Chicken Noodle Soup

Serving Size: 4  |  Cook Time: 30 min.


  • 2 Pouch Osso Good Chicken Bone Broth
  • 4 carrots (chopped)
  • 4 celery stalks (chopped)
  • 1 onion (chopped)
  • 3 garlic cloves (chopped)
  • Organic chicken thighs
  • 1 box of gluten free noodles
  • 1 tsp oregano
  • 1/2 tbsp pink salt
  • Pepper to taste
  • 1 tbsp olive oil
  • Fresh parsley (topping)


  1. Set instant pot on sauté mode and add in your olive oil
  2. Add chopped veggies and sauté for about five minutes
  3. Add garlic and sauté for another minute
  4. Place your chicken thighs, broth and spices into the pot
  5. Switch to manual mode and set the timer for 10 minutes
  6. Open the lid, once the pressure is fully released
  7. Remove chicken and shred with two forks
  8. Place the chicken back in and switch to sauté mode, stir in the uncooked pasta
  9. Keep the lid off and cook until pasta is to your liking
  10. Season with some more salt and pepper and top with fresh parsley

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