Instant Pot Creamy Chicken Noodle Soup

foodiesterminal.com

Sharon Grissom

2 cups egg noodles (**Uncooked. I used medium egg noodles.)

1 pound chicken (**boneless skinless chicken breasts or thighs. Fresh or thawed.)

½ tbsp garlic

1 cup onion (**yellow onion roughly chopped.)

1 cup celery (**roughly chopped.)

1 cup carrots (**diced into half moons.)

¼ cup All-Purpose Flour

4 tbsp Unsalted Butter

1 tbsp Olive Oil (**use extra light or light olive oil. You can also use any neutral oil like canola, sunflower, avocado oil.)

2 Bay leaf

Salt (to taste) (**use according to your own personal preference.)

Seasonings

¼ tsp Ground Black Pepper

¼ tsp thyme

¼ tsp oregano

Dairy

2 cups whole Milk (**or use 2% milk.)

⅓ cup Heavy Whipping Cream

Liquid

1 tbsp Better Than Bouillon (**chicken base)

4 cups Water (**warm. Stir the above 1 tbsp better than bouillon chicken base into the warm water to make an instant flavorful chicken stock.)

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subheading: Equipment Used:

Instant Pot DUO 6 quart

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