Description
A quick and easy homemade chicken noodle soup made in the Instant Pot, perfect for cozy days and comfort food cravings.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken thighs
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 6 cups chicken broth
- 6 ounces egg noodles
- 2 tablespoons olive oil
- 2 teaspoons fresh thyme, chopped (or 1 teaspoon dried)
- 1 bay leaf
- Salt and freshly cracked black pepper, to taste
- 1 tablespoon lemon juice (optional)
Instructions
- Press the ‘Sauté’ button on the Instant Pot and add olive oil. When shimmering, add diced onions, sliced carrots, and celery. Stir every couple of minutes until veggies soften, about 5 minutes.
- Stir in minced garlic and thyme. Cook for 30 seconds until fragrant. Add the bay leaf.
- Place chicken thighs on top of the veggies. Pour in chicken broth, ensuring chicken is mostly submerged. Sprinkle in salt and pepper (start with about 1 teaspoon salt and ½ teaspoon pepper).
- Seal the Instant Pot lid, turn valve to ‘Sealing,’ and set to ‘Manual’ or ‘Pressure Cook’ on high for 12 minutes.
- Let the pressure release naturally for 10 minutes, then carefully turn the valve to ‘Venting’ to release leftover steam. Open lid, remove chicken thighs, and shred with two forks.
- Press ‘Sauté’ again, add egg noodles and shredded chicken back to the pot. Cook, stirring occasionally, until noodles are tender, about 5-7 minutes.
- Stir in fresh lemon juice if using. Taste and adjust salt and pepper. Remove the bay leaf. Serve immediately.
Notes
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 2g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Pot Chicken Noodle Soup