Ingredients

The following ingredients have 5 Servings
  • 2 Tbsp. oil (avocado or olive)
  • 1 sweet onion (finely chopped)
  • 3 cloves garlic (crushed)
  • 6 cups chicken broth (regular sodium)
  • ½ tsp. thyme (dried)
  • ½ tsp. rosemary (dried)
  • ½ tsp. oregano (dried)
  • 1 ½ - 2 tsp. salt (to taste)
  • ½ tsp. black pepper
  • 1 - 1 ¼ lb. chicken breasts
  • 4 carrots (peeled and cut into bite-sized pieces
)
  • 4 stalks celery (cut into bite-sized pieces)
  • 8 oz. rotini pasta (gluten-free if needed*)
  • 1 cup milk (cashew or almond milk)

Instruction

  • Set a 6-quart Instant Pot to the sauté function and add oil and onions. Sauté for 2-3 minutes. Add crushed garlic and continue sautéing for an additional minute.
  • Pour in chicken broth, scraping the bottom of the pot to ensure no bits or pieces are stuck.
  • Mix in dried herbs, salt, and pepper.
  • Submerge chicken breasts in the liquid.
  • Layer carrots and then celery in the pot.
  • Close the lid, ensure the pressure release valve is sealed, and set the Instant Pot to high pressure for 10 minutes. Quick release the pressure when the timer goes off.
  • Shred the chicken breasts using two forks when the soup is done cooking.
  • Pour in milk and add pasta. Set Instant Pot to the sauté function and cook pasta according to package directions.
  • Serve chicken noodle soup with crackers or homemade croutons. Enjoy!