64.   Chicken Noodle Soup

Ingredients

1/2 tablespoon of olive oil

1/2 cup diced onion 

3 stalks of celery (chopped)

3 carrots (chopped)

2 cloves of fresh garlic (minced)

2 leaves bay

1/2 tablespoon fresh parsley (chopped)

7 cups chicken stock 

6 ounces uncooked egg noodle pasta

6 ounces of cooked shredded chicken 

Salt and pepper to taste

Instructions:

•   Drizzle some oil in an Instant Pot and set to the Sauté function.
•   Add the onions, celery, carrots, garlic, bay leaves and parsley for 3 minutes.
•   Mix in the stock, chicken and pasta.
•   Select the Manual function for 3 minutes at high pressure.
•   Do a natural release of pressure.
•   Season with salt and pepper.

Makes: 6 servings

Nutritional information per serving:

Calories: 278; Total Fat: 8.4 g; Carbohydrates: 34.1 g; Proteins: 15.5 g