Ingredients
Units
Scale
- 48 oz Chicken Stock
- 1 cup Water
- 1/8 tsp Garlic Salt
- 1/2 tsp Poultry Seasoning
- 1/8 cup Parsley chopped
- 1 Rotisserie Chicken cut into bite-size pieces
- 4 stocks of Celery chopped
- 4 Carrots chopped
- 1 Onion diced
- 1TLB olive oil
- 1/2 bag Egg Noodles
- Salt & Pepper to taste
Instructions
- Prepare the egg noodles per the package directions, drain, and set aside.
- Prepare all of your vegetables and the rotisserie chicken.
- Plugin the Instant Pot and set to 6 minutes
- Place the olive oil, chopped onion, celery, salt & pepper in the bottom of the pot
- Cook for about 2 minutes to soften.
- Add the remaining ingredients (except the egg noodles).
- With the timer on 6 minutes, secure the lid and set it on lock.
- When the timer goes off, slowly release the steam.
- When lid releases: Enjoy
- Prep Time: 15
- Cook Time: 6
- Category: soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 225
- Sugar: 9.7 g
- Sodium: 880.8 mg
- Fat: 7.6 g
- Carbohydrates: 24.2 g
- Fiber: 4.1 g
- Protein: 15 g
- Cholesterol: 32 mg
