Instant Pot Directions:
Season Chicken with Herbes De Provence blend (or your local grocery store version) and set to the side. Put Instant Pot in Saute mode and add oil. Add Celery, Carrots, and onions. Season with salt. Saute for 2-3 minutes, until onions become translucent, stirring occasionally.
Add Chicken Broth, stirring to get any stuck bits from the bottom. Add English peas. Gently place chicken on top of the liquid, close the lid, and set for 10 minutes Manual.
When finished do a quick release and remove chicken. Shred with two forks. Empty your noodles into the liquid, then place chicken on top. Set for 1 minute manual.
Quick release, stir, and you are done! You may want to add a bit more salt once it’s finished.
Stove Top Directions:
Follow Instant Pot directions except boil on stove. When you go to poach your chicken, be sure liquid is boiling. Bring down to a simmer, cover, and check the temp of chicken after 15 minutes. It should reach a safe temperature between 15-20 minutes.
Once chicken has reached temp, remove and shred. Add noodles to your broth and veggies, and cook 3 minutes, stirring often. Re-add chicken when finished and you are good to go!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (500g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 71 (13%)|
|Amt Per Serving||% DV|
|Total Fat 7.9g||11 %|
|Saturated Fat 2.1g||11 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 2g|
|Cholesterol 127.5mg||39 %|
|Sodium 1499.1mg||52 %|
|Potassium 1061.3mg||28 %|
|Total Carbohydrate 65.6g||19 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 62.5g|
|Protein 50.6g||72 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 543
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