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–+ servings
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Abby's Instant Pot Chicken Noodle Soup

This is comfort food to the max! Be sure to use the thick egg noodles.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Soup
Cuisine: American
Keyword: Instant Pot, Chicken
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.