Instant Pot Chicken Noodle Soup
A cozy and filling soup made with tender chicken, carrots, celery, and egg noodles, perfect for quick weeknight dinners.
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breasts or thighs
- 2 cups carrots, chopped
- 2 cups celery, chopped
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 6 cups low sodium chicken broth Adjust salt later
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tsp dried thyme
- 1 leaf bay leaf Optional
- 3 cups egg noodles Can substitute with other types
- 1 tbsp lemon juice or chopped parsley For garnish
Instructions
Preparation
- Sauté the onion, carrots, and celery in a little oil for about 6 to 8 minutes until they start to soften.
- Add garlic and stir for 30 seconds.
- Add chicken broth, chicken, salt, pepper, thyme, and bay leaf. Bring to a gentle boil.
Pressure Cooking
- Seal the Instant Pot and pressure cook on high for 10 minutes.
- Once cooking is done, quickly release the pressure and shred the chicken.
Final Cooking
- Return shredded chicken to the pot and add egg noodles, cooking until tender.
- Taste and adjust seasonings as needed, then stir in lemon juice or chopped parsley before serving.
Notes
For best results, do not overcook the noodles and try adding a splash of cream for extra richness. Freeze the soup base without the noodles for better texture upon reheating.