Chicken Noodle Soup
Chicken, rice, and everything nice! You can make this delicious and comforting soup in under 30 minutes — making it a perfect weeknight dish!
Prep Time: 10 minutes
Cooking Time: 20 minutes
Servings: 4
By: Campbell's®
Ingredients:
1/2 pound boneless skinless chicken breasts
1 carrot peeled and chopped (about 1/2 cup)
1 stalk celery sliced (about 1/2 cup)
2 ounces uncooked extra wide egg noodles (about 1 cup dry)
4 cups Swanson® Chicken Broth
Instructions:
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Season the chicken with salt and pepper. Add the carrot, celery, chicken, noodles and broth to a 6 quart Instant Pot®.
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Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 5 minutes (timer will begin counting down once pressure is reached- it takes about 15 minutes). When done, press Cancel and use the quick release method to release the pressure.
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Remove the chicken from the pot. Shred the chicken and return to the pot. Season to taste.
RECIPE NOTES
NUTRITIONAL VALUES PER SERVING: Calories: 120 | Fat: 1.2g | Saturated fat 0.2g | Cholesterol 29 mg |Protein: 11.8g | Sodium: 902mg | Fiber: 1.3g | Carbohydrates: 13.2g | Vitamin A 289 %DV | Vitamin C 1 %DV | Calcium 2 %DV | Iron 3 %DV
*Pressure Cook and Manual buttons are interchangeable
