CHICKEN NOODLE SOUP

Name: CHICKEN NOODLE SOUP
Prep time: 25 min
Cook time: 70 min
Total time: 95 min
Yield: 2
Ingredients: McCormick® Whole Black Pepper; SIGNATURE SELECTS Iodized Salt & Pepper Set; Oppy Organic Meyer Lemons; GreeNoodle Noodles, Plain; Kitchen Basics Chicken Bone Broth; Litehouse Freeze Dried Thyme; Elephant Garlic; Vidalia Brands Sweet Onion Petals, Sour Cream and Onion Flavor; Celery; Carrot; Bluebonnet Nutrition Vegetable Oil Sticks; Marinated Boneless Skinless Chicken Breast

Serves 2

25 mins prep

70 mins cook

95 mins total

Forgot to defrost chicken and want to make soup? I got you!!

0 servings

cupegg noodles

tspdried thyme

tbspvegetable oil

skinless boneless chicken breast

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Hit sauté function for 10 minutes. Stir in the oil, carrots, celery, garlic and onions and sauté until soft, about 5 minutes. Add the broth, chicken, and thyme. Close lid and pressure cook on high for 10 minutes thawed chicken or 25 minutes for frozen chicken. Quick release and take the chicken out and put it on a plate. Shred the chicken with two forks, and return the chicken back into the pot.  Add the noodles and lemon juice and pressure cook on high for 0 minutes (yes zero).

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CHICKEN NOODLE SOUP

Serves 2

25 mins prep

70 mins cook

95 mins total

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