I wanted to try something that was a little bit different from the type of chicken noodle soup I normally make, cause I mean, if I am trying it out it in the instant pot it might as well be a recipe that also mixes up what’s the norm for my family.
This recipes incorporates spinach! I loved the idea of this because it’s another way for me to sneak in a veggie for my family to eat. And by the way, they had no idea they were eating spinach when they were eating this soup!
This version also uses ditalini or orzo pasta. The ditalini was a fun change from the homestyle noodles I normally like to use. Next time I make this I think I’ll try it with the orzo just to see which I like better. You could even use the small shell pasta too.
This soup isn’t a creamy version but isn’t just straight up brothy either. It does use a little milk which ads some richness along with some cornstarch which just adds some thickness to the base. I don’t normally use thyme as a spice in my chicken noodle soup but love it in this soup. Another “love recipe” for my instant pot!
- 3 large carrots peeled, cut in half lengthwise and sliced
- 2 stalks celery diced
- 1 cup chopped spinach
- 1 boneless skinless chicken breast, cut into 1 inch pieces
- 1 tsp parsley
- 1 tsp salt
- 1/2 tsp thyme
- 1/4 tsp garlic powder
- black pepper to taste
- 4 cups chicken broth
- 1 cup Ditalini or Orzo (small shell should work too)
- 1 cup milk
- 2 Tbsp cornstarch
- Add the carrots, celery, spinach, chicken, parsley, salt, thyme, garlic powder, black pepper and chicken broth to the instant pot and stir to combine.
- Place the lid on and make sure the valve is turned to sealing. Select manual and set the cook time of 4 or 5 minutes (4 minutes for veggies with more crispness, 5 minutes for tender veggies). It will take about 10 minutes to come to pressure and then cook for the 4-5 minutes .
- When the cook time is over, do a quick release of the pressure.
- Open the lid and turn the Instant Pot to saute. Mix in the pasta. Cook and stir for 4-5 minutes until pasta is al dente.
- In a small bowl, whisk together the milk and cornstarch and stir into the soup. Serves 4.
Recipe adapted from The Recipe Rebel.