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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Instapot Chicken Noodle Soup Recipe

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This recipe for Instapot Chicken Noodle Soup is from OUR FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large onion, diced
1 tablespoon olive oil
2 large chicken breasts, boneless and skinless, about 8 ounces each
1 cup carrots, sliced
1 cup celery, sliced
1 tablespoon parsley, fresh
1 bay leaf
6 cups chicken broth or stock
4 ounces egg noodles approximately 2½ cups dry
salt & pepper to taste
Directions:
Directions:
Turn the instant pot on to SAUTE. Cook onion in olive oil until softened.
Add remaining ingredients except noodles. Select SOUP (or MANUAL), HIGH PRESSURE and change the time to 10 minutes. The instant pot will take about 10 minutes to build pressure.

Quick release pressure. Once cooked, remove and discard bay leaf. Remove chicken breasts and shred with a fork.

Turn Instant Pot onto SAUTE. Once broth begins to boil, add egg noodles and allow to simmer 6-8 minutes or until tender. Stir in chicken and season with salt and pepper to taste.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
10 Minutes
Personal Notes:
Personal Notes:
This is wonderful, you may wish to use more egg noodles, we like them. If you haven't used an instapot, it is the BOMB!

 

 

 

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