Instant Pot Chicken Noodle Soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 Large White Onion, Chopped Small
  • 2 Celery Stalks, Chopped Small
  • 4 Carrots, Peeled and Sliced in Rounds or Diagonally
  • Salt & White Pepper to Taste
  • 6 Cups of Fat Free Chicken Broth
  • 2 Cups of Cooked Skinless & Boneless Chicken Breast, Shredded or Diced
  • 2 Cups of Cooked Egg Noodles or Whole Wheat Egg Noodles** (Keep separate)
  • Butter Flavored Cooking Spray
  • Fresh Parsley, Snipped, Optional
Instructions
  1. Spray the base of the Instant Pot with butter flavored vegetable spray, set on saute mode and turn on to heat. Add in 3 tablespoons of water along with the onion and cook for about 2 minutes. Now add in the celery and carrots and continue cooking for 5 minutes.
  2. Add in the cooked chicken and the broth. Season to taste with salt and pepper.
  3. Cover the Instant Pot and cook on the the Soup setting for 5 minutes.
  4. Release pressure, uncover the Instant Pot and stir together well. Add in more salt and/or pepper to taste.
  5. If serving immediately, put ½ cup of cooked egg noodles into 4 bowls, add soup and enjoy. Top with fresh snipped parsley, if using. If freezing, divide the cooked egg noodles among 4 containers, add soup, cool and freeze.
  6. This makes 4 servings at 4 SP per serving on the Blue and Purple Plans. On the Green Plan it is 5 SP per serving. **However if you follow the Purple Plan and use whole wheat egg noodles instead of regular cooked egg noodles, this comforting soup recipe is 0 SP per serving.
Recipe by Dee Dee Does at https://deedeedoes.com/healthy-easy-instant-pot-dump-dinner-recipes/