The easiest and BEST chicken noodle soup you will ever make in your IP! So cozy, so hearty, and so so good.
4.8 stars (55 ratings)
Ingredients
1tablespoonolive oil
3clovesgarlic, minced
1onion, diced
3carrots, peeled and diced
3celery ribs, diced
½teaspoondried thyme
½teaspoondried rosemary
1 ½poundsboneless, skinless chicken thighs
Kosher salt and freshly ground black pepper, to taste
4cupschicken broth
1sprig fresh rosemary
2bay leaves
8ounceswide egg noodles
2tablespoonsfreshly squeezed lemon juice
2tablespoonschopped fresh parsley leaves
Instructions
Set 6-qt Instant Pot® to the high saute setting. Add olive oil, garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 2-3 minutes. Stir in thyme and rosemary until fragrant, about 1 minute.
Season chicken with salt and pepper, to taste. Add chicken, chicken broth, rosemary sprig, bay leaves and 4 cups water to the Instant Pot®. Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer's directions.
Remove chicken from the Instant Pot® and shred, using two forks.
Select high sauté setting. Bring to a boil; stir in pasta and cook, uncovered, until tender, about 8-11 minutes. Stir in chicken, lemon juice and parsley; season with salt and pepper, to taste.