Recipe Details
Ingredients
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2tablespoonsbutter
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1mediumonion, chopped
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10baby carrots, sliced
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2stalkscelery, sliced
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1tablespoonall-purpose flour
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6cupschicken broth
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1poundcubed, cooked chicken
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1cuplentils
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1teaspoondried parsley flakes
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1teaspoonpaprika
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1teaspoondried dill
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½teaspoonthyme
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1cupegg noodles (such as No Yolks®)
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1tablespoonlemon juice
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salt and ground black pepper to taste
Cooking Directions
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Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Melt butter and add onion, carrots, and celery. Saute for 2 minutes. Sprinkle flour over the vegetables, stir, and hit cancel.
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Add broth, chicken, lentils, parsley, paprika, dill, and thyme. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 8 minutes. Allow 10 minutes for pressure to build.
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Release pressure using the quick release method according to manufacturer’s instructions, about 5 minutes. Turn the pot off and remove the lid. Stir in noodles and lemon juice. Let sit for 15 minutes or until noodles are cooked. Ladle into bowls and salt and pepper to taste.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories293 | |
| % Daily Value * | |
| Total Fat 8g |
11% |
| Saturated Fat 4g |
18% |
| Cholesterol 59mg |
20% |
| Sodium 1282mg |
56% |
| Total Carbohydrate 30g |
11% |
| Dietary Fiber 11g |
40% |
| Total Sugars 4g |
|
| Protein 23g |
47% |
| Vitamin C 5mg |
6% |
| Calcium 50mg |
4% |
| Iron 4mg |
22% |
| Potassium 549mg |
12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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