Italian Chicken Noodle Soup For Instant Pot or Stovetop
Nonna’s wintertime warmer is going into heavy rotation
INGREDIENTS
- 4 cups low sodium chicken broth (homemade is best)
- 1 cup water
- 2 large thinly sliced celery stalk
- 3 large thinly sliced carrots
- 1 cup cooked chicken (great for leftover roast chicken)
- 4 oz acini di pepe or ditalini pasta, uncooked
- 2 tsp salt, or to taste
- 1/2 tsp pepper, or to taste
- 1/4 cup freshly grated Parmesan cheese, plus extra for serving
- 2 tablespoons chopped fresh parsley
DIRECTIONS
Instant Pot: Combine all ingredients through pasta in the instant pot. Seal lid and cook on manual high 6 minutes, then allow pressure to release naturally, about 10 minutes.
Stir in salt, pepper and parmesan cheese. Taste and adjust salt to taste. Add parsley.
Top with additional parmesan to serve.
Stovetop: Combine broth, celery, carrots and chicken in a large pot. Bring to a boil, then cover and simmer for 20 minutes, or until vegetables are tender. Remove from heat.
Meanwhile, prepare pasta according to package directions, omiting oil and salt. Drain and keep warm.
Combine soup, pasta, salt, pepper and parmesan cheese. Taste and adjust salt to taste. Add parsley.
Top with additional parmesan to serve.
NOTES
Serves 4 as a starter, or 2 as a meal.
NUTRITIONAL INFO
WW: 4SP
Calories 232
Total Fat 3.1g
Saturated Fat 1.3g
Cholesterol 32mg
Sodium 1324mg
Total Carbohydrate 29.4g
Dietary Fiber 2.8g
Total Sugars 3.9g
Protein 20.5g
Calcium 97mg
Iron 2mg
Potassium 304mg
