Description
A quick and easy chicken noodle soup made in the Instant Pot, perfect for a comforting meal.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts or thighs
- 1 medium yellow onion chopped
- 2 carrots peeled and chopped
- 2 celery stalks chopped
- 2 cloves garlic minced
- 8 cups chicken broth
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- 4 ounces egg noodles
- 1/4 cup fresh parsley chopped for garnish
Instructions
- Pour olive oil into the Instant Pot. Select ‘Sauté’ mode and adjust to ‘Normal’.
- Add chicken breasts/thighs to the pot and sear for 2-3 minutes per side until lightly browned. Remove chicken and set aside.
- Add chopped onion carrots and celery to the pot. Sauté for 5-7 minutes until softened stirring occasionally.
- Stir in minced garlic and cook for 1 minute more until fragrant. Press ‘Cancel’ to turn off Sauté mode.
- Return the chicken to the pot. Add chicken broth dried thyme and bay leaf. Season with salt and black pepper.
- Secure the lid and set the vent to ‘Sealing’. Select ‘Manual’ or ‘Pressure Cook’ on High Pressure for 8 minutes.
- Once cooking is complete allow for a Natural Pressure Release for 5 minutes then do a Quick Release of any remaining pressure.
- Carefully remove the chicken from the pot and shred it using two forks. Discard the bay leaf.
- Return the Instant Pot to ‘Sauté’ mode. Bring the soup to a simmer. Add the egg noodles and cook according to package directions about 5-7 minutes or until tender.
- Stir the shredded chicken back into the soup. Taste and adjust seasoning if needed.
- Serve hot garnished with fresh chopped parsley.
Notes
- For a richer flavor, you can use chicken thighs instead of breasts.
- If you don’t have an Instant Pot, you can adapt this recipe for a stovetop.
- Feel free to add other vegetables like peas or corn.