Light Chicken Noodle Soup
Easy and light chicken noodle soup to enjoy when you are sick or on cold weather days.
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