Chicken Noodle Soup

There is nothing better than a hot bowl of homemade chicken noodle soup on a cold winter night.  This recipe is so delicious and quick to make.  If you are looking for some easy and delicious meals to make in your pressure cooker, I highly recommend purchasing The Rootitoot Cookbook.  Every recipe I made from this cookbook is delicious.

8 c chicken broth

1 1/2 lb boneless chicken, breasts or thighs, raw or cooked

1 1/2 c diced onion

1 c diced carrot

3/4 c diced celery

2 cloves garlic, minced

1 TBS lemon juice

1 tsp salt

1/4 tsp pepper

1 tsp dried basil

1/4 tsp dried sage (optional)

1/4 tsp thyme (optional)

8-12 oz egg noodles or pasta  (The more noodles/pasta you use, the less broth there will be.)

1 c frozen peas

Dice the chicken into bite-sized pieces.  Pour the chicken broth in the Instant Pot/pressure cooker.  Add all ingredients except the peas and stir it to separate all the chicken pieces.

Close the lid and set the valve to sealing.  Push Pressure Cook (or Manual) and set time for 3 minutes.  When the pressure cooker indicates it is done, leave it for 3 minutes natural release.  Then, flip the valve to venting for a quick release.  When the pin drops, open the lid.

Add the frozen peas.  The heat is enough to cook them while still keeping them fresh tasting.  Add salt and pepper if needed.

Source:  The Rootitoot Cookbook

Kimberly