Chicken Soup (Instant Pot)
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 đź‘ŚPreparation
Baking
Resting
Ingredients
Step 1/5
- ÂĽ 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
- ÂĽ tsp dried thyme
- ÂĽ tsp dried parsley
- ÂĽ tsp dried oregano
- ÂĽ bay leaf
- ÂĽ kg chicken
- ÂĽ l chicken stock
- ÂĽ 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
- ÂĽ 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!
