saute function and add egg noodles. Cook until noodles are tender yet firm to the bite, 8 to 10 minutes. Stir in dried parsley and serve.

Steps:

• In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.

Steps:

• Bring the water almost to a boil and add the cubes.
• Dissolve cubes.
• Once it has reached a boil pour in egg noodles.
• Cook for 5 minutes and then add vegall, cream of soup, dill weed, bay leaf, salt, pepper, and celery salt.
• Continue cooking for 5 minutes.
• Serve with a nice grilled cheese sandwich.
• PS Will thicken upon standing.

Steps:

• To make noodles: Mix flour, salt and dill in medium bowl. Make a well in the center of the flour mixture.
• In small bowl, mix egg, water and oil. Pour into well in flour mixture, and mix thoroughly. If dough is too dry/crumbly, add a few drops of water. If dough is too sticky, add a bit of flour.
• Gather dough into ball. Knead on lightly floured surface about 5 minuted until smooth and elastic.
• Divide dough in half. Keeping remaining dough covered, roll one half at a time into a paper-thin rectangle on a generously floured surface. Loosely fold rectangle into thirds. Cut into 1/4 inch pasta strips with a sharp knife. Unfold strips and lay out to dry (I usually hang mine over the backs of my kitchen chairs). Let stand 30 minutes until dry. (If you roll the pasta thick, it will take longer to dry).
• While pasta dries, begin soup. In a large pot, add vegetable broth, poultry seasoning, bay leaf, beans, onion, carrots, and celery.
• Bring to a boil. Reduce heat and simmer until beans and veggies are tender and flavors are well-blended, about 30-40 minutes.
• Add dill pasta. Simmer 5-10 minutes until pasta is tender.
• Enjoy!
• Can be frozen; reheats well.