Instant Pot Chicken Noodle Soup
https://pauliesaucerecipes.com/post/instant-pot-chicken-noodle-soup/
Ingredients
* 1 rotisserie chicken
* 1 head of garlic minced
* 1 yellow onion
* 2-3 carrots skin off
* 2-3 celery sticks
* 2 tablespoons of butter
* 1 teaspoon salt
* 1 teaspoon black pepper
* 1 teaspoon dried thyme
* 2 tablespoons fresh parsley
* 1 chicken bouillon cube or 1 teaspoon of chicken bouillon seasoning
* 48 ounces or 6 cups of chicken broth
* 3 cups of water
* 5-6 ounces of egg noodles
Instructions
* Shred all the chicken off the bone leaving just the breast bone. (I like to leave some meat on the bone to cook down in the soup)
* Dice up all your vegetables into desired thickness. I like to chop to everything to the size i will like eating on a spoon
* Set your instant pot to high sauté mode
* Once up to temperature add 2 tablespoons of butter and let it completely melt down
* Then add your garlic, onion, carrots, and celery to the instant pot and mix
* After a few minutes add black pepper, chicken bouillon and dried thyme and mix
* Place you chicken carcass on top of the sautéed veggies
* Add chicken broth and water
* Place the lid on your instant pot and set it to stew/soup mode for 7 minutes
* After 7 minutes release the pressure form the instant pot and remove the lid
* Remove the chicken carcass from the soup. Make sure you get all the bones out
* Set your instant pot to high saute mode
* Once the soup starts to simmer add your egg noodles
* Let your soup simmer for 6 minutes allowing the egg noodles to cook
* After 5 minutes add your shredded chicken and fresh chopped parsley to the soup and mix
* Let the soup simmer for 1 more minutes and turn the instant pot off
* Pour a soup bowl with some bread or a sandwich and enjoy!
by Paulie_saucee
1 Comment
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