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Description
A quick and easy chicken noodle soup recipe made in the Instant Pot.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 8 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 bay leaf
- ½ teaspoon black pepper
- 1 teaspoon salt
- 4 ounces uncooked egg noodles
- ¼ cup chopped fresh parsley
Instructions
- Set your Instant Pot to the “Sauté” function and add the olive oil.
- Once hot, add the onion, carrots, and celery and cook until softened, about 5 minutes.
- Add the garlic and cook for another minute until fragrant. Press “Cancel”.
- Place the chicken in the pot and pour the chicken broth over everything.
- Add the thyme, bay leaf, salt, and pepper.
- Secure the lid, set the steam release valve to “Sealing,” and cook on high pressure for 10 minutes.
- Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure.
- Carefully open the lid and remove the chicken.
- Shred the chicken using two forks and return it to the pot.
- Remove and discard the bay leaf.
- Select the “Sauté” function again and bring the soup to a simmer.
- Add the egg noodles and cook for 5-7 minutes, or until tender.
- Stir in the fresh parsley, then turn off the Instant Pot.
- Serve immediately.
Notes
- For a richer flavor, you can use chicken thighs instead of breasts.
- Adjust seasoning to your preference.
- If you don’t have fresh parsley, you can use dried parsley, but use less (about 1 teaspoon).