Delicious and healthy chicken noodle soup made in the Instant Pot!
Prep Time 15minutes
Cook Time 30minutes
Total Time 45minutes
1 3/4 poundschicken thighsboneless, skinless
1dried bay leaf
1/2poundpasta of your choice(we like brown rice noodles of various shapes)
3Tbsp fresh parsleychopped
sea salt and pepperto taste
Turn the Instant Pot to 'saute' and add in the oil.
Once warm, add in the chicken thighs, along with a bit of salt and pepper, and cook them for four minutes.
Flip them carefully and cook them on the other side for four minutes. Give the other side a little salt and pepper at this time as well.
Transfer the chicken to a bowl or plate.
Add the veggies (onion, carrot, celery, garlic) along with a sprinkle of salt to the remaining fat in the pot.
Cook them for 1-2 minutes, just to bring out the flavor.
Stir in the spices (thyme, turmeric, bay leaf), and cook for another minute.
Add back the chicken, along with the water.
Cover the pot with the lid, lock it into place, and cook at high pressure for 20 minutes.
After the 20 minutes, let the pot sit untouched for five more minutes.
Release the steam using the vent.
Remove the lid and (using a slotted spoon or tongs) transfer the cooked chicken to a clean cutting board.
Cut the chicken into bite-sized pieces.
Turn the Instant Pot to 'saute'.
When the liquid begins to bubble, add in the pasta, cooking for the amount of time stated on the package (different shapes and flours have different times, so please check your particular brand for exact directions).
Once the pasta has cooked through, add back the chopped chicken, along with the parsley and salt and pepper, to taste.
Ladle into bowls and enjoy your scrumptious soup!
Nutrition facts based on using brown rice noodles. WW SmartPoints: 8