Instant Pot Chicken Noodle Soup
Prepare for your new favorite chicken noodle soup! This recipe is incredibly simple, but the final result is absolutely delicious. It's a classic homestyle chicken noodle soup that everyone will enjoy, and the best part is, that the Instant Pot does most of the work for you!
Servings 6
Ingredients
- 1 tablespoon olive oil
- 1 1/2 cups peeled and diced carrots approx 3 medium
- 1 1/2 cup diced celery 2 large stalks
- 1 cup chopped yellow onion 1 small
- 3 teaspoons minced garlic 3 cloves
- 8 cups low-sodium chicken broth
- 2 teaspoon minced fresh thyme* or just add in 2 large sprigs
- 2 teaspoons minced fresh rosemary or just add 1 large sprig
- 1 bay leaf
- Salt and freshly ground black pepper
- 2 1/2 lbs bone-in and skin-on chicken thighs, skinned*
- 3 cups wide egg noodles like American Beauty
- 1 tablespoon fresh lemon juice
- 1/4 cup chopped fresh parsley
Instructions
- Set Instant Pot to "saute" and let it heat until it reads "hot."
- Drizzle olive oil, add carrots, celery, and onion. Saute for 2 minutes, then add garlic for 1 more minute.
- Pour in broth, add thyme, rosemary, bay leaf, salt, and pepper. Add chicken. Turn off saute mode.
- Cover, set vent to "sealing," choose "manual" for 10 minutes.
- Once done, let the pressure release naturally for 10 minutes, then use the quick release.
- Transfer the chicken to a cutting board. Cancel Instant Pot, and switch to "saute."
- Add noodles and cook uncovered for 5-6 minutes until tender.
- While the noodles cook, shred the chicken. When noodles are done, stir in lemon juice, parsley, and shredded chicken. Serve warm.
- Note: For less grease, remove the skin from the thighs. Start from a corner, pull off the skin, and use a knife to trim any stuck portions. Enjoy your soup!
Notes
- Check for a fresh poultry herb blend to save on buying thyme and rosemary separately. If you prefer dried herbs or want to save on cost, use a generous 1/2 teaspoon of each dried thyme and rosemary.