Gluten-free Insta-pot Chicken Noodle Soup

Ingredients:

3- chicken breasts or 6 chicken strips

2 -32 oz reduced-sodium chicken broth

1-cup water

1 teaspoon sea salt

1 teaspoon black pepper

2-stalks celery, chopped

2-carrots, chopped

1- onion diced

1 teaspoon of oregano

1 teaspoon of thyme

1 teaspoon of ground or chopped ginger

1-large piece of garlic, minced

2 tablespoons olive oil

I box of Gluten-free spaghetti noodles

Place the chicken in the bottom of the insta-pot with 1 cup of chicken broth and seal the lid. Cook with pressure for the recommended time. Meanwhile, heat 2 tablespoons of olive oil in a pan, then add the spices, garlic, ginger, onion, and chopped veggies and saute' until softened. Set aside. Release pressure on insta-pot and take a fork to shred up chicken. Add the rest of the chicken broth and a cup of water to the pot, along with the sautéed veggies, then add gluten-free noodles to your liking and stir. Set the insta-pot on saute' and bring the liquid to a boil to cook the noodles, usually for around five to six minutes. Stir and enjoy. If the noodles absorb too much liquid, add extra chicken broth. (This will taste even better the next day. Just add broth, stir, and reheat.) Note: You may also add a dash or two of hot sauce if you like.