21 November, 2020
Abby’s Instant Pot Chicken Noodle Soup
Posted in : Recipe, Soups on by : admin
Abby’s Instant Pot Chicken Noodle Soup
This is comfort food to the max! Be sure to use the thick egg noodles.
Servings: 8
Ingredients
- 2 tablespoons butter
- 1 large onion chopped
- 2 medium carrots chopped
- 2 stalks celery chopped
- 1 teaspoon salt or to taste
- 1 teaspoon pepper
- 1 teaspoon ground thyme 1 tablespoon if using fresh
- 1 teaspoon dried parsley 1 tablespoon if using fresh
- 1 teaspoon ground oregano 1 tablespoon if using fresh
- 4 cups chicken broth no sodium added
- 2 pounds chicken with skins and bones use light and dark meat
- 4 cups water
- 5 ounces egg noodles uncooked
Instructions
- Turn your Instant Pot to the saute setting. Add the butter and melt. Add the onions, carrots, and celery and saute for 3 minutes until onion softens.
- Season with salt and pepper, add the thyme parsley, oregano, and stir. Pour in the chicken broth. Add the chicken pieces and add another 4 cups of water.
- Close the lid. Set the Instant Pot to the Soup setting and the time to 7 minutes.
- Once the Instant Pot is complete, wait until the natural release cycle is complete – about 10 minutes. Carefully unlock and remove the lid.
- Remove the chicken pieces and shred with 2 forks. Set aside.
- Add the noodles to the soup and set the Instant Pot to the saute setting again. Cook for another 6 minutes or until the noodles are cooked.
- Turn off the Instant Pot by pressing the Cancel button. Add the shredded chicken back to the instant pot. Taste for seasoning and adjust as necessary. Garnish with fresh parsley.