Name: Instant Pot Chicken Noodle Soup
Prep time: PT15MIN
Cook time: PT30MIN
Yield: 6 servings
Cuisine: Soup & Stews
Ingredients: 1 1/2 lbs boneless, skinless chicken thighs (or breasts); 8 cups low-sodium chicken broth; 2 cups wide egg noodles (uncooked); 3 medium carrots, peeled and sliced; 2 celery stalks, sliced; 1 medium yellow onion, diced; 3 cloves garlic, minced; 1 bay leaf; 1 tsp dried thyme (or 1 Tbsp fresh); 1/2 tsp dried parsley (or 2 Tbsp fresh, chopped); 1 Tbsp olive oil; Salt and black pepper, to taste; 1 Tbsp fresh lemon juice (optional, for serving); Chopped fresh dill or parsley, for garnish

Instructions

1
Set Instant Pot to Sauté. Add olive oil, onion, carrots, and celery. Sauté 3-4 minutes until softened.
2
Stir in minced garlic and cook 30 seconds.
3
Add chicken thighs, thyme, parsley, bay leaf, salt, pepper, and chicken broth. Stir gently.
4
Lock lid, set valve to Sealing, and pressure cook on High for 10 minutes. Natural release for 10 minutes, then quick release.
5
Remove chicken and shred with two forks. Set Instant Pot to Sauté, add egg noodles, and simmer 5-6 minutes until tender.
6
Return shredded chicken to pot. Stir in lemon juice if using. Taste and adjust seasoning.
7
Serve hot, garnished with fresh parsley or dill.

Instant Pot Chicken Noodle Soup

Instant Pot Chicken Noodle Soup

Ingredients

Instructions

Did You Make This Recipe?

Where To Next?

Cozy Autumn Wild Rice Soup Recipe

Panera Autumn Squash Soup Recipe (Copycat)

Italian Sausage Soup with Spinach and Pasta

Lasagna Soup