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Instant Pot Chicken Noodle Soup

Rachel Gurk
  • 50 minutes
  • Serves 6

INGREDIENTS

1 tbsp

olive oil

1 cup

diced carrots (2-3 carrots)

1 cup

diced celery (about 3 stalks)

1/2 cup

diced onion (about 1 small yellow onion)

1/2 tsp

salt

1/4 tsp

pepper

4 cups

chicken broth

4 cups

water

2 lb

boneless skinless chicken broth

1/2 tsp

dried thyme

1

bay leaf

1

sprig rosemary

3 cups

dry wide egg noodles

1/2 cup

to 1 cup frozen peas

1/4 cup

minced fresh parsley