Instant Pot Chicken Noodle Soup

By Lori

6 Person

35 Minutes

350 Calories

This is likely to become your new go-to chicken noodle soup! So easy to make yet the result tastes amazing! It's a homestyle chicken noodle soup everyone will love, and you'll love how the Instant Pot does almost all of the work. Look for the fresh poultry herb blend so you don't have to buy thyme and rosemary separately.

Ingredients

1/4 cup Chopped fresh parsley
1 tbsp. Fresh lemon juice
3 cups Wide egg noodles
2 1/2 pounds Bone-in, skin-on chicken thighs, skinned
Freshly ground black pepper
Salt
1 Bay leaf
2 tsp. Minced fresh rosemary
2 tsp. Minced fresh thyme
8 cups Low-sodium chicken broth
3 tbsp. Minced garlic
1 cup Chopped yellow onion
1 1/2 cups Diced celery
1 1/2 cups Peeled and diced carrots
1 tbsp. Olive oil

Method

01

Select the "saute" setting on the Instant Pot and let heat until the label reads "hot."
02

Drizzle in olive oil then add in carrots, celery and onion saute 2 minutes. Add garlic and saute 1 minute longer.
03

Add in broth, thyme, rosemary, bay leaf and season with salt and pepper to taste, then add in chicken. Press "cancel" on Instant Pot turn off saute mode.
04

Cover and close the lid and make sure the vent on the lid is set to the "sealing" position. Select "manual" (or high pressure on other pressure cookers) and set to 10 minutes.
05

Once the time is up let the pressure come down naturally for 10 minutes then carefully use the quick release method to release any remaining pressure.
06

Remove chicken and transfer to a cutting board. Press "cancel" on the Instant pot then press "saute." Add noodles and let cook, uncovered, until noodles are tender, about 5 - 6 minutes.
07

Meanwhile, shred chicken. Once noodles are done, stir in lemon juice, parsley, and chicken, serve warm.

Related Tags

Chicken Recipes

Chicken Thigh Recipes

Chicken Soup Recipes

Chicken Noodle Soup Recipes

Instant Pot Chicken Noodle Soup

3.5

( By Lori )

01 Information

Grade easy
Serving 6 servings
Calorie 350 Kcal
Prep Time 10 Mins
Cook Time 25 Mins
Total Time 35 Mins

02 Ingredients

1/4 cup Chopped fresh parsley

1 tbsp. Fresh lemon juice

3 cups Wide egg noodles

2 1/2 pounds Bone-in, skin-on chicken thighs, skinned

Freshly ground black pepper

Salt

1 Bay leaf

2 tsp. Minced fresh rosemary

2 tsp. Minced fresh thyme

8 cups Low-sodium chicken broth

3 tbsp. Minced garlic

1 cup Chopped yellow onion

1 1/2 cups Diced celery

1 1/2 cups Peeled and diced carrots

1 tbsp. Olive oil

03 Method

Step 1

Select the "saute" setting on the Instant Pot and let heat until the label reads "hot."

Step 2

Drizzle in olive oil then add in carrots, celery and onion saute 2 minutes. Add garlic and saute 1 minute longer.

Step 3

Add in broth, thyme, rosemary, bay leaf and season with salt and pepper to taste, then add in chicken. Press "cancel" on Instant Pot turn off saute mode.

Step 4

Cover and close the lid and make sure the vent on the lid is set to the "sealing" position. Select "manual" (or high pressure on other pressure cookers) and set to 10 minutes.

Step 5

Once the time is up let the pressure come down naturally for 10 minutes then carefully use the quick release method to release any remaining pressure.

Step 6

Remove chicken and transfer to a cutting board. Press "cancel" on the Instant pot then press "saute." Add noodles and let cook, uncovered, until noodles are tender, about 5 - 6 minutes.

Step 7

Meanwhile, shred chicken. Once noodles are done, stir in lemon juice, parsley, and chicken, serve warm.

04 Author