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Ingredients:
- Two boneless, skinless chicken breasts, or 6 drumsticks
- 6 chopped white mushrooms
- 2 chopped carrots
- 6 cups homemade chicken stock
- Half pound egg noodles
- Salt and pepper for taste
- 1 diced onion
- 4 cloves minced garlic
- A bay leaf
- 1 chopped celery stalk
- 1 T olive oil
- ¼ cup parsley for garnish and lemon juice to taste as well for garnish
Directions:
- Press sauté button on IP and put a T of olive oil into pressure cooker, adding in the mushrooms, garlic and onions. Season it to taste and then sauté until slightly browned
- Use the chicken stock to deglaze the pan, keeping the brown bits to increase flavor. Pour rest of chicken stock in there, and submerge the chicken in there. Cook for 8 minutes on high pressure, and while doing so bring the rest of chicken stock to boil over high heat
- Shred the chicken and make the soup by putting the chicken stock in pressure cooker and boil it on medium high heat. Sauté it, and then press sauté more on the instant pot.
- Cook in instant pot for about 10 minutes, adding in veggies after. Season it with the parsley and the lemon juice to taste and then serve it immediately.
