Chicken Noodle Soup

1 whole chicken

Salt

Pepper

Granulated garlic

½ c. butter

2 c. chopped celery

2 c. chopped carrots

2 bay leaves

¼ c. Knorr Chicken Boullion Base

1 Boxes of Chicken Broth

2 cups chicken broth or water

Coat Chicken well with salt, pepper and granulated garlic

Place on rack in Instant Pot

Fill Instant Pot with ⅓ water

Pressure cook @ 6 minutes per pound, when finished let cool down for 15 minutes and then quick release vent

Remove chicken and cool, save the broth - Strain broth to removed sediment

Remove meat from bones and set chicken aside

In large stock pot, sautee butter, celery, carrots and bay leaves until tender

Add in ¼ c Knorr Powdered Boullion

Immediately add reserved broth from Instant Pot, 2 boxes of chicken broth, 2 c. chicken broth or water

Add chicken and heat on med/low until hot

Add in egg noodles if desired

Simmer until noodles are done

To can: Using pint jars. Fill ½ full of solids, fill remaining with broth. Process for 60 minutes in Pressure Canner

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