Instant Pot Chicken Noodle Soup Recipe | Fed and Fit
Instant Pot Chicken Noodle Soup Recipe
10 mins prepServes 4
This Instant Pot chicken noodle soup recipe is every bit as comforting as the chicken noodle soup from your childhood – its rich, flavorful broth is loaded with juicy chicken, tender veggies, and of course, lots of noodles – but this chicken noodle soup cooks in a fraction of the time.
0 Set the Instant Pot to the “saute” mode and add the olive oil to it. Once hot, add the carrots, onion, and celery and saute for 3-4 minutes, until soft and translucent.
1 Add the garlic to the pot and stir to combine. Then, press the “cancel” button to turn the Instant Pot off.
2 Add the chicken thighs, chicken broth, salt, pepper, and bay leaves to the pot.
3 Secure the lid onto the Instant Pot and cook on high pressure for 7 minutes.
4 Once the 7 minutes is up, either let the pressure release naturally or do it manually (by turning the pressure valve to “venting”). Remove the lid and transfer the chicken thighs to a large bowl to cool slightly.
5 Set the Instant Pot back to “saute” mode. Once the soup is boiling, add the noodles, and let them simmer for about 5 minutes, until soft and cooked through.
6 While the noodles are cooking, shred the chicken.
7 Once the noodles are finished, press “cancel” on the Instant Pot to turn it off, and return the chicken to the pot. Then, stir in the lemon juice.
8 Garnish the soup with parsley, serve, and enjoy!
