Homemade Chicken Noodle Soup

🧂 Ingredients

• 1 Yellow Onion - diced
• 2 Cups Baby Carrots - diced
• 2 Celery stalks - diced
• ½ Cup Salted Butter
• 1 tablespoon Minced Garlic
• ½ teaspoon Dried Thyme
• 2 teaspoon Dried Parsley
• 1 teaspoon Ground Black Pepper
• 1 tablespoon Better Than Bouillon
• 1 Package Reames Homestyle Frozen Egg Noodles
• 4 Cups Chicken Stock
• 4 Cups Low Sodium Chicken Broth
• 2 Bay Leaves
• 1 lb Boneless Chicken Breast - quartered
• 2 Cups Heavy Cream

Instructions

• 1 Dice and slice the onions, carrots, and celery.
• 2 Turn on the Instant Pot to Sauté, high, for 13 minutes and add a stick of
  butter.
• 3 Once the the butter is almost completely melted add the veggies and sauté for
  about 8 minutes until fragrant and the onions are becoming translucent.
• 4 Add minced garlic, thyme, parsley, and pepper and sauté for about another 2-3
  minutes.
• 5 Scoop in the Better than Bouillon, stir, and turn the instant pot off.
• 6 Cut the chicken breasts into quarters. Pour in the bag of Reames Homestyle
  Frozen Egg Noodles into the pot, place the chicken pieces on top, then the bay
  leaves and pour the chicken stock/broth over the top of it all.
• 7 Set the Instant Pot to Pressure cook, high, for eight minutes.
• 8 Allow at least a five minute natural release then manually release the remaining
  pressure.
• 9 Open the lid pull out chicken pieces to shred. Add the chicken back in, and
  slowly stir in the heavy cream. (See Notes)
• 10 Let the soup thicken a bit. Replace the lid and turn the 'keep warm' setting on
  high. (See Notes) Once the soup has thickened, serve immediately.

Nutrition Info