Chicken Noodle Soup

1 tbsp Extra Virgin Olive Oil
5 medium Carrots, raw
3 stalk, large (11"-12" long) Celery, raw
2 clove Garlic
1 large Onions, raw
3 serving Chicken Raw Meat Only (amount of meat per 1 lb of whole chicken) (by WAHZOE)
6 oz Egg Noodles, enriched
1 tbsp Salt
1 tbsp Pepper, black
3 slices (1" dia) Ginger Root

1. Turn a 6-quart Instant Pot to the high saute setting. Add the oil, and once hot, add the carrots, celery, garlic, onion, 1 tablespoon salt, and a large pinch of pepper. Cook, stirring until the vegetables are slightly softened, 4 - 5 minutes.
2. Add the chicken, ginger, if using, and 8 cups water. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 20 minutes.
3. After the pressure cook cycle is complete, follow the manufacturers' guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam; unlock and remove the lid. Remove the ginger and discard it. Use a pair of tongs to remove the chicken from the pot and put it into a large bowl and cool for several minutes.

4. Switch the instant pot to the high saute setting and bring the soup to a boil. Once at a boil, add the noodles and cook until al dente, 4 to 5 minutes.

5. While the noodles are cooking, use 2 forks to remove the chicken's skin and bones and shred the meat into bite-size pieces. Season the chicken generously with salt and pepper, then add the meat back to the pot and the dill. Season the soup with additional salt and pepper if needed.

Serving Size: Makes about 6 1-cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user PAULETTE1829.