Chicken Noodle Soup
I wanted a basic soup, that was pretty easy and had an amazing flavor. This Chicken Noodle Soup is both! Perfect for a cold night. Add Our Jalapeno Corn Bread and you can't go wrong.It's so simple and taste Delicious! I was temped (and still might) to get a mug and just drink the broth.. yes! it's that good!
Add butter and chicken broth to your instant pot, turn saute on until butter melts.
Next add chicken and spices. Place your lid on, and press manual for 25 min, natural release 10 min. Remove chicken and Shred. (discard skin and bones)
Spoon out any large pieces of skin that came off your chicken. I had like 4 or 5
Add Shredded Chicken back to pot, add water and carrots, along with spaghetti noodles. Place your lid on, sealing (not venting) and press manual 10 min high pressure.
Stir and ENJOY!~
You Will Need
2 Cups Chicken Broth
6 Cups Water
3 Chicken Thighs skin on bone in.
1 Stick Butter
1/2 tsp Basil
1 tsp Onion Powder
1 tsp Garlic Salt
1/2 tsp Black Pepper
1 tsp Oregano
2 Small Bay Leaves
2 tsp salt
1/2 cup Shredded Carrots (or rounds) I used shredded.
1/2 package spaghetti noodles broke in half.
Directions
1. Add butter and chicken broth to your instant pot, turn saute on until butter melts.
2. Next add chicken and spices. Place your lid on, and press manual for 25 min, natural release 10 min. Remove chicken and Shred. (discard skin and bones)
3. Spoon out any large pieces of skin that came off your chicken. I had like 4 or 5
4. Add Shredded Chicken back to pot, add water and carrots, along with spaghetti noodles. Place your lid on, sealing (not venting) and press manual 10 min high pressure. Instant Release
Stir and ENJOY!~