Chicken noodle soup
Ingredients needed:
• 1 small onion
• 1 c petite carrots
• 1 c diced celery
• 8 c chicken broth
• 6 c uncooked egg noodles
• 1/2 tsp dried minced garlic
• 1/2 tsp oregano
• 1 tsp parsley
• 1/2 tsp salt
• 1/2 tsp pepper
• 6-8 chicken tenders , thawed
• 1 c heavy cream
• 1/4 c corn starch
Instructions
Step 1:
In the Instant Pot, add the onion, carrots, celery, broth, pasta, garlic, oregano, parsley, salt and pepper to the Instant Pot and stir.
Step 2:
Add the chicken on top, setting it into the broth.
Step 3:
Secure the lid, pressure cook on HIGH for 4 minutes. Allow for a 4 min NPR before performing a controlled quick release.
Step 4:
Remove and shred the chicken tenders.
Step 5:
Whisk together the heavy cream and cornstarch until completely combined.
Step 6:
Add the cornstarch and cream to the Instant Pot, stir until thickened. Add in the shredded chicken. Serve in bowls, enjoy!
