5boneless skinless chicken thighs cut into piecesor two large chicken breasts
1medium sweet yellow onionsmall diced
4large garlic clovesminced
1teaspoonseasoned salt
4tablespoonsflourskip if you're making this gluten free
4tablespoonsolive or vegetable oil
2cupschopped celery
8 - 10cupschicken stock or broth
10medium red potatoeschopped
2cupschopped carrots
2cupssliced mushroomwe used baby portabellas
2cupssweet corn
noodlesegg noodles are traditional, but use what you love!
fresh parsley
salt and pepper
Instructions
STOVE TOP DIRECTIONS
In a heavy bottomed stock pan, brown chicken pieces in a small amount of olive or vegetable oil. Remove chicken and reserve.
Add onion, garlic, and seasoned salt. Saute until fragrant and translucent.
Add flour, and oil. Saute 3 - 5 minutes until flour loses its rawness.
Pour in 8 cups chicken broth, and bring to a light simmer.
Add potatoes, carrots, mushrooms, and sweet corn. Simmer uncovered until potatoes and carrots are fork tender. Add additional broth if necessary.
Return chicken to pot, and drop in noodles. Cook to al dente.
Finish with salt, pepper, and fresh parsley.
INSTANT POT DIRECTIONS
Turn pot to saute mode and brown chicken pieces in a small amount of olive or vegetable oil. Remove chicken and reserve.
Add onion, garlic, and seasoned salt. Saute until fragrant and translucent.
Add flour, and oil. Saute 3 - 5 minutes until flour loses its rawness. (Skip this step if making gluten free).
Add stock, chicken, potatoes, carrots, mushrooms, and sweet corn. Cover pot and set to sealing. Cook on manual (high pressure) for 5 minutes.
Do a careful controlled quick release (pausing if there is sputtering). Stir in noodles and replace cover, allowing the residual heat to cook the noodles. (If not enough heat remains you can turn the pot back on to simmer).
Finish with salt, pepper, and fresh parsley.
Video
Notes
Calories are calculated without noodles, calories will vary based on size of chicken thighs and size of potatoes.