INSTANT POT CHICKEN NOODLE SOUP RECIPE BY TASTY
Is there anything better than chicken noodle soup when you are feeling chilly or under the weather? Use homemade chicken stock for a deeper flavor or store-bought for a quick and easy fix-either way, this soup is comforting and delicious.
Provided by Betsy Carter
Categories Lunch
Time 40m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Set the Instant Pot to sauté and add the olive oil. Once the oil begins to shimmer, add the onion, carrots, and celery and cook, stirring often, until just starting to soften, about 10 minutes. Add the garlic, thyme, salt, and pepper and cook, stirring constantly, until aromatic, about 30 seconds.
- Add the chicken and chicken stock and cover with the lid. Place the lid on the Instant Pot and set to Soup/Broth for 5 minutes. Once the timer goes off, release the pressure naturally for 10 minutes.
- Remove the lid, then add the egg noodles. Cover and turn the Instant Pot to sauté. Cook for about 7 minutes, or according to the package instructions, until the noodles are al dente.
- Ladle the soup into bowls and serve with crackers, if desired.
- Enjoy!
Nutrition Facts : Calories 1063 calories, Carbohydrate 85 grams, Fat 66 grams, Fiber 2 grams, Protein 27 grams, Sugar 13 grams
INSTANT POT CREAMY AVOCADO CHICKEN SOUP RECIPE BY TASTY
Here's what you need: olive oil, medium yellow onion, green bell pepper, jalapeño, Campbell's® Cream of Chicken Soup, Pace® Avocado Salsa, corn, water, Tyson® Frozen Boneless Skinless Chicken Breast, kosher salt, freshly ground black pepper, avocado, fresh cilantro, tomato, tortilla strip
Provided by Pace
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- Set the Instant Pot to sauté. Heat the olive oil in the pot, then add the onion, green bell pepper, and jalapeño (if using) and cook until softened, 6 minutes.
- Add the Pace® Avocado Salsa, Campbell's® Cream of Chicken Soup, corn, water, the Tyson® Chicken Breast, salt, and pepper and stir to combine, completely submerging the chicken into the liquid. Turn off sauté mode by pressing cancel. Secure the lid of the Instant Pot, then press the soup/broth button, adjust the pressure to low, and set the cook time to 20 minutes.
- Once the timer goes off, manually turn the vent to release the steam, then remove the lid. Using two forks, shred the chicken completely. Stir the soup to make sure everything is well incorporated.
- Ladle the hot soup into bowls and garnish with sliced avocado, cilantro, chopped tomatoes, and tortilla chips.
- Enjoy!
Nutrition Facts : Calories 458 calories, Carbohydrate 39 grams, Fat 20 grams, Fiber 6 grams, Protein 32 grams, Sugar 5 grams
INSTANT POT CREAMY CHICKEN SOUP
Steps:
- Turn your Instant Pot on SAUTE mode. Add oil and heat. Add the chopped onion and garlic and stir for a couple of minutes.
- Add chicken, sun-dried tomatoes, bell pepper, oregano, cumin, paprika, chili powder, and chicken stock.
- Place the lid on the Instant Pot and lock into place. Turn knob to sealing. Press the MANUAL or PRESSURE COOK button. Set the cook time for 20 minutes on high pressure.
- When cook time is complete, carefully perform a quick release of the pressure.
- Remove chicken from the Instant Pot. Shred cooked chicken and return back into the pot.
- Stir in cream, cream cheese, and cheddar. Turn the Instant Pot to SAUTE mode to heat up the soup while stirring until cream and cheese are melted and the soup is smooth.
- Adjust seasoning with salt and pepper and ladle the soup into bowls and garnish with fresh cilantro. Enjoy!
Nutrition Facts : Servingsize 1 serving, Calories 1439 kcal, Fat 72 g, SaturatedFat 29 g, Cholesterol 506 mg, Sodium 2819 mg, Carbohydrate 57 g, Sugar 29 g, Protein 132 mg
CHICKEN IN CREAMY AVOCADO SAUCE
Make and share this Chicken in Creamy Avocado Sauce recipe from Food.com.
Provided by mia.sarx
Categories Chicken Breast
Time 17m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pound chicken to 1/2 inch thickness.
- Heat oil in a large skillet.
- Sprinkle chicken with cumin, salt, and cayenne pepper.
- Place chicken and garlic in skillet and cook over medium-high heat, 2 minutes per side.
- Add tomatoes; cover and simmer until chicken is cooked through, 5 to 6 minutes.
- Transfer chicken to serving platter; keep warm.
- Cook juices in skillet over high heat until thickened, about 2 minutes.
- Reduce heat to low; stir in sour cream, avocado, and cilantro until well blended.
- Pour over chicken.
- Serve over hot cooked linguine.
Nutrition Facts : Calories 422.3, Fat 28.5, SaturatedFat 7.9, Cholesterol 101.2, Sodium 533.1, Carbohydrate 9.8, Fiber 4.2, Sugar 3.1, Protein 32.7
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