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Every top-level :::name block is now a tab, shown in file order, so authors can add custom tabs and reorder them in the markdown. Titles come from the name or a :::name[Title] label. The recipe card is an ordinary :::card tab. Its body lists what it prints (::ingredients, or a block written just for the card), replacing ::card, the fallback to full sections, and its fixed tab position. All recipes are migrated, with pages and card images unchanged. Co-Authored-By: Claude Opus 5.5 <noreply@anthropic.com> Co-authored-by: multica-agent <github@multica.ai>
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| title | slug | date | lastUpdated | category | tags | cookTime | prepTime | servings | author | description | featured | display | displayPhoto | ||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Chicken Noodle Soup | chicken-noodle-soup | 2026-02-08 | 2026-02-08 | soup |
|
45 | 25 | 10 | jake | A comforting chicken noodle soup perfect for rainy or sick days. Made easy in the Instant Pot but can be adapted for stovetop cooking. | false | true | ./assets/chicken-noodle-soup.jpg |
:::photos
:::
:::ingredients
Main Ingredients
- 2 tablespoons unsalted butter
- 1 large onion, chopped
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- Kosher salt and fresh ground pepper to taste
- 1 teaspoon thyme
- 1 tablespoon parsley
- 1 tablespoon oregano
- 1 chicken bouillon cube or powder
- 4 cups chicken broth
- 2 pounds chicken (usually one Safeway or Costco chicken)
- 4 cups water
- 2 cups uncooked egg noodles :::
:::instructions
- Turn your Instant Pot to the saute setting.
- Add the butter and cook until melted. Add the onion, carrots, and celery and saute for 3 minutes until the onion softens and becomes translucent.
- Season with salt and pepper, then add the thyme, parsley, oregano, and chicken bouillon. Stir to combine.
- Pour in the chicken broth. Add the chicken pieces and another 4 cups of water.
- Close the lid. Set the Instant Pot to the Soup setting and set the timer to 7 minutes on high pressure.
- Once the Instant Pot cycle is complete, wait until the natural release cycle is complete before opening the instant pot.
- Remove the chicken pieces from the soup and shred with two forks.
- Add the noodles to the soup and set the Instant Pot to the saute setting again. Cook for another 6 minutes uncovered, or until the noodles are cooked.
- Turn off the Instant Pot. Add the shredded chicken back to the pot, taste for seasoning and adjust as necessary. Garnish with additional parsley if preferred. :::
:::notes
Meal Prep Tips
- Make it last: This recipe can make nearly a whole week of soup. Double it if you're feeling dangerous.
- Noodle absorption: If doing meal prep with lots of noodles or macaroni, they tend to soak up the broth. Sturdier noodles (e.g. whole wheat vs egg noodle) hold up better in the pot, but you can just store noodles seperately to make the eating experience better toward the end.\
Seasoning Tips
- Don't oversalt: Watch the amount of salt in this recipe - it's pretty easy to over-salt if you're not careful, especially with the bouillon cube.
Stovetop Adaptation
This recipe can be made on the stovetop by simmering the ingredients in a large pot for about 30-40 minutes until the chicken is cooked through, then following the same steps for shredding and adding noodles. :::
:::card[Recipe Card] ::ingredients ::instructions :::
:::references
- Reference Recipe HERE :::