#bug cooks

For stock

1 large white onion with skin, halved

4 large carrots snapped in half

3 stalks celery snapped in half

1 small-medium chicken carcass (used a Costco rotisserie chicken)

Half fist full whole peppercorns

2 cloves garlic with skin smashed

Plop it all in the pot and cover with cold water. Not too much

Instant pot on soup/broth setting aka high for 30 minutes, release pressure naturally

Cool in pot for stronger flavor and strain out your liquid gold

For soup

Dice 1 medium-large white onion, use saute setting on instant pot and soften with olive oil

Chop roughly 2.5 cup each of carrot, celery, and russet potato. Or however much you want. I’m not your mom

Shred about that much cooked chicken

Add to pot with 10ish oz stock and about that much water. Dump in about 6ish egg noodles. Liquid should cover ingredients but not by a lot.

Spice time baby. Hefty amounts of salt and pepper, a couple bay leaves, fresh thyme and oregano if you got it otherwise go nuts with dried, paprika and garam masala, bit of cayenne if you’re into that, garlic powder (ran out of irl garlic otherwise I’d have sautéed a couple cloves w the onion)

Soup setting again, release pressure naturally

Makes about 5 servings for me