Ingredients
– 500 g chicken breast, diced
– 1 onion, chopped
– 2 garlic cloves, minced
– 2 carrots, sliced
– 2 celery stalks, sliced
– 1 teaspoon dried thyme
– 1 teaspoon dried parsley
– 125 g egg noodles
– 1 L chicken broth
– 250 ml cream
Method
1. Begin by setting your Instant Pot to sauté mode. Once heated, add the diced chicken and cook until lightly browned.
2. Add chopped onion, minced garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables start to soften.
3. Stir in dried thyme and parsley. Mix well to combine all the flavors together.
4. Pour in chicken broth and add egg noodles. Close the lid and set the Instant Pot to cook on high pressure for 5 minutes.
5. After cooking, carefully release the pressure. Stir in the cream, then serve the soup hot.
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