Instant Pot Chicken Noodle (Printable Version)
Flavorful chicken soup with vegetables and egg noodles made quickly in the Instant Pot. Freezes beautifully without noodles.
# Ingredients:
→ Base
01 -
1 tablespoon avocado oil
02 -
1 large onion, chopped
03 -
3 carrots, sliced
04 -
3 stalks celery, sliced
→ Protein
05 -
4 boneless skinless chicken thighs
→ Seasonings
06 -
1 teaspoon dried thyme
07 -
1 teaspoon dried parsley
08 -
1/4 teaspoon pepper
09 -
salt to taste
→ Liquids
10 -
4 cups low sodium chicken broth
11 -
4 cups water
→ Pasta
12 -
2 cups egg noodles, uncooked
# Steps to Follow:
01 -
Place the Instant Pot on sauté mode and cook the onion, carrots, celery, dried thyme, dried parsley, and pepper with the avocado oil for 5-6 minutes, stirring as needed.
02 -
Add the chicken thighs, water, and broth to the pot.
03 -
Place the lid on and ensure the valve is in the sealing position. Pressure cook the soup on manual pressure, high, for 10 minutes.
04 -
Once the cooking cycle is complete, allow the pressure to naturally release for 10 minutes. Then carefully perform a manual release for any remaining pressure.
05 -
Remove the chicken from the pot, shred it using two forks, then return it to the pot.
06 -
Add the egg noodles and cook on sauté mode for 7-8 minutes or until tender.
07 -
Adjust seasoning with salt to taste and serve hot.
# Additional Notes:
01 -
This soup freezes well without the noodles. For best results, freeze the base soup and add freshly cooked noodles when reheating.