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I have been experimenting with recipes lately that will mostly fit in with my food allergies as well as help my husband and kids eat better.
Light Chicken Noodle Soup
This light chicken noodle soup is a better version of my creamy chicken noodle that I normally make and husband loves. Now I make mine with less chicken broth due to a slight allergy to chicken, but you can easily replace the water I add with chicken broth or even bone broth to add more flavor.
I do make this in the Instant Pot as I find it easier with kids to throw it all together, plus means I am not at the stove or checking the Slow Cooker for hours.
Tip: If using thicker or more chicken breast, up the time for cooking them. I used 2 thin boneless skinless chicken breasts.
Bonus: The veggies have very little taste once cooked in and my kids didn’t even notice them except the carrots!
Now you will be cooking this into 2 parts. The first is the chicken with broth, butter and seasonings. The 2nd part is when you shred the chicken, add noodles, more water and if you want more butter.
Light Chicken Noodle Soup
Ingredients
- 32 oz Organic Chicken Broth Low Sodium
- 2 thin Boneless Skinless Chicken Breast
- ¾ Stick of Avocado Butter
- ½ cup Chopped Cauliflower
- ½ cup Chopped Broccoli
- ½ cup Chopped Carrots
- Seasonings to taste
- 1 Box Elbow Macaroni Noodles
- Water
Instructions
- Add Chicken Broth, Butter, Seasoning (I used garlic pepper, parsley, onion, celery, and salt) into the Instant Pot.
- Turn on Soup Setting for 5 mins then Natural Release 5 mins.
- Shred the Chicken on a plate and add back into the Instant Pot.
- Add Noodles, Veggies and 6 cups of Water to the Instant Pot. (You can use Chicken broth, Veggie broth or a mix instead of water)
- Set to Manual 3 mins with full Natural Release.
- Let Cool and Serve
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