Grandma Nancy's Cookbook

Instant Pot Chicken Noodle Soup

Name: Instant Pot Chicken Noodle Soup
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 6 to 8
Cuisine: Soup and Stews
Ingredients: 1 large yellow onion; 3 stalks celery; 3 medium carrots; 2 cloves garlic; 2 tablespoons olive oil; 1 1/2 teaspoons kosher salt; 1/4 teaspoon freshly ground black pepper; 1 teaspoon dried thyme; 2 bay leaves; 1 1/2 pounds boneless, skinless chicken thighs; 1 (32-ounce) box low-sodium chicken broth (4 cups); 2 cups water; 1/4 cup fresh parsley leaves; 2 tablespoons freshly squeezed lemon juice (from 1/2 medium lemon); 6 ounces extra-wide dried egg noodles (about 4 heaping cups)

Instant Pot

Soup and Stews

6 to 8

servings

10 minutes

active time

1 hour 5 minutes

total time

Start Cooking

Ingredients

1 large yellow onion

3 stalks celery

3 medium carrots

2 cloves garlic

2 tablespoons olive oil

1 1/2 teaspoons kosher salt

1/4 teaspoon freshly ground black pepper

1 teaspoon dried thyme

2 bay leaves

1 1/2 pounds boneless, skinless chicken thighs

1 (32-ounce) box low-sodium chicken broth (4 cups)

2 cups water

1/4 cup fresh parsley leaves

2 tablespoons freshly squeezed lemon juice (from 1/2 medium lemon)

6 ounces extra-wide dried egg noodles (about 4 heaping cups)

Directions

Prepare the following vegetables, adding them all to the same bowl: Dice 1 large yellow onion (about 2 cups) and 3 medium celery stalks (about 1 cup); peel and cut 2 medium carrots into 1/2-inch thick rounds (about 1 1/2 cups). Mince 2 garlic cloves and set aside separately.

Heat 2 tablespoons olive oil in a 6-quart or larger electric pressure cooker or Instant Pot with the Sauté function. Tlt the insert to coat with the oil. Add the onion, celery, carrot, 1 1/2 teaspoons kosher salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until the vegetables are tender, 6 to 8 minutes. Stir in the garlic, 1 teaspoon dried thyme, and 2 bay leaves, and cook for 1 minute more. Turn the pressure cooker off. Add 1 1/2 pounds boneless, skinless chicken thighs, 1 box chicken broth, and 2 cups water.

Lock on the lid and make sure the pressure valve is set to seal. Set to cook for 10 minutes under HIGH pressure. It will take about 20 minutes to come up to pressure. Meanwhile, coarsely chop 1/4 cup parsley leaves and squeeze 2 tablespoons lemon juice.

When the cook time is up, let the pressure naturally release for 10 minutes. Quick release any remaining pressure. Transfer the chicken with tongs to a clean cutting board. Remove and discard the bay leaves.

Turn the pressure cooker back on to Sauté and bring the soup to a boil. Add 6 ounces egg noodles (about 4 heaping cups) and cook uncovered until just tender, about 5 minutes. Meanwhile, shred the chicken with two forks.

Return the shredded chicken to the pot and stir in the parsley and lemon juice. Serve immediately.

Notes

Make ahead: If not eating immediately, cook the noodles separately on the stovetop, and stir into the soup when ready to serve.

Storage: The noodles will continue absorbing liquid from the soup as it cools, gradually making them softer and mushier. If you’re planning on leftovers, it’s best to cook the noodles separately. Leftover soup, without the noodles, can be stored in an airtight container in the refrigerator for up to 1 week or frozen for several months.