Chicken Noodle Soup
Chicken, rice, and everything nice! You can make this delicious and comforting soup in under 30 minutes — making it a perfect weeknight dish!
Prep Time: 10 minutes
Cooking Time: 20 minutes
1/2 pound boneless skinless chicken breasts
1 carrot peeled and chopped (about 1/2 cup)
1 stalk celery sliced (about 1/2 cup)
2 ounces uncooked extra wide egg noodles (about 1 cup dry)
4 cups Swanson® Chicken Broth
Season the chicken with salt and pepper. Add the carrot, celery, chicken, noodles and broth to a 6 quart Instant Pot®.
Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 5 minutes (timer will begin counting down once pressure is reached- it takes about 15 minutes). When done, press Cancel and use the quick release method to release the pressure.
Remove the chicken from the pot. Shred the chicken and return to the pot. Season to taste.
NUTRITIONAL VALUES PER SERVING: Calories: 120 | Fat: 1.2g | Saturated fat 0.2g | Cholesterol 29 mg |Protein: 11.8g | Sodium: 902mg | Fiber: 1.3g | Carbohydrates: 13.2g | Vitamin A 289 %DV | Vitamin C 1 %DV | Calcium 2 %DV | Iron 3 %DV
*Pressure Cook and Manual buttons are interchangeable