Instant Pot Chicken Noodle Soup
Ingredients
The base
-
1
Tbsp
olive oil
-
1½
cups
peeled and diced carrots
-
1½
cups
diced celery
-
1
cup
chopped yellow onion
-
3
tsp
minced garlic
-
8
cups
low-sodium chicken broth
-
2
tsp
minced fresh thyme
-
2
tsp
minced fresh rosemary
-
1
bay leaf
-
to taste
salt
-
to taste
freshly ground black pepper
The protein and noodles
-
2½
lbs
bone-in, skin-on chicken thighs, skinned
-
3
cups
wide egg noodles
The finishing touches
-
1
Tbsp
fresh lemon juice
-
¼
cup
chopped fresh parsley
Instructions
- 1. Set the Instant Pot to 'saute' and heat until hot.
- 2. Add olive oil, then sauté carrots, celery, and onion for 2 minutes, followed by garlic for 1 additional minute.
- 3. Pour in the broth and add thyme, rosemary, bay leaf, salt, and pepper. Then add the chicken.
- 4. Cancel the 'saute' mode, cover the lid, and set the vent to 'sealing'.
- 5. Select 'manual' or high pressure and cook for 10 minutes.
- 6. After cooking, let the pressure release naturally for 10 minutes, then use quick release for any remaining pressure.
- 7. Remove the chicken and shred it on a cutting board.
- 8. Set the Instant Pot back to 'saute' and add the noodles, cooking until tender (about 5-6 minutes).
- 9. Stir in lemon juice, parsley, and the shredded chicken before serving warm.
Nutrition Facts (estimated)
Servings
6
Calories
350
Total fat
10g
Total carbohydrates
32g
Total protein
28g
Sodium
246mg
Cholesterol
131mg
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