Description
Simple and fast chicken noodle soup made in the Instant Pot®.
Ingredients
- 2 tablespoons salted butter
- 3 carrots, or more to taste, peeled and sliced
- 3 stalks celery, or more to taste, chopped
- 1 medium onion, chopped
- 1 teaspoon ground thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt, or to taste
- ½ teaspoon ground black pepper, or to taste
- 4 cups chicken broth
- 4 cups water
- 4 cubes chicken bouillon
- 2 bay leaves
- 1 pound frozen skinless, boneless chicken breast halves
- 1 (8 ounce) package thin egg noodles
- 1 tablespoon dried parsley
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®)
- select Saute function
- and add butter. Add carrots
- celery
- and onion to the melted butter; saute until soft
- 3 to 5 minutes. Stir in thyme
- oregano
- salt
- and pepper. Cancel Saute function.
- Stir in chicken broth
- water
- bouillon cubes
- and bay leaves. Add frozen chicken breasts. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions
- 10 minutes. Switch to the quick-release method according to manufacturer’s instructions
- about 5 minutes. Unlock and remove the lid.
- Remove chicken from the pot. Carefully chop or shred the meat
- and add back to the pot.
- Select Saute function and add egg noodles. Cook until noodles are tender yet firm to the bite
- 8 to 10 minutes. Stir in dried parsley and serve.
Prep Time: 25 mins
Cook Time: 40 mins
Total Time: 1 hr 20 mins
Servings: 6