INGREDIENTS:
3 stalks celery, diced
1 medium onion, diced
3-4 cups sliced carrots
1 Tbs minced garlic
2 Tbs butter
2-4 cups chicken
6 ounces egg noodles
6 cups broth (see notes below)***
1 can "cream of chicken with herbs"
salt and pepper to taste
DIRECTIONS:
Saute butter, celery, onion, carrots, and garlic in instant pot 4-5 minutes. Add chicken, noodles, and 6 cups of broth. Seal up and set for 4 minutes on manual setting. When it beeps, do quick release. Open the pot and add cream of chicken soup with herbs, along with any salt or pepper as needed
***You can add one more can of chicken broth AFTER everything is cooked, if desired. So a total of 8 cups of broth
