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 (EVOO)
• 2 cups chopped yellow onion
• 2 Tbsp minced garlic
• 4 medium carrots, diced (I use 1 bunch of organic carrots)
• 4 celery ribs, diced
• 3/4 lb boneless skinless chicken breast, cut into 1″ cubes
• 2 tsp Italian seasoning (see my Nearly Italian Seasoning recipe)
• 8 cups chicken stock
• 6 cups water
• 2 tsp pink Himalayan 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 EVOO and heat for 10 secs.
3. Add 2 cups chopped yellow onion and saute for 30 secs.
4. Add 2 Tbsp minced garlic and saute for 30 secs.
5. Add 4 diced medium carrots and 4 diced celery ribs and saute for 3 mins.
6. Stir in 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 tsp pink Himalayan 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. Seal with pressure cooking lid 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 (NPR) 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