Ingredients

The following ingredients have 4 Servings
  • 3 boneless skinless chicken breasts
  • 2 tablespoons unsalted butter
  • 1 cup carrots (, sliced)
  • 1 medium yellow onion (, chopped)
  • 1 garlic clove (, minced)
  • 3 thyme sprigs
  • 2 bay leaves
  • 9 cups chicken broth
  • 1 cup celery (, sliced)
  • 1 cup frozen green beans
  • 8 ounces egg noodles
  • 1 tablespoon lemon juice
  • 1/2 teaspoon white pepper
  • 1 teaspoon Kosher salt

Instruction

  • Set your Instant Pot to the saute function, add butter. When melted, add carrots, yellow onion and garlic. Saute for 2-3 minutes or until they start to soften.
  • Add thyme, bay leaves, chicken broth and chicken to the pot.
  • Use manual high pressure for 15 minutes. It will take a while to build because there is so much in the pot.
  • Remove the chicken pieces from the soup and shred with two forks.
  • Add frozen green beans, celery and egg noodles to the soup and set the Instant Pot to the saute setting again.
  • Cook for another 6 minutes uncovered, or until the noodles are cooked.
  • Lastly, taste and season with white pepper, Kosher salt and lemon juice.
  • Serve immediately.
  • If you’ve tried this recipe, come back and let us know how it was!