Instant Pot Lentil Chicken Noodle Soup

Name: Instant Pot Lentil Chicken Noodle Soup
Total time: 20 min
Yield: 6 份量
Ingredients: 🧈 2 tablespoons butter; 🧅 1 medium onion, chopped; 🥕 10 baby carrots, sliced; 🥬 2 stalks celery, sliced; 1 tablespoon all-purpose flour; 6 cups chicken broth; 🍗 1 pound cubed, cooked chicken; 1 cup lentils; 1 teaspoon dried parsley flakes; 1 teaspoon paprika; 1 teaspoon dried dill; ½ teaspoon thyme; 1 cup egg noodles (such as No Yolks®); 1 tablespoon lemon juice; Salt and ground black pepper to taste

成本 $15, 保存 $10

來源: Recommended by CookPal

20 分鐘
6 份量
$15

Instant Pot Lentil Chicken Noodle Soup

成本 $15, 保存 $10

來源: Recommended by CookPal

20 分鐘
6 份量
$15

食材

Butter and Oil
- 🧈 2 tablespoons butter
Vegetables
- 🧅 1 medium onion, chopped
- 🥕 10 baby carrots, sliced
- 🥬 2 stalks celery, sliced
Flour and Starch
- 1 tablespoon all-purpose flour
Liquids
- 6 cups chicken broth
Protein
- 🍗 1 pound cubed, cooked chicken
- 1 cup lentils
Herbs and Spices
- 1 teaspoon dried parsley flakes
- 1 teaspoon paprika
- 1 teaspoon dried dill
- ½ teaspoon thyme
Pasta
- 1 cup egg noodles (such as No Yolks®)
Miscellaneous
- 1 tablespoon lemon juice
- Salt and ground black pepper to taste

步驟

Turn on a multi-functional pressure cooker and select Saute function. Melt butter and add onion, carrots, and celery. Saute for 2 minutes. Sprinkle flour over the vegetables, stir, and hit cancel.

Add broth, chicken, lentils, parsley, paprika, dill, and thyme. Close and lock the lid. Select high pressure; set timer for 8 minutes. Allow 10 minutes for pressure to build.

Release pressure using the quick release method, about 5 minutes. Turn the pot off and remove the lid. Stir in noodles and lemon juice. Let sit for 15 minutes or until noodles are cooked. Ladle into bowls and salt and pepper to taste.

營養成分

每份

🔥

293

卡路里

23
蛋白質
30
碳水化合物
8
脂肪

💡 For extra texture, substitute whole-grain egg noodles.To save time, use pre-chopped vegetables.Freeze leftovers in airtight containers for up to 3 months.