Creamy Chicken Noodle Soup

Ingredients

• Onions

  Raw

  ¾ cup, sliced or 86g

• Baby carrots

  Baby, raw

  1 cup or 246g

• Celery

  Cooked, boiled, drained, with salt

  1 cup, diced or 150g

• Chicken broth

  Soup, canned, ready-to-serve

  8 cup or 1.92kg

• Egg noodles

  Dry, enriched

  6 cup or 228g

• Garlic

  Raw

  ½ tsp or 1g

• Oregano

  Spices, dried

  ¼ tsp, ground or 0.5g

• Parsley

  Raw

  1 tsp or 1g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ½ tsp or 1g

• Chicken breast tenders

  Uncooked

  600g

• Whole milk

  3.25% milkfat, with added vitamin D

  ¾ cup or 183g

• Butter

  Unsalted

  ⅓ cup or 76g

• Cornstarch

  ¼ cup or 32g

Directions

1. For the Instant Pot, add the onion, carrots, celery, broth, pasta, garlic, oregano, parsley, salt and pepper to the Instant Pot. Stir.
2. Add the chicken on top, setting it into the broth.
3. Secure the lid, make sure the vent is set to sealing.
4. Cook on Manual HIGH for 3 minutes. Allow for a 3 min NPR before performing a controlled quick release.
5. Remove and shred the chicken tenders.
6. Whisk together the heavy cream and cornstarch until completely combined.
7. Add the cornstarch and cream slurry to the Instant Pot, stir until thickened.
8. Add in the shredded chicken. Serve hot!
9. Recipe by: Karli (source: https://cookingwithkarli.com/creamy-chicken-noodle-soup/)

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