INSTANT POT CHICKEN NOODLE SOUP

This hearty soup is perfect for the chillier months ahead with fresh ingredients like chicken, diced carrots, chopped celery, garlic and thyme, and flavorful chicken broth.

Prep Time: 10 mins

CUISINE: american

calories: 376 kcal

- Chicken breast - Low sodium chicken broth - Onion - Carrots - Celery - Garlic - Bay leaf - Fresh parsley - Salted butter - Chicken bouillon powder

cook time: 20 mins

Ingredients

Step 1

Place the chicken, chicken broth, onion, carrots, celery, garlic, bay leaf, fresh parsley, butter, chicken bouillon powder, thyme, salt, and pepper into the Instant Pot. Stir to combine.

Step 2

Set the instant pot to pressure cook for 12 minutes. When cooking time is over you may use the quick release or natural release.

Step 3

Remove the chicken from the pot using tongs and place on a plate to rest. Add the egg noodles to the instant pot and hit the saute function.

Step 4

While the noodles are boiling, shred the chicken with two forks or cut into small pieces. Boil until the noodles are tender, about 5 to 7 minutes.

Step 5

Add the shredded chicken back into the pot and stir to combine. Remove the bay leaf and serve immediately.

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