Instant
Pot Chicken Noodle Soup
prep time:
10 MINS
cook time:
20 MINS
total time:
30 MINS
A hearty and healthy dish
made in a fraction of the time. Loaded with noodles and tender chicken, and
it's the perfect meal to have during colder days.
Ingredients
·
1 1/2 lb. chicken breasts boneless and skinless or chicken thighs
·
2 tablespoons butter unsalted
·
1 sweet onion diced
·
5 cloves garlic minced
·
4 medium carrots peeled and sliced into rounds
·
3 stalks celery sliced
·
1 teaspoon dried parsley flakes
·
1 teaspoon dried basil
·
1/4 teaspoon red pepper flakes
·
1/4 teaspoon salt or to taste
·
1/4 teaspoon ground black pepper or to taste
·
10 cups chicken broth low-sodium
·
Small bunch of fresh thyme
·
Small bunch of fresh rosemary
·
3 bay leaves
·
8 oz egg noodles dry
Instructions
1. Using a 6qt or larger
Instant Pot, select Saute mode and High.
2. Once it reads HOT, add the
butter and melt. Add diced onion and cook for 1 minute. Add garlic, stir and
cook for 1 minute, until fragrant.
3. Add the rest of the veggies,
carrots, and celery. Stir and cook for 5-7 minutes, until the veggies are just
tender.
4. Add the basil, dried
parsley, and pepper flakes. Add salt and pepper.
5. Add chicken and pour the
broth on top, don't go over the max line. Tie together with kitchen twine thyme
and rosemary and add to the pot. Add bay leaves.
6. Cover and secure the lid,
point the valve to seal. Cook on High Pressure for 10 minutes. Followed by a
10-minute Natural Pressure Release. Release manually any remaining pressure.
7. Take off the lid and select
Saute on medium heat. Remove the chicken and add it to a plate. Next, use two
forks to shred it.
8. Remove and discard bay
leaves, thyme, and rosemary.
9. Add the dry noodles to the
soup, simmer uncovered for another 7-10 minutes, or until noodles are cooked.
10. Taste and adjust for salt
and pepper.
11. Serve garnished with fresh
chopped parsley.
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