By eatingwell.com
Instant Pot Chicken & Vegetable Soup with Noodles
Instructions
Cook:30min
This Instant Pot chicken-vegetable soup upgrades store-bought broth by adding fresh ginger and garlic to amp up the flavor.
Updated at: Thu, 21 Nov 2024 06:13:40 GMT
Nutrition balance score
Great
Glycemic Index
36
Low
Glycemic Load
8
Low
Nutrition per serving
Calories344.1 kcal (17%)
Total Fat13.9 g (20%)
Carbs23.4 g (9%)
Sugars2.1 g (2%)
Protein32 g (64%)
Sodium489.9 mg (24%)
Fiber2.6 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 tablespoonstoasted sesame oil
1 poundboneless skinless chicken thighs
trimmed
6scallions
sliced, whites and greens separated
1 inchfresh ginger
knob, peeled
3cloves garlic
peeled
4 cupslow-sodium chicken broth
2 tablespoonsreduced-sodium soy sauce
1 tablespoonshaoxing rice wine
or dry sherry
1 bunchbroccolini
trimmed and halved
6mini bell peppers
quartered and seeded
2 ouncesChinese egg noodles
broken into small pieces
Instructions
View on eatingwell.com
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