Ingredients
Scale
- 1.5 lbs boneless skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 large carrots, sliced into rounds
- 3 stalks celery, sliced
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 2 cups wide egg noodles
- Fresh parsley for garnish
- 1 tablespoon lemon juice (optional)
Instructions
- Turn your Instant Pot to the “Sauté” function. Add the olive oil, diced onion, carrots, and celery. Stir the vegetables frequently for about 3 minutes until the onions become translucent. Add the minced garlic and cook for another 30 seconds until fragrant. This step builds the flavor base for your broth.
- Pour in the chicken broth and use a wooden spoon to scrape any browned bits off the bottom of the pot to prevent a “burn” notice. Place the raw chicken breasts directly into the liquid. Add the thyme, bay leaf, salt, and pepper. Secure the lid and set the valve to “Sealing.” Cook on Manual High Pressure for 8 minutes.
- Once the timer beeps, perform a quick pressure release by carefully turning the valve to “Venting.” Remove the chicken and set it on a cutting board to shred with two forks. While you shred the chicken, turn the Instant Pot back to “Sauté” and add the egg noodles to the bubbling broth. Cook the noodles for 5 to 6 minutes until tender.
- Stir the shredded chicken back into the pot. Remove the bay leaf. For a bright finish, stir in the lemon juice and fresh parsley. Taste and add more salt or pepper if needed. Ladle the hot soup into deep bowls and serve immediately with crusty bread or crackers.
- Cook Time: 20 minutes