Instant Pot Chicken Noodle Soup
Instant Pot Chicken Noodle Soup that is bursting with flavor and packed with cold-fighting, immune boosting nutrients!
Servings: 6
Ingredients
- 1 1/2 lbs. fresh boneless skinless chicken breasts
- 6 ounces egg noodles about 2 full cups of dry uncooked noodles
- 1 1/2 cups carrots chopped
- 1 cup celery chopped
- 2 tablespoons minced garlic
- 2 tablespoons butter or olive oil
- 3 tablespoons lemon juice
- 8 cups low sodium chicken broth
- 1/2 teaspoon dried Thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon Kosher Salt add more to taste
- 1/2 teaspoon freshly ground pepper add more to taste
Instructions
- Set the Instant Pot to the "saute" setting on high. Add the butter to the pot and melt. You can substitute olive oil if you prefer. Add the chopped celery, carrots and minced garlic to the melted butter. Cook uncovered for 3 - 4 minutes, stirring occasionally.
- Add the dried herbs, salt and pepper to the pot and stir. Add the chicken breasts to the pot. Then pour in the chicken broth and lemon juice. Cover with the lid and lock into place. Select "pressure cook" setting on high pressure and set the timer for 10 minutes. When it is finished cooking, follow the manufacturer's instructions to quick-release pressure. Once the pressure has been released, remove the chicken and shred with 2 forks. Do not add the chicken back to the pot yet.
- Select the "saute" setting on high and bring to a boil, uncovered. Stir in the noodles and boil for about 7 - 8 minutes, or until the noodles are cooked.
- Turn the Instant Pot off, then add the shredded chicken back to the pot. Stir and serve.
Notes
- I used an 8 quart Instant Pot but this recipe works in a 6 quart Instant Pot as well. Make sure that you follow your manufacturer instructions when using the Instant Pot.
- If you want to add onions to your soup, feel free. Just cut the amount of garlic in half and add in half a cup of chopped onions with the rest of the vegetables.