Nutrition balance score
Unbalanced
Glycemic Index
49
Low
Nutrition per recipe
Calories2882 kcal (144%)
Total Fat168 g (240%)
Carbs135.7 g (52%)
Sugars18.9 g (21%)
Protein199 g (398%)
Sodium6703.6 mg (335%)
Fiber14.2 g (51%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
2 Tbspbutter unsalted
1onion
large, chopped
2carrots
medium, chopped
2stalks celery
chopped
1 tspsalt
or to taste
½ tspblack pepper
or to taste
1 tspthyme dry
1 tbsp if using fresh
1 Tbspparsley fresh
chopped
1 Tbsporegano fresh
chopped, 1 tsp if using dry
4 cupschicken broth
no sodium added
2 lbschicken
with skin and bones, use at least 1 chicken breast
4 cupswater
5 ozegg noodles
uncooked
Instructions
Step 1
Turn your Instant Pot to the saute setting.
Step 2
Add the butter and cook until the butter has melted.
Step 3
Add the onion, carrots and celery and saute for 3 minutes until the onion softens and becomes translucent.
Step 4
Season with salt and pepper, add the thyme, parsley, oregano and stir.
Step 5
Pour in the chicken broth.
Step 6
Add the chicken pieces and add another 4 cups of water. Close the lid.
Step 7
Set the Instant Pot to the Soup setting and set the timer to 7 minutes.
Step 8
Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes. (Follow the manufacturer’s guide for quick release, if in a rush).
Step 9
Carefully unlock and remove the lid from the instant pot.
Step 10
Remove the chicken pieces from the soup and shred with two forks.
Step 11
Add the noodles to the soup and set the Instant Pot to the saute setting again. Cook for another 6 minutes uncovered, or until the noodles are cooked.
Step 12
Turn off the Instant Pot, by pressing the cancel button. Add the shredded chicken back to the Instant Pot, taste for seasoning and adjust as necessary. Garnish with additional parsley if preferred.
Notes
1 liked
0 disliked
There are no notes yet. Be the first to share your experience!
