2 boneless skinless chicken breasts – cute in small bite size chunks
1 1/2 Tbsp olive oil
1 medium chopped yellow onion
3-4 chopped carrots
3-4 stalks of chopped celery
3 cloves of garlic, minced
4 cups of low-sodium chicken broth
2 bay leaves
1/2 tsp salt
1/4 tsp pepper
1/2 – 1 tsp onion powder
1/4 cup butter
1/4 cup all-purpose flour
2 1/2 cups whole milk
Directions
In the Instant Pot on Saute, heat 1 1/2 Tbsp olive oil and cook chicken.
Once chicken is mostly cooked, add onion and garlic. Cook 2-3 mins.
Add carrots, celery, noodles, chicken broth, bay leaves and seasonings.
Put the lid on and set to Manual 5 mins or 5 mins High Pressure.
Once timer has gone off, let slow release.
Melt butter in a medium saucepan over medium heat, add flour and cook, stirring constantly, 1 1/2 minutes. While whisking slowly add in milk and whisk vigorously to smooth any lumps (it will take a lot of whisking to smooth since this is a lighter roux – lesser ratio of butter to flour).
Continue stirring as you are bringing the roux and milk mixture to a boil, and release the rest of the pressure. Remove bay leafs.
Once the roux-milk mixture has boiled, pour into soup mixture.
Serve warm with fresh bread or crackers, if desired.
Pairs nicely with the 1 Hour Loaf. If you are making this recipe at the same time as they bread, start the soup once the bread dough goes into the oven. Bread will be cooled enough to cut when the soup is done.