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
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.
Add in the cooked chicken and the broth. Season to taste with salt and pepper.
Cover the Instant Pot and cook on the the Soup setting for 5 minutes.
Release pressure, uncover the Instant Pot and stir together well. Add in more salt and/or pepper to taste.
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.
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. **If you are on the Purple Plan and use Whole Wheat Egg Noodles in stead of regular egg noodles, it is 0 SP per serving.
On the WW Personal Plan, if you chose Chicken as a 0 Point Food, each serving is 4 PP, if you chose Chicken and Whole Wheat Pasta as 0 Point Foods, each serving is 0 PP. If you did not chose Chicken as a 0 Point Food each serving is 4 PP (if using whole wheat egg noodles). If you did not chose Chicken as a 0 Point Food (and are using regular egg noodles), each serving is 6 PP.
Recipe by Dee Dee Does at https://deedeedoes.com/instant-pot-chicken-noodle-soup-healthy-lunch-ideas/