Chicken Noodle Soup with Kale

Ingredients

• 1 tablespoon oil
• 2 tablespoons garlic minced
• 1 cup yellow onion finely diced
• 1 cup carrots peeled and sliced
• 1 cup celery sliced
• 1 pound chicken breasts
• 4 cups low sodium chicken broth better than bouillon chicken broth base
• 2 cups egg noodles no yolks egg white noodles
• 4 handfuls baby kale or baby spinach
• black pepper
• 1 tablespoon parsley chopped for garnish

Instructions

1. Turn Instant Pot to Saute mode. Add oil, garlic, onion, carrots and celery. Saute for 30 seconds. Add chicken breasts, broth and give a quick stir. Close Instant Pot lid with pressure valve to sealing. Pressure cook for 8 minutes (5 mins for thin chicken breasts) Allow natural pressure release.
2. Open the Instant Pot. Take the Chicken Breasts out and shred them with a a fork.
3. Set Instant Pot to Saute mode. Add egg noodles and shredded chicken. Cook for 4-5 mins or until the egg noodles are cooked.
4. Add baby kale and stir everything together. Turn the Instant Pot off. Garnish with black pepper and fresh parsley.