IN­STANT POT CHICKEN NOO­DLE SOUP

Canadian Living - - Soups & Breads -

MAKES 8 SERV­INGS HANDS-ON TIME 20 MIN­UTES TO­TAL TIME 1 ¾ HOURS

Broth 1 whole chicken (about 1.5 kg) 10 pep­per­corns 5 pars­ley stems 2 bay leaves 2 sprigs thyme

250 g spaghetti, bro­ken in quar­ters (about 2 cups) 1 tbsp canola oil 3 car­rots, sliced 2 ribs cel­ery, chopped 1 onion, chopped 2¼ tsp salt 3 tbsp chopped pars­ley (op­tional) le­mon wedges (op­tional)

Broth Place chicken, 10 cups wa­ter, pep­per­corns, pars­ley, bay leaves and thyme in 6- to 8-quart In­stant Pot. Lock lid; close Pres­sure Re­lease Valve. Press Man­ual Pres­sure Cook; set to high for 25 min­utes (takes about 30 min­utes to come to pres­sure). When cook­ing fin­ishes, press Can­cel; al­low pres­sure to nat­u­rally re­lease un­til Pres­sure Re­lease Valve drops (takes about 20 min­utes).

Open lid. Trans­fer chicken to bowl; let cool enough to han­dle. Shred chicken into large pieces, dis­card­ing bones and skin. Strain Broth through fine-mesh sieve into large bowl; let stand for 5 min­utes. Skim any fat that rises to sur­face.

Cook pasta ac­cord­ing to pack­age direc­tions. Drain; place on bak­ing sheet to cool.

Clean In­stant Pot in­sert; press Sauté. Add oil, car­rots, cel­ery, onion and salt; cook un­til soft­ened, about 7 min­utes. Add Broth; bring to sim­mer. Cook un­til veg­eta­bles are ten­der, about 12 min­utes.

Di­vide noo­dles and chicken among bowls; la­dle soup over top. Sprin­kle with pars­ley (if us­ing). Serve with le­mon wedges (if us­ing).

For the best user ex­pe­ri­ence, con­sult your ap­pli­ance man­ual to un­der­stand your model’s func­tions.

PER SERV­ING about 291 cal, 20 g pro, 10 g to­tal fat (2 g sat. fat), 28 g carb (2 g di­etary fi­bre, 3 g sugar), 58 mg chol, 725 mg sodium, 337 mg potas­sium. % RDI: 3% cal­cium, 8% iron, 39% vit A, 5% vit C, 8% fo­late.

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