Instant Pot Rotisserie Chicken Noodle Soup

dadcooksdinner.com

Kathy Tugger

subheading: ROTISSERIE CHICKEN BROTH:

1 (2- to 4-pound) rotisserie chicken, breast meat removed and saved for later

Juices from the rotisserie chicken container

1 onion, peeled and halved

1 carrot, scrubbed and cut in half (or 4oz baby carrots)

1 stalk celery, cut in half

2 bay leaves

1 teaspoon fine sea salt

8 cups water

subheading: ROTISSERIE CHICKEN NOODLE SOUP:

1 tablespoon butter

1 medium onion, chopped

1 large carrot, peeled and sliced ½ inch thick

1 stalk celery, sliced ½ inch thick

½ teaspoon dried thyme

½ teaspoon fine sea salt

8 cups of Rotisserie Chicken Broth (from above)

4 ounces baby red potatoes, quartered

1 cup wide or extra-wide egg noodles

Breast meat from the rotisserie chicken, shredded

1½ teaspoons fine sea salt

¾ teaspoon fresh ground black pepper

Minced parsley for garnish

Directions at dadcooksdinner.com

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