Ingredients

The following ingredients have 4 Servings
  • 8 cups Swanson Chicken Broth ({64 oz.})
  • 3 cups cooked Rotisserie Chicken, shredded ({use thigh and drumstick meat for flavor})
  • 1/3 pound Linguine Noodles (broken into quarters {approx. 5 oz.})
  • 1 cup finely chopped Yellow Onion ({about 1 medium onion})
  • 1 cup peeled and thinly sliced Carrots ({about 3 medium carrots})
  • 1/2 cup thinly sliced Celery ({about 1.5 stalks})
  • 3 Bay Leaves
  • 2 Tbsp Cooking Oil ({I used Avocado Oil})
  • 1/2 tsp dried Thyme Leaves
  • 1 tsp fresh ground Black Pepper
  • optional: add Salt to taste

Instruction

  • Add oil to Instant Pot, set to 'Saute' mode, then add Onion, Carrots and Celery, and saute for 3 - 5 minutes or until onions look translucent.
  • Once onions are done, cancel Saute setting.
  • Add to Instant Pot the Chicken Broth, Shredded Chicken, Bay Leaves, Thyme, Pepper and broken Noodles.
  • Make sure to fully submerge your noodles in the broth.
  • Place lid on pot and select Pressure Cook, High Pressure and change cook time to 7 minutes.
  • Preheat will begin 10 seconds after settings have been selected.
  • Once cook time has completed, quick release pressure before removing lid. (I suggest a gradual quick release for less splatter and mess)
  • Allow soup to cool for 5 minutes, remove 3 bay leaves, then stir and serve!