Chicken Soup (Instant Pot)

Name: Chicken Soup (Instant Pot)
Prep time: 20 min
Cook time: 10 min
Total time: 20 min
Yield: 8
Cuisine: International
Ingredients: 1 onion; 2 carrots; 2 celery; 1 tsp dried thyme; 1 tsp dried parsley; 1 tsp dried oregano; 1 bay leaf; 1 kg chicken; 1 l chicken stock; 1 l water; 2 tbsp butter; 150 g egg noodles; 1 tsp pepper

Based on 1 ratings

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Brandon Nuttall

Community member

"A quick, weeknight-friendly one pot soup. This recipe works just fine with dried herbs and frozen chicken breasts / thighs, letting you power this out in record time. For a luxe version, try with fresh herbs and a quartered organic small chicken."

Difficulty

Easy 👌

Preparation

20 min

Baking

10 min

Resting

0 min

Ingredients

2Servings

onion

carrots

celery

¼ tsp

dried thyme

¼ tsp

dried parsley

¼ tsp

dried oregano

bay leaf

¼ kg

chicken

¼ l

chicken stock

¼ l

water

½ tbsp

butter

37½ g

egg noodles

¼ tsp

pepper

Step 1/5
- ¼ onion
- ½ carrots
- ½ celery
- ½ tbsp butter
Chop the onion, celery, and carrot. Set the Instant Pot to high satue. Melt the butter, then add the vegetables. Satue until the onions are softened (about 3 minutes).
Step 2/5
- ¼ tsp dried thyme
- ¼ tsp dried parsley
- ¼ tsp dried oregano
- ¼ bay leaf
- ¼ kg chicken
- ¼ l chicken stock
- ¼ l water
- 37½ g egg noodles
Add the spices, stock, and chicken. Set the Instant Pot to Soup and cook for 7 minutes (12 minutes for frozen chicken). Keep warm for 10 minutes then instant release.
Step 3/5
Remove the chicken pieces from the pot and shred with a fork.
Step 4/5
- ¼ tsp pepper
Set the Instant Pot to Satue and add the egg noodles. Cook until noodles are tender (about 6 minutes).
Step 5/5
Add the shredded chicken back to the pot and serve.
Enjoy your meal!