Description
A comforting and hearty chicken noodle soup made quickly in the Instant Pot. Tender chicken, vegetables, and egg noodles in a flavorful broth.
Ingredients
- 1 Tbsp Olive Oil
- 1 1/2 Cups Peeled and Diced Carrots
- 1 1/2 Cups Diced Celery
- 1 Cup Chopped Yellow Onion
- 3 Tsp Minced Garlic
- 8 Cups Low-Sodium Chicken Broth
- 2 Tsps Minced Fresh Thyme (or 2 large sprigs)
- 2 Tsps Minced Fresh Rosemary (or 1 large sprig)
- 1 Bay Leaf
- Salt and Freshly Ground Black Pepper
- 2 1/2 lbs Bone-In, Skin-On Chicken Thighs
- 3 Cups Wide Egg Noodles
- 1 Tbsp Fresh Lemon Juice
- 1/4 Cup Chopped Fresh Parsley
Instructions
- Set the Instant Pot to sauté mode. Add olive oil and chicken. Cook until browned, about 5 minutes.
- Add onion, carrots, celery, and garlic. Sauté for 3-4 minutes until slightly softened.
- Pour in chicken broth, then add thyme, bay leaf, salt, and pepper.
- Close the lid and set to high pressure for 7 minutes. Once done, quick release the pressure.
- Remove the lid and set to sauté mode. Add egg noodles and cook for 5-7 minutes until tender.
- Stir in parsley and lemon juice (if using). Remove bay leaf before serving.
Notes
- For a richer flavor, use homemade chicken broth.
- Do not overcook the noodles as they can become mushy.
- Leftovers can be stored in the refrigerator for up to 3 days. The noodles will absorb broth, so add more broth when reheating.
- For a creamier version, stir in 1/4 cup of heavy cream at the end.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 220
- Sugar: 4g
- Sodium: 980mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 55mg