What tastes better on a cold day, or when you have a cold, than a bowl of chicken and noodle soup? My family prefers a twist on this classic dish, AND it can be made in the Instant Pot. So simple and SO delicious!!
4 boneless, skinless chicken breasts (or in a pinch, 2 large cans of chicken)
2 boxes of chicken broth
1 tbsp of finely chopped garlic
1/2 sweet onion chopped
1 lb of carrots (I just buy the bag of baby carrots)
3 stalks of celery, cut into bite size slices
Bay leaf
1 tbsp of oregano
2/3 bag of egg noodles
Place chicken breasts in the bottom of the Instant Pot and pour 1 box of chicken broth over them. Set to cook for 20 minutes after coming to pressure (30 minutes for larger chicken breasts). Release the pressure. Shred the chicken.
Add garlic, onion, carrots, celery, bay leaf and oregano, then poor the second box of chicken broth over them and stir. Simmer for about 15 minutes or until the carrots are cooked through. Then add the noodles and cook for 10 more minutes.
Remove the bay leaf and enjoy!
Denise's Fanciful Function 