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Chicken Soup (Instant Pot)

Based on 1 ratings

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 👌
20
min.
Preparation
10
min.
Baking
0
min.
Resting

Ingredients

Servings:-8+
onion
carrots
celery
1 tsp dried thyme
1 tsp dried parsley
1 tsp dried oregano
bay leaf
1 kg chicken
1 l chicken stock
1 l water
2 tbsp butter
150 g egg noodles
1 tsp pepper
  • Step 1/5

    • onion
    • carrots
    • celery
    • 2 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

    • 1 tsp dried thyme
    • 1 tsp dried parsley
    • 1 tsp dried oregano
    • bay leaf
    • 1 kg chicken
    • 1 l chicken stock
    • 1 l water
    • 150 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

    • 1 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.

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