CHICKEN NOODLE SOUP | Cilantro Parsley

Cilantro Parsley

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

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CHICKEN NOODLE SOUP

Serves 225 mins prep70 mins cook

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

0 servings

What you need

ground black pepper

iodized salt

lemon

cup egg noodles

cup chicken broth

tsp dried thyme

garlic

Vidalia Brands Sweet Onion Petals, Sour Cream and Onion Flavor

cup vidalia onion

celery

carrot

Bluebonnet Nutrition Vegetable Oil Sticks

tbsp vegetable oil

Marinated Boneless Skinless Chicken Breast

skinless boneless chicken breast

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Instructions

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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