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Made with love by Grammy

GRAMMY'S CHICKEN NOODLE SOUP

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Servings: 6
Ingredients Method

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

Method
 

  1. 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
  2. Sprinkle cooked veggies with the salt, pepper, thyme, parsley, rosemary, and oregano.
  3. Pour in the chicken broth and stir to combine. Add in chicken bouillon cubes
  4. Add the chicken breasts in to seasoned broth, followed by the water.
  5. Turn saute function off and place lid securely on instant pot.
  6. Ensure the valve is set to "sealing" position on lid.
  7. Turn instant pot to "soup" setting for 7 minutes (9 minutes if using frozen chicken breasts.
  8. At the end of cooking time when timer goes off, allow a natural release (approximately 15-20 minutes).
  9. Once pressure has naturally released and pin drops, remove lid and shred chicken using two forks.
  10. 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.
  11. Turn off instant pot and season with any additional salt/pepper to taste. ENJOY!