Instant Pot Chicken Noodle Soup

With cold and flu season in full swing nothing says get well like chicken noodle soup. I remember growing up on special occasions mom would make us Mamaw’s homemade chicken noodle soup. The noodles were even made from scratch. They were my favorite part of the dish. It’s an all day affair to make it but worth the time and the wait. Since this is a cumbersome process I hardly every make it…until now.

Instant Pot saves the day!

With my new found love of the instant pot I love discovering recipes that taste homemade and are done in a fraction of the time. You would never know this only took 10 minutes to cook.

Next time I make this dish I’d like to substitute the egg noodles (which taste amazing) for homemade fresh pasta noodles.

Chicken Noodle Soup Recipe:

INGREDIENTS:

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 yellow onion, diced
• 3 stalks celery, diced
• 3 carrots, peeled and diced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 1/2 pounds boneless, skinless chicken thighs
• Salt and freshly ground black pepper, to taste
• 1 sprig fresh rosemary
• 2 bay leaves
• 4 cups chicken broth
• 3 cups water
• 8 ounces wide egg noodles
• Juice of 1 lemon
• 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

1. Heat olive oil in an Instant Pot with the Sauté function. Add olive garlic, onion, carrots and celery. Stir occasionally, until tender, about 2-3 minutes. Add thyme and rosemary.
2. Season chicken with salt and pepper. Add chicken, chicken broth, rosemary sprig, bay leaves and water to the Instant Pot.
3. Select manual setting; adjust to high pressure, and set time for 10 minutes.
4. When finished cooking, quick-release pressure according to manufacturer’s directions.
5. Remove chicken and shred, set aside.
6. Select high sauté setting and bring to a boil.
7. Stir in pasta and cook uncovered about 8-11 minutes.
8. Return the chicken, add lemon juice and parsley and season with salt and pepper to taste.

Instant Pot Chicken Noodle Soup

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Serves: 6 Prep Time: 15 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 yellow onion, diced
• 3 stalks celery, diced
• 3 carrots, peeled and diced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 1/2 pounds boneless, skinless chicken thighs
• Salt and freshly ground black pepper, to taste
• 1 sprig fresh rosemary
• 2 bay leaves
• 4 cups chicken broth
• 3 cups water
• 8 ounces wide egg noodles
• Juice of 1 lemon
• 2 tablespoons chopped fresh parsley leaves

Instructions

1. Heat olive oil in an Instant Pot with the Sauté function. Add olive garlic, onion, carrots and celery. Stir occasionally, until tender, about 2-3 minutes. Add thyme and rosemary.
2. Season chicken with salt and pepper. Add chicken, chicken broth, rosemary sprig, bay leaves and water to the Instant Pot.
3. Select manual setting; adjust to high pressure, and set time for 10 minutes.
4. When finished cooking, quick-release pressure according to manufacturer’s directions.
5. Remove chicken and shred, set aside.
6. Select high sauté setting and bring to a boil.
7. Stir in pasta and cook uncovered about 8-11 minutes.
8. Return the chicken, add lemon juice and parsley and season with salt and pepper to taste.