Description
Shredded chicken breast, egg noodles, red Idaho® Potatoes, carrots, and celery combined with delicious herbs and spices in a creamy flavorful chicken broth. The classic comfort food that is kid friendly!
Ingredients
- 1 tablespoon salted butter
- 5 cloves garlic, chopped
- ½ cup white onions, diced
- 6 cups chicken broth
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- 3 red Idaho® Potatoes, cubed
- 2 pounds bone-in, skin-on chicken breasts
- ½ teaspoon dried thyme
- ½ teaspoon dried sage
- ½ teaspoon dried marjoram
- 1 ½ teaspoons salt, plus more to taste
- ¾ cup 2% milk
- ½ cup all-purpose flour
- 6 ounces egg noodles
- ½ teaspoon black pepper, or to taste
- 1 teaspoon fresh parsley, chopped
Instructions
- Turn Instant Pot® to the “Saute” setting. Add butter and once melted
- add garlic and white onions. Cook
- stirring occasionally
- until fragrant. Avoid browning and burning garlic and onions. Add chicken broth. Stir and scrape the bottom of the Instant Pot® to remove anything stuck to it. Add carrots
- celery
- red Idaho® Potatoes
- chicken breast
- dried thyme
- dried sage
- dried marjoram
- and 1 1/2 teaspoon salt. Stir and cover with the lid.
- Set Instant Pot® to the “Pressure Cook” setting. Cook on high for 15 minutes. Move the valve to the sealing position. When done cooking
- release the pressure manually.
- Open the lid
- and transfer chicken breast to a plate. Discard skin and bones
- and shred chicken.
- In a small bowl
- whisk together milk and all-purpose flour. Set Instant Pot® to the “Saute” setting. Bring to a boil. Add egg noodles and cook accordingly to package instructions. Add the milk and flour mixture. Once egg noodles are cooked and soup is thickened
- add the shredded chicken back to the pot. Stir. Taste the soup and add more salt to open up flavors if needed.
- Turn off the Instant Pot®. Serve soup and garnish with black pepper and parsley.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 1 hr 10 mins
Servings: 6