Instant Pot Chicken Noodle Soup
This Instant Pot Chicken Noodle Soup delivers all of the rich flavor of a simmering pot of soup for a whole day, into a quick and easy meal that is ready in 30 minutes.
Servings 6
Ingredients
- 1 Tbsp Olive Oil
- 2 stalks Celery, chopped
- 3 medium Carrots, chopped
- 1 medium Onion, chopped yellow
- 3 cloves garlic, minced 3 tsp
- 2 lbs chicken, you can choose between bone in, thighs, or breasts
- 2 tsp rosemary, fresh or dry
- 1-2 bay leaves
- 1 fresh lemon juice lemon
- 1/4 C Chopped Parsley
- 4 C Water
- 4 C Chicken Broth
- 3 C Wide Egg Noodle You can use other noodles of your choice
- 1 tsp poultry herb blend
- 1-2 tsp Salt and Pepper to season chicken
Instructions
- Start with your instant pot on sauté mode and allow pot to heat for a few minutes. Add Olive oil, onion, garlic, carrots, and celery. Cook for 5-6 minutes.
- Cancel Sauté mode. Into your instant pot add water, chicken broth, bay leaf, poultry herb blend, and rosemary. Season your chicken breasts with salt and pepper and add them to the pot. Set your instant pot on manual high heat set for 10 minutes. Make sure to your seal button is prepped to seal the pot properly.
- After the 10 minutes of cook time are up, allow your pot to naturally release for another 10 minutes.
- Take chicken breast out with tongs and place them on a plate to shred chicken with two forks before putting them back into the pot.
- Add shredded chicken, egg noodles and set instant pot back onto sauté mode without putting the lid back on. Allow noodles to cook to al Dante, this should take about 8-10 minutes.
- add juice of a lemon, fresh chopped parsley, and enjoy!
- If cooking chicken from frozen, I would suggest 14-16 minutes on manual high pressure.