Cool weather has settled in and I’ve had a pot of soup on most days. Today I felt like some simple, quick chicken noodle.
Easy Chicken Noodle Soup
- 8 cups water
- 12 oz sliced carrots (I used frozen)
- 2 stalks of celery, sliced
- 1 lb boneless chicken breast, cubed
- 1/2 onion, diced
- 2 tsp crushed garlic
- 2 tsp dried poultry seasoning
- salt and pepper to taste
- 8 oz egg noodles
electric pressure cooker (instant pot, multi-pot, etc), blender
In the blender, add 4 cups water, 1 stalk of celery, and 6 oz of the carrots, blend until smooth. Add mixture to the instant pot, along with remaining water, chicken, vegetables and seasoning. Cover and cook on soup setting for 30 minutes.
Depressurize, add egg noodles, and set to saute setting, cooking uncovered for 10 minutes or until the noodles are tender. Add more salt and pepper as needed.
x-posted at What’s 4 Dinner Solutions
Annie DeMoranville 