CHICKEN BROCCOLI NOODLE RECIPE RECIPES

Name: Instant Pot Chicken Noodle Soup
Prep time: 20 min
Cook time: 15 min
Total time: 55 min
Yield: 6
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 medium onion (chopped); 4 medium carrots (peeled and cut into 1/4-inch pieces); 4 ribs celery (chopped); 3 cloves garlic (minced); 1 teaspoon dried oregano; ½ teaspoon dried thyme; 1 bay leaf; ¾ teaspoon salt (or to taste); ¼ teaspoon black pepper; 4 cups low sodium chicken broth; 4 cups water; 1 pound boneless, skinless chicken breasts; 6 ounces egg noodles; chopped fresh parsley (optional, for serving)

INSTANT POT CHICKEN NOODLE SOUP - EASY AND HEALTHY RECIPE

Instant Pot Chicken Noodle Soup - Easy and Healthy Recipe image

An easy recipe for Instant Pot Chicken Noodle Soup, perfect for cold winter days! This delicious chicken soup is quick and easy to make in your pressure cooker.

Provided by Kristine

Categories Main Course Soup

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 6

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 medium onion (chopped)
4 medium carrots (peeled and cut into 1/4-inch pieces)
4 ribs celery (chopped)
3 cloves garlic (minced)
1 teaspoon dried oregano
½ teaspoon dried thyme
1 bay leaf
¾ teaspoon salt (or to taste)
¼ teaspoon black pepper
4 cups low sodium chicken broth
4 cups water
1 pound boneless, skinless chicken breasts
6 ounces egg noodles
chopped fresh parsley (optional, for serving)

Steps:

Press the sauté button on the Instant Pot and add the olive oil to the pot. Once the pot is hot, add the onion, carrots and celery and cook, stirring occasionally, until veggies start to soften, about 3 minutes. Stir in the garlic.
Press "Cancel" to turn off the Instant Pot.
Add the dried oregano, thyme, bay leaf, salt, pepper, broth and water to the pot. Stir. Nestle the chicken into the broth.
Close the Instant Pot lid and turn the valve to the sealing position. Pressure cook on high pressure for 7 minutes. The Instant Pot will take about 20 minutes to reach pressure and then the cook time will begin counting down.
When the cook time ends, allow the Instant Pot to naturally release for 10 minutes. Then, carefully release the remaining pressure by turning the steam release valve to the venting position using the handle of a long spoon.
When the pin drops down, open the Instant Pot lid. Remove the bay leaf and discard. Remove the chicken to a clean plate, bowl, or cutting board. Let the chicken rest for a few minutes and then shred the chicken.
Press "Cancel" to turn off the warm setting and then press "Saute." Add the noodles to the pot and let them simmer for about 5 minutes, until just tender. Turn the Instant Pot off.
Stir the shredded chicken back into the soup. Taste soup and season with additional salt and pepper as needed. Serve soup with fresh parsley, if desired.

Nutrition Facts : ServingSize 1.5 cups, Calories 269 kcal, CarbohydrateContent 29 g, ProteinContent 24 g, FatContent 7 g, SaturatedFatContent 1 g, CholesterolContent 72 mg, SodiumContent 374 mg, FiberContent 3 g, SugarContent 4 g

MAMA JEAN'S CHICKEN NOODLE SOUP RECIPE | THE NEELYS | FOO…

Mama Jean's Chicken Noodle Soup Recipe | The Neelys | Foo… image

Provided by Patrick and Gina Neely : Food Network

Categories main-dish

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

2 tablespoons butter
1 tablespoon olive oil
1 large Vidalia onion, chopped
2 celery stalks, halved lengthwise and cut into 3/4-inch pieces
2 medium carrots, halved lengthwise and cut into 3/4-inch pieces
Salt and freshly ground black pepper
2 cloves garlic, chopped
3 tablespoons all-purpose flour
6 cups chicken stock
1 bay leaf
Dash hot sauce (recommended: Tabasco)
Dash Worcestershire sauce
2 boneless, skinless chicken breasts, cubed into bite-size pieces
4 ounces egg noodles, about 1 cup
8 ounces frozen peas
1/4 cup freshly chopped dill leaves

Steps:

Melt the butter in a large Dutch oven over medium heat and add the olive oil. Add the onion, celery and carrots and saute until soft, about 4 minutes. Season with salt and pepper, to taste. Stir in the chopped garlic and saute until fragrant, 1 minute more. Whisk in the flour and stir frequently until it coats the vegetables and makes a paste. Cook until it reaches a pale blonde color, about 2 minutes. Gradually whisk in the chicken stock, making sure there are no lumps. Add the bay leaf, hot sauce, and Worcestershire and season with salt and pepper, to taste. Let the soup simmer for 15 minutes to thicken and develop the flavors.
Reduce the heat and add the chicken and the noodles. Do not boil the chicken or it will become tough. Add the peas and the dill and simmer gently for 10 more minutes.
Taste for seasoning and add more salt and pepper, if needed. Ladle the soup into serving bowls and serve.

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