Chicken Noodle Soup
Makes 4 servings
Macros:229 cal, fat 6g, carbs 10g, protein 28g, fibre 1g
Ingredients:
1 lb boneless skinless chicken thighs (trimmed of all fat)
1/4 teaspoon sea salt
1 teaspoon olive oil
1/2 cup diced onion
1/2 cup diced celery
1/2 cup peeled and sliced carrot
1 tbsp minced garlic
4 cups low-sodium chicken broth
2 bay leaves
black pepper (to taste)
1 cup egg noodles
parsley (for garnish)
INSTANT POT INSTRUCTIONS:
Season the chicken with salt. Press saute & add the oil. Add the onion, celery, carrot
and garlic and sauté until soft, 4 to 5 minutes.
Add the chicken, broth, bay leaves and 1/8 teaspoon black pepper.
Cover and cook high pressure 15 minutes, let the pressure release naturally.
Discard the bay leaves, coarsely shred the chicken with two forks and return to the soup, add the noodles and cook 2
minutes high pressure. Quick or natural release.
Garnish with parsley and serve.
STOVE TOP INSTRUCTIONS:
Season the chicken with salt. Heat a large pot or Dutch oven over medium high heat.
Add the oil, onion, celery, carrot and garlic and sauté until soft, 5 minutes.
Add the chicken, chicken broth, 1/4 cup water, bay leaves and 1/8 teaspoon black pepper.
Bring to a boil over high heat, then cover and reduce to a simmer, cook until the chicken shreds easily with a fork, about
35 minutes.
Discard the bay leaves, coarsely shred the chicken with two forks and return to the soup, add the noodles and cook
according to the package directions.
Garnish with parsley and serve.
