Easy Instant Pot Chicken Noodle Soup (with chicken breasts)
This Easy Instant Pot Chicken Noodle Soup recipe gives you the flavor of simmered-all-day chicken noodle soup in under 20 minutes. This soup is incredibly flavorful and can be cooked completely in the Instant Pot.
Equipment
Ingredients
- 2 cups carrots peeled & sliced (about 4 large carrots)
- 1 cup celery sliced (about 3 celery stalks)
- ¾ cup white onion diced (about 1/2 onion)
- 6 garlic cloves minced
- 8 cups chicken stock/broth
- 3 bay leaves
- 4 stalks fresh thyme
- 4 tsp Knorr chicken bouillon powder
- salt & pepper to taste
- 3 lbs boneless skinless chicken breast
- 10 oz wide egg noodles
- juice from 1/2 a lemon
- fresh parsley chopped (for serving)
Instructions
- Add carrots, celery, onion, garlic, chicken stock, bay leaves, thyme, chicken bouillon and salt & pepper to the Instant Pot and mix.2 cups carrots, 1 cup celery, ¾ cup white onion, 6 garlic cloves, 8 cups chicken stock/broth, 3 bay leaves, 4 stalks fresh thyme, 4 tsp Knorr chicken bouillon powder, salt & pepper
- Add chicken to the Instant Pot.3 lbs boneless skinless chicken breast
- Push the “High Pressure” button on the Instant Pot and set the timer for 10 minutes. Put the lid on and turn the valve to the “sealing” position.
- After the soup has cooked for 10 minutes, let the pressure release naturally for at least 10 minutes and then manually release any remaining pressure.
- Remove the chicken and shred.
- Push the “Sauté” button on the Instant Pot and set the timer for 5 minutes. Add the noodles to the soup and let them cook.10 oz wide egg noodles
- Once the noodles are cooked, add the shredded chicken back to the pot.
- Squeeze in the lemon juice and add the parsley. Enjoy!juice from 1/2 a lemon, fresh parsley
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