Saffron Chicken Noodle Soup
A spin on the classic chicken noodle soup
Servings: 5 people
Ingredients
Whole Chicken Preparation
- 1 Whole Chicken or 3 cups Shredded, Rotisserie
- 1 Tsp Salt
- 1 Tsp Pepper
- 2 Tbsp Olive Oil
- 3 Tbsp Butter Melted
Soup Ingredients
- 1 Lb Egg Noodles
- 1 Cup Carrots Minced
- 1 Cup Celery Minced
- 1 Cup Onion Minced
- 1/4 Tsp Saffron
- 1 Lime Sliced
- 6 Cups Chicken Broth Canned/Home made
- Salt and Pepper To Taste
Instructions
- Place chicken on trivet in Instant Pot. Season with salt and pepper. Baste chicken with olive oil and melted butter. Add 1/2 cup of water to the bottom of the pot and cover. Set to 30 min (40 if frozen) on manual. Make sure the vent is sealed.
- While chicken is cooking, finely chop vegetables in the food processor. Saute until softened.
- Once chicken is finished, let cool and shred.
- Combine all ingredients including, chicken, sauteed vegetables, noodles, spices, and saffron in Instant Pot and cover with chicken broth. Avoid stirring the pasta as to not have it stick together. Set to manual for 8 minutes making sure the vent is sealed.
- Once time is up do a quick release, stir, serve, and enjoy.
