With 4-5 inches of snow predicted this weekend, a hot, filling chicken noodle soup seemed like the perfect thing.
- 6 cups chicken broth
- 2 large chicken breasts
- 1 medium-sized carrot, chopped
- 1 small onion, chopped
- 1 medium potato, chopped
- 1 stalk celery, thinly sliced
- 2 Tablespoons minced garlic
- 1 Tablespoon olive oil
- 1 bay leaf
- Kosher salt
- 8 oz rotini or soup noodle of choice, such as egg noodles, orzo, or ditalini
- Parsley (for garnish, optional)
Press “Saute” button on Instant Pot and select the lowest heat setting. Heat olive oil, and sauté garlic, onion, and celery until onion begins to become translucent.
Deglaze pot with 1 cup of the chicken broth. Add chicken breasts, potato, salt, and pepper, and cook at high pressure for eight minutes, with a 10-minute natural pressure release. Remove chicken and vegetables from the pot, leaving liquid. Chop or shred chicken.
Add the remaining 6 cups of chicken broth to the pot, and top with the noodles. DO NOT STIR. Cook at high pressure for four minutes, and release pressure when finished. Add chicken and vegetables back to the pot, give everything a good stir, and serve. Garnish with parsley.