Chicken Noodle Soup

I’m not a big fan of broth-based soups. But John LOVES chicken noodle soups. There is almost always a can in our cupboard and immediately replaced when eaten. I think it was his favorite dish at @souplantation .

He didn’t think he’d like it when he smelled it cooking at the end and when I said it had my Nearly Italian Seasoning in it. But, then… He ooh’ed and ahh’ed his way thru 2 bowls before I’d finished my first.

NOTE: Alternately, you can use John’s favorite noodles: Grandma’s Frozen Noodles. Just cook on the stovetop then stir into finished soup – just leave out the wide egg noodles from the below ingredients/directions.

TIPS: If you prefer less broth in your soup, halve all ingredients except chicken, noodles, carrots, and celery. *If your IP is smaller than 8 qt, you cannot make this recipe without adjustments (namely, decreasing overall quantity)!

Chicken Noodle Soup Recipe

Ingredients

• 1 Tbsp extra virgin olive oil
• 300 g (2 cups) chopped yellow onion
• 30 g (2 Tbsp) minced garlic
• 244 g diced carrots (about 4 medium after trimming)
• 160 g diced celery ribs (about 4 medium ribs after trimming)
• 3/4 lb boneless skinless chicken breast, cut into 1″ cubes
• 2 tsp Nearly Italian Seasoning
• 8 cups chicken stock
• 6 cups water
• 2.4 g (2 tsp) kosher salt
• 1 tsp ground black pepper
• 6 oz uncooked wide egg noodles

Directions

1. Select SAUTE – MORE on 8 qt* Instant Pot (IP).
2. When IP reads HOT, add to inner pot 1 Tbsp extra virgin olive oil and heat for 10 secs.
3. Add 300 g (2 cups) chopped yellow onion and sauté for 30 secs.
4. Add 30 g (2 Tbsp) minced garlic and sauté for 30 secs.
5. Add 244 g diced carrots and 160 g diced celery ribs and sauté for 3 mins.
6. Stir in 1″ cubed 3/4 lb boneless skinless chicken breast and 2 tsp Nearly Italian Seasoning, then cover. I use my IP glass lid for this step.
7. Allow to cook for 4-5 mins, stirring occasionally, until chicken is almost fully cooked.
8. Add 8 cups chicken stock, 6 cups water, 2.4 g (2 tsp) kosher salt, and 1 tsp ground black pepper, then stir briefly to combine.
9. Add 6 oz wide egg noodles, making sure the noodles are covered with liquid. Resist the urge to stir!
10. Close pressure cooking lid, set to SEAL, and select PRESSURE COOK (or MANUAL) for 6 mins. This will take a LONG time to come to pressure!
11. When cooking cycle completes, select CANCEL and allow a natural pressure release (NR) until the pressure pin drops – otherwise, the foam from cooking noodles will spew out when releasing pressure under a quick release (QR)!
12. Carefully open the lid, away from your face.
13. Give soup a quick stir then serve it up!

NUTRITION FACTS
Servings	6
Amount Per Serving	3 cups (741 g)
Calories	283
		% Daily Value*
Total Fat	5.1g	6%
Saturated Fat	0.87g	4%
Trans Fat	0.017g
Monounsaturated Fat	2.35g
Polyunsaturated Fat	0.48g
Cholesterol	48mg	16%
Sodium	1,443mg	63%
Total Carbohydrate	31.6g	12%
Dietary Fiber	3.52g	13%
Total Sugars	4.68g
Added Sugars	0g
Sugar Alcohols	0g
Protein	26.9g
Vitamin D	0mcg	0%
Calcium	50.8mg	4%
Iron	1.12mg	6%
Potassium	908.6g	19%
Vitamin A	346mcg RAE	39%
Vitamin C	4.35mg	5%
* The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

#LowFat #InstantPot