Chicken Noodle Soup
3 Carrots Large, chopped in 1 inch pieces
4 Celery Stalks, chopped in 1/2 inch pieces
1/2 onion small yellow, chopped
3 cloves garlic minced
1 2 inch ginger piece
2 tbsp olive oil
2 Bay Leaf
1 small bunch coriander
6 cups low sodium chicken broth
2 cups pasta Noodles
2 tbsps Parsley finely chopped
Salt & Pepper seasoning
Turn on your Instant Pot and set the SAUTE function. When IP reads HOT, add 2 tablespoons of olive oil to the pan.
Season chicken with salt and pepper. Place chicken in Instant Pot pan. Brown for 3-4 minutes on each side. Chicken will not be cooked through and that is OK.
Remove chicken from pot and set aside on a plate.
In pot, add onions, carrots, and celery and season with salt and pepper. Saute for 4-5 minutes until onion is translucent. Stir well.
Add garlic and ginger and continue to stir for 1-2 minutes as to not burn the garlic.
Add 1/3 cup of your chicken broth to the pot to deglaze the pan. Make sure to scrape off the brown bits at the bottom of the pan.
Next add the chicken back into the pot, plus any juices left on the plate.
Cover chicken with remaining broth.
Add in the bay leaves and cilantro.
Close the Insta Pot and cook on manual for 20 minutes.
Open after 20 minutes and stir well, remove bones and skin of chicken. Also remove the bay leaves and cilantro.
Add pasta in and stir, cover and cook for another 6 minutes on manual.
Once done mix well and add salt and pepper to taste.