
Instant Pot Chicken Noodle Soup
Instant Pot Chicken Noodle Soup. Loaded with egg noodles, chicken and fresh herbs. Ready in less than 30 minutes!
Ingredients
- 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
Instructions
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Set Instant Pot to Saute.
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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.
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Add in garlic and cook for an additional minute.
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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.
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Once finished carefully release pressure and when ready remove the lid.
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Remove the chicken from the soup and shred with two forks.
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Add the uncooked noodles to the Instant Pot and set to Sauté for 6 minutes or until the noodles are al dente.
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Turn off the Instant Pot and add back in the shredded chicken and stir in the lemon juice.
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Season with salt and pepper to taste. Discard bay leaves and serve immediately.