PACKAGED CHICKEN NOODLE SOUP RECIPES

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add butter. Add carrots, celery, and onion to the melted butter; saute until soft, 3 to 5 minutes. Stir in thyme, oregano, salt, and pepper. Cancel Saute function.
• Stir in chicken broth, water, bouillon cubes, and bay leaves. Add frozen chicken breasts. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Switch to the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Remove chicken from the pot. Carefully chop or shred the meat, and add back to the pot.
• Select Saute function and add egg noodles. Cook until noodles are tender yet firm to the bite, 8 to 10 minutes. Stir in dried parsley and serve.

Steps:

• Heat the oil in a Dutch oven over medium-high heat. Add the onion and celery and cook until softened, about 5 minutes. Stir in the bouillon, Italian seasoning, garlic powder and onion powder and cook until fragrant, about 1 minute.
• Gradually add 5 cups water and stir until combined. Season with salt and pepper. Bring to a boil. Stir in the chicken, frozen peas and carrots, noodles and parsley. Simmer until the noodles are tender, about 7 minutes. Spoon the soup into bowls and garnish with additional fresh parsley, if desired.