Chicken Noodle Soup (IP)

  • 1 Tbs. butter
  • 1 C chopped celery
  • 1 C chopped carrots
  • 1/2 C diced onion
  • 1 garlic clove, minced
  • 2 Tbs. flour
  • 8 C chicken stock
  • 1-1/2 lb. boneless, skinless chicken breast
  • 1 tsp. dried sage
  • 2 bay leaves
  • 1/4 tsp. black pepper

  • 8 oz. dried egg noodles, cooked according to package directions

Melt butter in an Instant Pot set to Sauté. Add celery, carrots, onion and garlic; cook until soft and fragrant, 5 to 8 minutes. Sprinkle 2 tablespoons flour over vegetables, stir and cook 1 minute.

Add chicken stock, chicken breast, sage, bay leaves and pepper. Cover and cook on high pressure 20 minutes. Release pressure with quick or natural release. Remove chicken; shred or chop. Discard bay leaves; return chicken to pot. Add egg noodles and season with salt and pepper to tase.

Date Added:November 15, 2020
Classification:Soups & Stews
Meals:Lunch, Dinner
Course:Main Course

Instant Pot


2019, 2020