Lemon Herb Chicken Noodle Soup
Who doesn’t love lemon chicken? This Lemon Herb Chicken Noodle Soup is the perfect soup for those chilly fall nights or when you have a cold.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
- 1 tbsp butter
- 4 mushrooms sliced
- 3 baby yellow peppers sliced
- 1 small yellow onion chopped
- 2 fresh oregano sprigs
- 1 fresh rosemary sprig
- 4 fresh thyme sprigs
- 2 cloves garlic minced
- 3 basil leafs sliced
- 1 yellow squash quartered and sliced
- 1 zucchini quartered and sliced
- 2 cups leftover lemon chicken
- 4 lemon slices
- 2 tbsp honey
- 4 cups chicken stock
- 2 cups Tri-Color Rotini Pasta
- 1 1/2 cup cream
- pinch of salt
In your instant pot on saute mode add butter mushrooms, peppers, onions, and a pinch of salt and saute until veggies start to soften. 3-5 minutes
Stir in oregano, rosemary, thyme, garlic and basil cook for 1 minute.
Add in yellow squash, zucchini, leftover chicken, lemon slices, honey, chicken stock, and noodles stir until everything is well combined.
Turn off saute mode, cover, and set on soup mode for 15 minutes.
Once done carefully vent the instant pot. Once depressurized remove lid then removes lemon slices and herb stems. Mix in cream. And serve.
Soup topping recommendations:
Red Pepper Flakes