Instant Pot Chicken Noodle Soup

Extra-Virgin Olive Oil - to start, you’ll need 1 tablespoon of extra-virgin olive oil to saute your aromatics in!

Carrots - carrots are a must in chicken noodle soup! For this one, you’ll need 5 medium carrots that have been chopped into ½-inch coins.

Celery - celery is another classic chicken noodle soup veggie! 5 stalks of thinly sliced celery will head into the pot too.

Yellow Onion - ½ of a diced yellow onion will provide some really delicious flavor to the soup.

Garlic - 2 cloves of grated garlic (a microplane makes grating garlic so easy) provide depth of flavor to the finished product.

Chicken Thighs - you’ll also want to grab 1½ pounds of boneless, skinless chicken thighs. Thighs provide delicious flavor here, but if you’d rather use chicken breasts, that’s fine too.

Chicken Broth - 12 cups (96 fluid ounces) of chicken broth provides the liquid base for the soup.

Salt and Pepper - a teaspoon of salt and a ½ teaspoon of pepper will be used to season the thighs before tossing them into the Instant Pot.

Bay Leaves - for some added flavor, 2 bay leaves will hang out in the Instant Pot until it’s ready to serve.

Noodles - chicken NOODLE soup has to include noodles! You’ll need 12 ounces of noodles (gluten-free rotini is pictured here) for your soup. Any small shape (think: rotini, penne, bowtie, etc.) will work great.

Lemon - to brighten everything up, you’ll also need the juice of one lemon (about 2 tablespoons-worth of lemon juice).

Parsley - fresh, chopped parsley will finish the soup off beautifully!

Directions at fedandfit.com

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