Chicken Noodle Soup
Total Time: 1 hourYield: 6 Servings
Source: www.rachelcooks.com
Category: Soup
Ingredients
1 tablespoon Olive Oil3 whole Carrots (diced)
3 whole Celery Stalks (diced)
1 whole Onion (diced)
1 teaspoon Salt
1⁄4 teaspoon Ground Black Pepper
4 cups Chicken Broth
1 pound Chicken Breasts (boneless, skinless)
4 cups Water
1 teaspoon Chicken Bouillon
1⁄2 teaspoon Dried Thyme
4 whole Bay Leaves
1 whole Rosemary Sprig
2 cups Egg Noodles (dried)
1⁄2 cup Peas (frozen)
1⁄4 cup Parsley (minced)
1⁄2 whole Lemon (juiced)
Directions
- Boil a large pot of water and cook noodles according to package instructions. Drain and set aside.
- While water for pasta is heating up. Heat Instant Pot to "Sauté." Add oil, carrots, celery, onion, salt and pepper. Cook, stirring frequently, until onions are translucent.
- Add broth, water, chicken, thyme, bay, chicken bullion and rosemary. Secure lid and turn valve to "seal." Set Instant Pot on Manual for 11 minutes. Quick release pressure when done cooking. Remove chicken to a plate, and remove and discard bay and rosemary.
- Shred chicken with two forks and return shredded chicken to the pot. Turn Instant Pot back to Sauté.
- When soup comes to a boil, add noodles, peas, and parsley and stir to combine and cook for 2 minutes. Taste and adjust seasoning for salt and pepper. Add lemon juice and stir then serve immediately.