Name: Instant Pot Chicken Noodle Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Ingredients: 2 cups of thin Egg Noodles, uncooked; 6 cups of Chicken Stock (either store bought or homemade; 4 Chicken Breasts, sautéed in Avocado Oil until no longer pink, cooled then cubed or 3 cups of cubed Chicken from Rotisserie Chicken; 3 cups of Carrots, thickly sliced (Baby Carrots or Regular Carrots); 1 teaspoon of Sugar; ¼ teaspoon of Oregano; ¼ teaspoon of Thyme; ¼ teaspoon of Sage; 2-3 teaspoons of Salt; ½ teaspoon Pepper; 2-3 tablespoons of Avocado Oil; 4 cloves of Garlic, peeled and diced; 2 Bay Leaves; 2 cups of chopped Celery; 1 Purple Onion, chopped

Description

Our family loves this Instant Pot Chicken Noodle Soup. It is a hearty and healthy soup that will put a smile on anyone’s face when you serve it.

Ingredients

Scale

2 cups of thin Egg Noodles, uncooked
6 cups of Chicken Stock (either store bought or homemade
4 Chicken Breasts, sautéed in Avocado Oil until no longer pink, cooled then cubed or 3 cups of cubed Chicken from Rotisserie Chicken
3 cups of Carrots, thickly sliced (Baby Carrots or Regular Carrots)
1 teaspoon of Sugar
¼ teaspoon of Oregano
¼ teaspoon of Thyme
¼ teaspoon of Sage
2-3 teaspoons of Salt
½ teaspoon Pepper
2-3 tablespoons of Avocado Oil
4 cloves of Garlic, peeled and diced
2 Bay Leaves
2 cups of chopped Celery
1 Purple Onion, chopped

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Instructions

Sauté the Onion and Garlic in Avocado Oil until translucent. Add the Chicken Stock and bring to a boil, as well as all the other ingredients except for the Egg Noodles.
Place the lid on the Instant Pot.
Turn the pressure on ‘high’ and set for 5 minutes.
Do the Quick Release method, add the Egg Noodles. When the Egg Noodles have achieved the desired tenderness, ladle the hot soup into bowls.