There’s something incredibly warm and delightful about this bowl of thick and creamy chicken noodle soup packed with shredded chicken, veggies, red Idaho® potatoes, and egg noddles.
Butter | Garlic | Onion Chicken Broth | Carrots Celery | Idaho Potatoes Bone-In Chicken Breast Dried Thyme | Dried Sage Dried Marjoram | 2% Milk All-Purpose Flour Egg Noodles | Parsley
Use the Instant Pot “Sauté” setting to sauté the onions and garlic. Add chicken broth, carrots, celery, red Idaho® potatoes, chicken breast, and spices.
Pressure cook on high for 15 minutes. When done cooking, release the pressure manually. Remove the chicken, discard the skin and bones and shred.
In a small bowl, whisk together milk and all-purpose flour. Bring to a boil on the “Sauté” setting. Add egg noodles and cook according to package instructions.
Thicken with the milk and flour mixture. Add the shredded chicken back to the Instant Pot. Stir and add more salt if desired.
Serve and garnish with black pepper and parsley. Enjoy!