Chicken Soup (Instant Pot)

Chicken Soup (Instant Pot)

Based on 1 ratings
B

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
¼
onion
½
carrots
½
celery
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
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!

    Chicken Soup (Instant Pot)

Tags

More delicious ideas for you

    Comments (undefined)
    or
    To comment and share your experience, please sign up!