Recipe Image

Servings:

Hasty Tasty Chicken Noodle Soup

Chicken noodle soup is the quintessential comfort food, especially when you’re under the weather. But why pay for sodium-laden canned soup when you can make your own?

Total Time

1hr 20min

4.3

3 Ratings

Author: Cheryl Norman

Servings:

Ingredients

•

1 tsp

Cooking Oil

•

1/2 cup

Onions , diced

•

1/2 cup

Carrots , diced

•

1/2 cup

Celery , diced

•

4 Tbsp

Bell Peppers , diced

•

1 tsp

Salt

•

1/2 tsp

Ground Black Pepper

•

Boneless, Skinless Chicken Thigh

•

2 cups

Chicken Broth

or Chicken Stock

•

2 cups

Water

•

Bay Leaf

•

1 lb

Linguine

Cooking Instructions

Preheat the pot. Add Cooking Oil (1 tsp) when the pot is hot.

Sauté Onions (1/2 cup) , Celery (1/2 cup) , Carrots (1/2 cup) , and Bell Peppers (4 Tbsp) for two minutes. Stir frequently. Add Salt (1 tsp) and Ground Black Pepper (1/2 tsp) . Turn off heat.

Add the Water (2 cups) . Using a wooden spoon, deglaze the pot of fond left on the bottom. Add the frozen Boneless, Skinless Chicken Thigh (1) , Chicken Broth (2 cups) , and Bay Leaf (1) .

Seal lid and bring to pressure, either by using the manual setting for 30 minutes or the soup setting, which on my Instant Pot defaults to 30 minutes.

When time is up, turn off cooker and allow pressure to drop on its own, approximately 15 minutes. Carefully open cooker. Using a long handled utensil, break apart the chicken and stir soup.

Add the Linguine (1 lb) , cover pot, and allow residual heat to cook the pasta through, approximately 10 minutes.

Remove bay leaf and serve. Enjoy!

Nutrition Per Serving

CALORIES

383

FAT

4.2 g

PROTEIN

15.8 g

CARBS

67.7 g