Perfect to have this warm and tasty chicken noodle soup on the dinner table in a cold winter.
Ingredients
• 2 lb. boneless skinless chicken breasts or legs or thighs
• 1 small chopped yellow onion
• 1.5 cloves of minced garlic
• 2 chopped carrots
• Some Kosher salt to taste
• Some black pepper to taste
• 2 tbsp. extra-virgin olive oil
• 2 stalks celery, chopped
• 4 cups of low-sodium chicken broth or 2 tbsp. of chicken batter
• 3 cups of water
• 8 oz. egg noodles
• Instructions:
Instruction
1. Turn Pot to sauté setting. Heat oil, then add carrots, and celery, cook, stirring occasionally, until vegetables are slightly tender (6-8 minutes).
2. Add garlic and cook for 1 minute. Add chicken and season with salt and pepper. Add broth and water; close lid.
3. Set Pot to Soup setting and set timer for 7 minutes.
4. When it’s complete, naturally release air, wait till cool.
5. Remove chicken and shred into smaller pieces; put back to pot.
6. Add egg noodles and switch to Sauté setting and cook 4 to 6 minutes.
