Instant Pot Chicken Noodle Soup
Ingredients
The base
-
2
Tablespoons
Olive Oil
-
2
Tablespoons
Butter
-
1
large
Onion, chopped
-
2
Bay Leaves
-
3-5
cloves
Garlic, pressed or minced
-
1 ½
cups
Celery, chopped
-
3
Carrots, chopped (about 1 ½ cups)
-
3
teaspoons
Rubbed Sage, dried
-
4
sprigs
Fresh Thyme
-
2
(4") sprigs
Fresh Rosemary
-
1 - 2
teaspoons
Kosher Salt
-
½
teaspoon
Pepper
-
3
cups
Water, divided
-
4
cups
Chicken Broth
-
2
Tablespoons
Soy Sauce
-
1
(3 - 4 lb)
Whole Chicken
-
8
oz
Wide Egg Noodles, uncooked
Optional Vegetables
-
1
Turnip, chopped
-
1
Parsnip, peeled & chopped
Instructions
- Turn on the Sauté function and heat the oil and butter.
- Add onions and bay leaf, cooking until tender.
- Stir in garlic and cook for 30 seconds.
- Add celery and carrots (and optional vegetables), along with 1 cup of water, stirring to scrape the pot.
- Mix in sage, thyme, rosemary, salt, and pepper.
- Pour in the chicken broth and soy sauce, then add the chicken.
- Seal the lid and set to pressure cook, adjusting for the appropriate time.
- After cooking, let the pressure release naturally for 10 minutes, then manually release the remaining pressure.
- Remove the chicken and bay leaves, skim off excess fat if needed.
- Turn on Sauté again and add the egg noodles, cooking until al dente.
- Shred the chicken and return it to the soup, adjusting liquid and seasoning to taste.
- Serve hot with crusty bread.
Nutrition Facts (estimated)
Servings
8 - 10
Calories
162
Total fat
7g
Total carbohydrates
15g
Total protein
20g
Sodium
800mg
Cholesterol
70mg
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