A low carb version of the beloved chicken noodle soup. This instant pot soup is the perfect easy weeknight dinner. The “noodles” are made of zucchini run through a spiralizer or vegetable peeler.

Inspired by my favorite instant noodles, Maggi masala noodles, this chicken noodle soup gets a heavy hand of ... To keep things one-pot-easy, I use wheat noodles that only need a few minutes ...

I was later than most to see the benefits of the Instant Pot, but over the past ... While I often use it just to make chicken broth, a lovely chicken noodle soup is also easy to achieve.

Reduce heat to medium-low; cover and cook until an instant-read thermometer inserted in thickest portion of chicken registers 180°F, about 15 minutes. While chicken cooks, bring a large pot of ...

Inspired by her Chinese ... concocted this noodle soup with ginger and turmeric curry paste for winter comfort food. Leftover Thanksgiving turkey inspired this Instant Pot recipe, a variation ...

Bring the chicken ... a separate pot of water to the boil. Cook the instant noodles according to the packet instructions, then drain and set aside. While gently stirring the soup, slowly pour ...

When making Instant Pot chicken noodle soup, you have two choices: hide the Instant Pot and let everyone think you’ve been ...

Transfer chicken to cutting board, let cool slightly, then shred meat into bite-size pieces, discarding skin and bones. Meanwhile, using a large spoon, skim excess fat from surface of soup ...