4cupscooked chicken breastscubed (turkey works too)
1teaspoonsea salt
½teaspoonblack pepper
1teaspoongarlic powder
2teaspoonsdried thyme
1teaspoondried parsley
1bay leaf
1 ½cupsgluten free elbow noodles(I use Barilla)
Instructions
Add the olive oil to your Instant Pot on Sauté mode and heat until warm, then add carrots and stir until they start to change color. Add celery and onions, and continue to sauté until the onion starts to look translucent. Turn off Instant Pot.
Stir in chicken stock, cubed chicken and spices.
Sprinkle the gluten free elbow noodles into the pot without stirring. Place the lid on your Instant Pot and cook on High Pressure for 3 minutes.
Quick release pressure, open lid and stir. Discard by leaf. Taste and adjust salt and pepper.
Serve your gluten free chicken noodle soup in large bowls. One of my favorite ways to serve a warm bowl a of soup is with homemade bread.