Instant Pot Chicken Noodle Soup
Instant Pot Chicken Noodle Soup. Loaded with egg noodles, chicken and fresh herbs. Ready in less than 30 minutes!
- 1 1/2 pounds boneless skinless chicken thighs
- 1 tablespoon unsalted butter
- 2 medium carrots diced
- 2 stalks celery diced
- 1 medium onion diced
- 3 cloves garlic minced
- 6 cups low sodium chicken broth
- 2 bay leaves
- 1 tablespoon fresh parsley
- 1 tablespoon fresh thyme
- 2 cups egg noodles uncooked
- juice of one lemon
- salt and pepper to taste
Set Instant Pot to Saute.
Add butter and cook until melted. Add in the onions, carrots and celery and sauté for 3-4 minutes or until they start to get a bit of color on them.
Add in garlic and cook for an additional minute.
Stir in chicken broth, chicken thighs, bay leaves, parsley and thyme. Cancel the Sauté option and switch to the Manual setting. Cover and set for 8 minutes.
Once finished carefully release pressure and when ready remove the lid.
Remove the chicken from the soup and shred with two forks.
Add the uncooked noodles to the Instant Pot and set to Sauté for 6 minutes or until the noodles are al dente.
Turn off the Instant Pot and add back in the shredded chicken and stir in the lemon juice.
Season with salt and pepper to taste. Discard bay leaves and serve immediately.