Instant Pot Chicken Noodle Soup with Spinach
Ingredients
The soup base
-
3
cups
egg noodles
-
1
cup
onion, chopped
-
2-3
cloves
garlic, chopped
-
3
carrots
chopped
-
3
stalks
celery, chopped
-
4
cups
fresh spinach
-
¼
cup
sundried tomatoes
-
2
tbsp
Better Than Bouillon® Reduced Sodium Roasted Chicken Base
-
6
cups
chicken stock
-
½
tbsp
olive oil
-
to taste
salt and pepper
The chicken
-
1
skinless
chicken breast
-
3
pieces
chicken drumsticks
Instructions
- 1. Set the Instant Pot to the Saute function and heat olive oil.
- 2. Add garlic and onions, cooking until fragrant.
- 3. Stir in carrots, celery, and spinach, cooking for 2-3 minutes until soft.
- 4. Add Better Than Bouillon, chicken stock, and chicken to the pot.
- 5. Seal the lid and cook on Manual High Pressure for 10 minutes.
- 6. Allow steam to release naturally, then remove the chicken.
- 7. Set the pot back to Saute and add egg noodles and sundried tomatoes, cooking until noodles soften.
- 8. Shred the chicken and return it to the pot, adjusting seasoning with salt and pepper.
Nutrition Facts (estimated)
Servings
6
Calories
256
Total fat
9g
Total carbohydrates
20g
Total protein
22g
Sodium
mg
Cholesterol
mg
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