Homemade Chicken Noodle Soup in the Mealthy Multipot

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Typically I am the girl who is sweating in 80-degree weather in her fall sweaters and boots, while everyone else is still rocking sundresses. This year is different, instead of rushing fall I have been hanging on to every last bit of summer that I can. At least that was the case until temperatures creeped into the 40’s and 50’s this week, which had me craving soup. When you work a normal 9-5 job, stopping at the grocery store and then heading home from work to put a pot of soup on the stove, waiting for it to cook just sounds exhausting. That’s why I was so excited to try the MealthyMultipot. This recipe is the quickest and easiest way to make homemade chicken noodle soup!

Multipot Homemade Chicken Noodle Soup

Ingredients
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 onion, diced
• 5 carrots, peeled and diced
• 5 stalks celery, diced
• 1 teaspoon dried rosemary
• 1.5 pounds boneless, skinless chicken breasts
• Salt and pepper to taste
• 4 cups chicken broth
• 2 bay leaves
• 8 ounces noodles

Directions
1. Set to sauté setting.
2. Add olive oil, garlic, onion, carrots and celery.
3. Cook and stir occasionally until tender.
4. Stir in rosemary.
5. Season chicken with salt and pepper.
6. Add chicken, chicken broth, bay leaves and 4 cups of water to the pot.
7. Adjust pressure to high.
8. Set time for 10 minutes.
9. When finished cooking, quick-release pressure according to directions.
10. Shred chicken with two forks.
11. Select high sauté setting.
12. Bring to a boil.
13. Stir in noodles.
14. Cook uncovered until tender.
15. Add the chicken back in.
16. Salt and pepper to taste.
Serve and enjoy