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CHICKEN NOODLE SOUP RECIPE:
1 Tbsp olive oil
1 cup yellow onion, diced
8 cups water
3 Tbsp Better than Bouillon Chicken Base
2 large carrots, sliced into rounds
3 celery ribs, sliced
1 1/2 tsp dried basil
1 1/2 tsp dried oregano
1 bay leaf
3 cups rotisserie chicken
8 ounces dry egg noodles (or other pasta of your choice)
1. Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the onion and saute for 4 minutes.
2. Pour in the water and scrape bottom of pot so that nothing is sticking. Keep the saute setting on the whole time so the liquid can heat up.
3. Add in the bouillon, carrots, celery, basil, oregano, bay leaf, chicken and pasta.
4. Cover Instant Pot and secure the lid. Cancel off the saute setting. Press the soup button and adjust it to 1 minute. When time is up let pot sit 5 minutes and then move valve to venting. Remove the lid.
5. Ladle into bowls and serve.
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