Hey family! In today’s video we try out the vacuum sealer we got from Aldi and make some yummy homemade chicken noodle soup for supper!
Creamy Chicken Noodle Soup recipe
INGREDIENTS
2 tbsp oil
1 small yellow onion, chopped
1 cup of peeled and chopped carrots
2 stalks celery, chopped
1 clove of garlic, minced
1/2 tsp ground thyme
4-6 boneless skinless chicken breasts
Salt & pepper to taste
32oz chicken broth
32oz cold water
1 bag wide egg noodles
1/2 cup heavy cream
1 tsp parsley flakes
DIRECTIONS:
Turn Instant Pot to Sauté setting. Heat oil, then add onion, carrots, and celery. Cook, stirring occasionally, until vegetables are slightly tender, 6 to 8 minutes. Add garlic and cook 1 minute. Then add chicken breasts and season generously with salt and pepper. Add broth and water, then add the ground thyme and parsley flakes. Cover, seal, and cook on high pressure for 10 minutes.
When cooking is complete and allow a five minute slow release, then release the rest of the pressure. Remove the lid and use tongs to remove chicken breasts onto a plate or cutting board. Using two forks, shred chicken, then return chicken to pot. Add egg noodles and the heavy cream. Return Instant Pot to Sauté setting and cook, uncovered, until noodles are cooked through, 4 to 6 minutes.
