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Author Topic: Instant Pot Chicken Ginger Noodle Soup (gluten-free)  (Read 5842 times)

Offline ginabiancaniello

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Instant Pot Chicken Ginger Noodle Soup (gluten-free)
« on: April 09, 2018, 12:14:53 PM »
Hi there, community! This is a recipe I wrote for my website, and I can't stop making it! I thought you guys might like it as much as I do. It's really reminiscent of the Hawaiian dish Chicken Long Rice, which I grew up with--so, it's total comfort food for me. It's prefect for any time you have a icky tummy, or just want something nutrient dense and comforting. :)

(here's the link to the post of the recipe, but I will also copy and paste below:

Instant Pot Chicken Ginger Noodle Soup:

1 Tbsp.ghee (or, other cooking fat/oil of your choice)
2 Lbs. Boneless skinless chicken thighs
Salt + pepper, to taste
3 large cloves of garlic, pressed
2 inch piece of ginger root, peeled and grated
6-8 cups chicken broth
1 Tbsp. gluten-free fish sauce
3 Tbsp. Tamari (can sub in coconut aminos for strict Paleo)
1/3 cup chopped scallions
1/4 tsp. red pepper flakes
1 piece of kombu
1 lb. package of kelp noodles
Extra scallions
Fresh lime juice
Turn on the saute function of your instant pot, and heat up the ghee at the bottom of the pot. Once the ghee melts and heats up, add in the chicken thighs, and season them generously with salt and pepper. Add in the garlic and the ginger. Brown the chicken thighs on all sides. This will help to seal in the juices.
Once the chicken thighs are nicely browned, add the chicken broth, fish sauce, tamari, scallions, red pepper flakes and kombu to the pot. Put the lid on your Instant Pot and set the valve to the closed position. Set the pot to cook for 15 minutes on high pressure.
After the 15 minutes are up, either release the pressure on the pot, or allow it to drop naturally on its own as it cools. After the pressure has been released, open the pot and return it to the saute function. Remove the piece of kombu from the soup and set it aside. You can use it again in another dish, so make sure to save it.
Using a couple of forks,or a pair of cooking tongs, break up the chicken thighs. This will be easy. They should pretty much fall apart when you touch them. Finally, rinse your kelp noodles and cut them to a desired length. They are usually really long, so I will cut them in half. Add them to the pot while it's still on the saute function. Stir together. Allow the noodles to cook in the broth until they soften and are no longer crunchy. This will take a few minutes.
Once the noodles are soft, the soup is ready to serve. Garnish it with extra scallions, cilantro and juice from a fresh lime wedge! Enjoy!

Offline zaccoello

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Re: Instant Pot Chicken Ginger Noodle Soup (gluten-free)
« Reply #1 on: April 13, 2018, 12:53:02 PM »
Hi my name is Zachery, i'm 18 years old and i'v been gluten free just over a two years. throughout the process I lost my favorite foods and the ones I grew up with but it wasn't until I started cooking the majority of my meals at home where I reintroduced foods that I couldn't get anywhere else. Two of my favorite meals growing up as a kid were orange chicken and top roman, I have recently been working on my gf orange chicken recipe and orange chicken sauce; for my sauce I use ingratiates like onion, garlic, ginger and orange zest. This meal made be feel like a young kid with no worries and anxiety's again. I have tried numerous times trying to find a gf noodle or soup that I actually enjoy, thank you for sharing; your recipe was delicious. 

Offline wthorn red

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Re: Instant Pot Chicken Ginger Noodle Soup (gluten-free)
« Reply #2 on: May 20, 2019, 01:15:57 AM »
Hi) Try this soup, it's very tasty Enjoy)