Our significant other fell sick with a sinus infection. She felt terrible. We will spare you the specifics, but she was confined to bed for a couple of days. We wanted to help. About the only thing that we could do is prepare comfort food.
We searched the internet for “best food for sick wife.” Of course, we’ve always associated chicken soup with being sick. According to Women’s Health Magazine, a scientific explanation exists: “[t]he chicken contains an amino acid called cysteine, which helps thin mucus in the lungs, and the hot broth helps to keep nasal passages moist, prevent dehydration, and fight inflammation in the throat. Plus, the other ingredients may help the body kick a cold by stopping congestion and inflammation in their tracks.”
After settling on chicken noodle soup, we had to determine how to customize it. Followers of this blog understand that we at G@H tinker. Never can we let a meal be ordinary when it could be extraordinary–or even just different. Seeking to accentuate the “comfort” for our ailing wife, we opted for skin-on chicken thighs. And, just because we were bored, we used these 9-Grain Homemade Noodles from Hy-Vee. Banza chickpeas pasta works as a gluten-free substitute.
You’ll be happy to know the wife has rebounded; she’s feeling great now.
Dark Meat Chicken Soup in the Instant Pot
Ingredients
- One tablespoon of olive oil
- Four chicken thighs
- One yellow onion, diced
- Three celery stalks, chopped
- Three carrots, peeled and chopped
- Three garlic cloves, pressed
- Seven cups of chicken stock
- One teaspoon of dried oregano (or one tablespoon of fresh oregano, chopped)
- One teaspoon of dried basil (or one tablespoon of fresh basil, chopped)
- One tablespoon of red pepper (omit for mild)
- Eight ounces of noodles
- Salt, to taste
Directions
Turn pressure cooker to “Sauté” function and add olive oil. When hot, place chicken tights skin-side down. Cook for three minutes, then flip to skin-side up for another two minutes. Remove chicken, and set aside.
Add onion, celery, garlic and carrot. Cook until onions become translucent.
Turn off pressure cooker. Pour in chicken stock. Add chicken. Mix in oregano, basil, and red pepper flakes. Cook on “High Pressure” for 11 minutes. Manually release pressure.
Add noodles. Cook on “High Pressure” for one minute. Manually release pressure.
Take out chicken, and remove skin and bones. Chop chicken into chunks. Return chicken to soup. Season with salt.
Serves eight people.
6 Responses
Nice recipe, easy to make and quick.
Thanks so much! Glad you liked it.