Ingrédients (4 portions)

chicken 1.5 lb

chicken broth 8 cups

sliced carrots 2

sliced celery 2 stalks

chopped onion 1

garlic 3 cloves

egg noodles 2 cups

thyme 1 tsp

salt and pepper to taste

Préparation

Place chicken, broth, carrots, celery, onion, garlic, and thyme into the Instant Pot inner pot.

Cook on high pressure for about 7 minutes.

Allow a natural release for 10 minutes, then remove the chicken.

Shred the chicken.

Add the noodles and cook on Sauté mode until tender.

Return the shredded chicken to the pot, season, and serve.

Notes & Astuces du chef

Recipe based on an authentic Instant Pot recipe from Pressure Cook Recipes / Amy + Jacky: https://www.pressurecookrecipes.com/instant-pot-chicken-noodle-soup/. This is a summarized version for the website. Estimated nutrition per serving is for filling out the recipe card, unless otherwise indicated. No fish/seafood.

COOKING MEALS BOOK

Plat principal

(sans titre)

Difficulté easy	Préparation 15 min	Cuisson - min	Repos 10 min	Portions 4
Méthode instant_pot	Origine Autre	Catégorie Plat principal	Visibilité Publique

Ingrédients (4 portions)

chicken 1.5 lb
chicken broth 8 cups
sliced carrots 2
sliced celery 2 stalks
chopped onion 1
garlic 3 cloves
egg noodles 2 cups
thyme 1 tsp
salt and pepper to taste

Préparation

Place chicken, broth, carrots, celery, onion, garlic, and thyme into the Instant Pot inner pot.
Cook on high pressure for about 7 minutes.
Allow a natural release for 10 minutes, then remove the chicken.
Shred the chicken.
Add the noodles and cook on Sauté mode until tender.
Return the shredded chicken to the pot, season, and serve.

Notes & Astuces du chef

Informations nutritionnelles (par portion)

330 kcal

Calories

28g

Protéines

35g

Glucides

Lipides

Fibres

820mg

Sodium

(sans titre)

Ingrédients (4 portions)

Préparation

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(sans titre)