Chicken Noodle Soup
Yield: 6 servings (4 points per serving for blue and purple, 5 points per serving for green)Click here to view your WW Personal Points and track it on your app.
Ingredients
- 1 lb.. boneless, skinless chicken breast
- 1 teaspoon butter
- 1 yellow onion, chopped
- 1 cup celery, sliced
- 1 cup carrots, sliced
- 3 cloves garlic, minced
- 8 cups fat-free chicken broth
- 1 teaspoon oregano
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 6 oz. egg noodles
- 2 tablespoons grated Parmesan cheese
Instructions
For the Instant Pot:
- Turn the Instant Pot to sauté. Once heated add the butter, onions, celery and carrots. Cook for 2 minutes, stirring occasionally. Add the garlic and cook for 1 more minute. Turn the Instant Pot off.
- Add the chicken to the Instant Pot, then the chicken broth, oregano, bay leaf, salt and pepper.
- Place the lid on the Instant Pot and lock it. Make sure the lever is set to seal. Press the manual button and set the time for 8 minutes.
- When the time is up let the pressure manually release for 5 minutes, then release the pressure and remove the lid.
- Remove the chicken from the Instant Pot and shred it. Also remove the bay leaf.
- Turn the Instant Pot to sauté and add the noodles. Cook according to the directions on the box.
- Turn Instant Pot off and add the chicken back in. Stir in the Parmesan cheese then serve.
For the slow cooker:
- Melt butter in a frying pan then add onion, celery and carrots. Cook for 2 minutes stirring occasionally. Add the garlic and cook 1 more minute. Pour into the slow cooker.
- Add chicken to the slow cooker, then the chicken broth, oregano, bay leaf, salt and pepper.
- Cook on low 4 hours.
- At the end of the 4 hours boil water and cook the noodles according to the directions on the box.
- Remove the bay leaf and discard it. Remove the chicken and shred it. Add the chicken back to the slow cooker.
- Drain the noodles and add them to the slow cooker. Stir in the Parmesan cheese and serve.