Healthy Instant Pot Chicken Noodle Soup

Описание: Follow ‪@HungryHobby‬ for more healthy recipes! For printable version go to my website - google hungry hobby chicken noodle

Ingredients
• 1 tablespoon butter or oil
• 3 garlic cloves minced
• 1 yellow onion chopped
• 3-4 carrots chopped, or sliced into half moons
• 3 celery ribs sliced
• 8 cups chicken broth or vegetable broth
• 2 bay leaves
• 2 lbs boneless, skinless chicken thighs
• 8 ounces rotini chickpea pasta
Garnish
• ½ cup fresh parsley chopped
Instructions
1️⃣Turn on the saute function on the Instant Pot. Add butter/oil, onion, garlic, carrots, and celery. Saute for 1-3 minutes.  

2️⃣Add in broth, chicken thighs, and bay leaves. Lock the lid on and set the dial to sealing. Pressure cook for 12 minutes and then use quick release by turning the dial/lever to vent. Once pressure is fully released, remove the lid.

3️⃣Remove bay leaves. Set the instant pot back to saute. Using tongs, remove the chicken from the soup. Add in the pasta and cook according to package directions. While the pasta is cooking, shred your chicken. Once the pasta is cooked al dente, turn off the Instant Pot and add the chicken back in. Garnish with fresh parsley.

To Store: Store healthy chicken noodle soup in the refrigerator for 3-5 days in an airtight container, and reheat to 165F in the microwave or on the stove.
To Freeze: Fill the freezer-safe container ¾ the way through and freeze for up to 3 months. Reheat from frozen in the microwave, or defrost under refrigeration and then reheat. Always reheat to 165F.

Freezer Meal Prep: Combine carrots, onion, garlic, celery, raw chicken (not previously frozen), bay leaves, and half the broth in a freezer bag. Add to the Instant Pot with the remaining half of the broth. Pressure cook on high for 25 minutes. Quick release, remove chicken and cook noodles on sautee function. Add back in shredded chicken. Garnish with parsley and serve!

#dietitian #soup #instantpot