Add Stock, salt, pepper, Parmesan rind (if using), and reserved chicken pieces to Dutch oven; bring to a boil over high. Reduce heat to medium; simmer, uncovered and undisturbed, until a ...

Cook, stirring occasionally, 5 minutes, until chicken is lightly browned. Add garlic, celery and onions. Continue to cook until onions are softened and fragrant, 4 to 5 minutes more.

Chicken noodle soup is delicious all year long. For a springtime recipe, include fresh squeezed lemon juice as one of the added ingredients in a traditional soup.

To the pot, add the carrots, 1 quart water, and chicken stock. Bring to a boil and skim the surface thoroughly for several minutes until there is no more scum. Add the onion, celery, salt ...

Store leftover soup in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Thaw overnight in the refrigerator before reheating in a saucepan.

6 oz. uncooked extra-wide egg noodles. 1/4 c. finely chopped fresh parsley. Directions. On 6-quart Instant Pot, select SAUTE; set to high. Heat oil in insert.

Try chicken mushroom, or a clam chowder pot pie. A can of soup has always been one serving for me, but you can store leftovers in the fridge for up to three days, and reheat it in the microwave or ...