Chicken and Rice Soup (Instant Pot) is one of my newest creations. Simple and easy…
Gluten Free Chicken and Noodle Soup
Have you ever had one of those days where you simply want to run down the road naked screaming at the top of your lungs?
Yep…I had one.
As an illustration, my day started with a butt through a wall.
As well as some nosy Nellies.
Add a splash of liars.
Saturday in a Nutshell
We did, for fun and all, add in some ticks, fits, crap in pants, paint, a mini-remodel (because of the butt issue), and a battle between a tree and a child.
Cause what would a Saturday be without all that fun?
Oh, I forgot to mention that we start school (on the 24th) and I lost ALL my notes, schedules, and curriculum.
So, there’s that.
At 7:30 pm, my sweet (not so much sweet on this day, but a bit salty) Hunter said he was hungry. I forgot to cook :/
I was so busy micromanaging misbehaving kids, working on the bathroom, doing some spot cleaning, and doing schoolwork prep. It just slipped my mind.
So, here is what I threw together because I, quite literally, had nothing else in the house to fix and we did not want to eat out.
GF: Chicken and Noodle Soup
1 bag Tyson precooked diced chicken (again, all I had..it was frozen)
2 c. monterey jack cheese
Splash of milk
Rice spaghetti noodles
Broccoli (gotta get those veggies in)
Chicken stock (gf)
I put stock, chicken, seasoning, and minced onions in the instant pot (sniffing up 8 pm) and set it on soup for 12 minutes.
To save time, I started the water for the noodles and I cut up the large pieces of broccoli. I also had Alyssa shred my cheese because pre-shredded cheese is processed and that is no bueno.
When the instant pot was done, I quick released the pressure. I added in a splash of milk, the cheese, and the cut up broccoli. I did turn it back on manual for 2 minutes to soften up the broccoli.
By the time that was done, my noodles were done. I drained them and put them in the soup.
It is finished.