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GRAMMY'S CHICKEN NOODLE SOUP

Made with love by Grammy
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Servings 6

Ingredients
  

  • 2 Tbsp butter
  • 1 medium onion, diced
  • 2-3 carrots, chopped
  • 1/2 cup celery, chopped
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp thyme
  • 1 tsp parsley
  • 1 tsp oregano
  • 1 tsp rosemary
  • 2 cubes chicken bouillon
  • 4 cups chicken broth
  • 4 cups water
  • 2 cups egg noodles, uncooked
  • 1 lb chicken breast, boneless

Instructions
 

  • Turn saute function on in your instant pot and add the butter. Once melted add in the onions, carrots, and celery. Saute for approx 3 minutes
  • Sprinkle cooked veggies with the salt, pepper, thyme, parsley, rosemary, and oregano.
  • Pour in the chicken broth and stir to combine. Add in chicken bouillon cubes
  • Add the chicken breasts in to seasoned broth, followed by the water.
  • Turn saute function off and place lid securely on instant pot.
  • Ensure the valve is set to "sealing" position on lid.
  • Turn instant pot to "soup" setting for 7 minutes (9 minutes if using frozen chicken breasts.
  • At the end of cooking time when timer goes off, allow a natural release (approximately 15-20 minutes).
  • Once pressure has naturally released and pin drops, remove lid and shred chicken using two forks.
  • Turn saute function back on and add in your noodles. Allow to cook for approx 6 minutes or until pasta is cooked to al dente.
  • Turn off instant pot and season with any additional salt/pepper to taste. ENJOY!