Chicken Soup (Instant Pot)

Step 1/5

• 1 onion
• 2 carrots
• 2 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
• 1 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).