Instant Pot Chicken Noodle Soup
A golden, homestyle soup with chicken, carrots, celery and egg noodles, about 40 minutes start to finish.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 6
Contains: Egg Wheat Worked out from the ingredient list. Check your labels.
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Ingredients
- 32 ml olive oil Buy olive oil on Amazon (opens a new tab)
- 2 1/8 yellow onion, diced Buy yellow onion on Amazon (opens a new tab)
- 6 1/2 carrots, sliced Buy carrots on Amazon (opens a new tab)
- 6 1/2 stalks celery, sliced Buy celery on Amazon (opens a new tab)
- 6 1/2 cloves garlic, minced Buy garlic on Amazon (opens a new tab)
- 1.97 kg boneless skinless chicken thighs Buy chicken thighs on Amazon (opens a new tab)
- 4.1 liters chicken broth Buy chicken broth on Amazon (opens a new tab)
- 11 ml kosher salt Buy kosher salt on Amazon (opens a new tab)
- 5 ml black pepper Buy black pepper on Amazon (opens a new tab)
- 11 ml dried thyme Buy dried thyme on Amazon (opens a new tab)
- 4 1/3 bay leaves Buy bay leaves on Amazon (opens a new tab)
- 1.54 liters wide egg noodles Buy egg noodles on Amazon (opens a new tab)
- 64 ml chopped parsley Buy parsley on Amazon (opens a new tab)
- 32 ml lemon juice Buy lemon on Amazon (opens a new tab)
You will need
- Instant Pot (6-quart) Shop for Instant Pot (6-quart) on Amazon (opens a new tab)
Method
- Set the Instant Pot to Sauté. Heat the oil and cook the onion, carrots and celery 5 minutes. Add the garlic for 30 seconds.
- Add the chicken, broth, salt, pepper, thyme and bay leaves.
- Lock the lid, set the valve to Sealing and cook on High Pressure 10 minutes. Let the pressure release naturally for 5 minutes, then release the rest.
- Lift out the chicken, shred it with two forks and remove the bay leaves.
- Switch to Sauté, bring the soup to a boil and add the noodles. Cook 5 to 6 minutes, until tender.
- Stir the chicken back in with the parsley and lemon juice. Taste for salt.
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