ROASTED-CHICKEN NOODLE SOUP RECIPE | MYRECIPES
For the sake of convenience, we call for canned low-salt chicken broth.
Provided by MyRecipes
Yield 2 1/2 quarts (serving size: 1 cup)
Number Of Ingredients 16
Steps:
- Heat olive oil in a Dutch oven over medium heat. Add chopped onion, carrots, celery, and garlic clove; sauté 5 minutes. Sprinkle flour, oregano, thyme, and poultry seasoning over vegetables, and cook 1 minute. Stir in broth, potato, and salt. Bring to a boil; reduce heat, and simmer, partially covered, 25 minutes or until potato is tender. Add roasted chicken, milk, and noodles, and cook 10 minutes or until noodles are tender. Garnish with fresh thyme, if desired.
Nutrition Facts : Calories 215 calories, CarbohydrateContent 28.6 g, CholesterolContent 37 mg, FatContent 4.6 g, FiberContent 2.6 g, ProteinContent 14.9 g, SaturatedFatContent 0.9 g, SodiumContent 355 mg
INSTANT POT CHICKEN NOODLE SOUP - EASY AND HEALTHY RECIPE
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
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
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INSTANT POT CHICKEN NOODLE SOUP - EASY AND HEALTHY RECIPE
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.
From kristineskitchenblog.com
Reviews 5.0
Total Time 55 minutes
Category Main Course, Soup
Cuisine American
Calories 269 kcal per serving
From kristineskitchenblog.com
Reviews 5.0
Total Time 55 minutes
Category Main Course, Soup
Cuisine American
Calories 269 kcal per serving
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