Description
A warm and comforting chicken noodle soup made easy in the Instant Pot, perfect for chilly days or when you’re feeling under the weather.
Ingredients
- 1 lb chicken thighs or breasts, boneless or bone-in
- 2 medium carrots, finely chopped
- 2 stalks celery, finely chopped
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 6 cups chicken broth
- 6 oz egg noodles
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
- 1/4 cup fresh parsley, chopped
- Salt, to taste
- Black pepper, to taste
- 1-2 tbsp olive oil or butter, for sautéing
Instructions
- Finely chop the onion, carrots, celery, and garlic.
- Set the Instant Pot to sauté mode and heat the olive oil or butter.
- Add the onion and cook until it becomes translucent.
- Then add the garlic, carrots, and celery. Cook until fragrant and slightly tender.
- Place the chicken on top of the sautéed vegetables.
- Pour in the chicken broth and season with salt, pepper, and thyme.
- Seal the Instant Pot lid and pressure cook on high for 10 minutes.
- Allow the pressure to naturally release for 10 minutes.
- Carefully open the lid, remove the chicken, and shred it.
- Return the shredded chicken to the pot.
- Add egg noodles and cook for 4-5 minutes until tender.
- Stir in chopped parsley, adjust seasoning, and serve hot.
Notes
For extra flavor, consider adding a bay leaf while cooking. If you prefer a thicker soup, blend a portion of it before adding the noodles.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American