Cooked - Instant Pot Chicken Noodle

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Instant Pot Chicken Noodle

6.0

1 lb boneless, skinless chicken breasts or thighs

6 oz wide egg noodles

2 medium carrots, peeled and sliced

2 celery stalks, sliced

1 medium yellow onion, diced

3 cloves garlic, minced

8 cups low-sodium chicken broth

1 tsp salt or to taste

½ tsp black pepper

1 bay leaf

½ tsp dried thyme

½ tsp dried rosemary

¼ cup fresh parsley, chopped, plus extra for garnish

2 tbsp olive oil

Juice of ½ lemon, optional

Set the Instant Pot to Sauté mode and heat olive oil. Add diced onion, sliced carrots, and celery. Cook for 3 to 4 minutes until softened.
Incorporate minced garlic and sauté for an additional 1 minute until fragrant.
Add chicken pieces, chicken broth, salt, black pepper, bay leaf, dried thyme, and rosemary. Stir thoroughly to combine.
Seal the Instant Pot and cook on High Pressure for 10 minutes.
Allow natural pressure release for 5 minutes, then perform a quick release for any remaining pressure.
Remove chicken from pot and shred using two forks.
Add egg noodles to the pot alongside shredded chicken. Set Instant Pot to Sauté and cook for 5 to 6 minutes until noodles become tender.
Stir in chopped fresh parsley and optional lemon juice. Adjust seasoning to preference.
Ladle soup into bowls and garnish with additional parsley as desired. Serve hot.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍲Soup

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 25 weeks ago

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