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recipe by From Freezer to Instant Pot Cookbook
The world’s best chicken soup is made with dark-meat chicken on the bone. But it sure isn’t the quickest. For this convenient and still-delicious classic chicken noodle, we’ve opted for chicken tenders because they cook quickly. No, they don’t dry out in this technique because they’re thawing as they begin to cook— and are then done in a flash. If you’ve bought a large bag (say, 4 pounds) of fresh chicken tenders, you must first freeze 1 1/2 pounds of it in a clump (in a sealed plastic bag, of course) to make this soup. It’s very hard to break a giant block of frozen chicken tenders into a chunk that’s the right weight. Trust us: We cracked the edge of a sink breaking a block apart.Inspired by: https://recipes.instantpot.com/recipe/chicken-noodle-soup-3/
recipe updated Feb 4, 2020