Instant Pot Chicken Soup

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 teaspoon dried thyme
• 2 cloves garlic, minced
• 8 cups chicken broth
• 2 bay leaves
• 2 boneless skinless chicken breasts
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups egg noodles
• 2 tablespoons fresh parsley, chopped

Directions

1. Set the Instant Pot to sauté mode. Add the olive oil, onion, carrots, celery, thyme, and garlic. Sauté for 5 minutes, stirring occasionally.
2. Add the chicken broth, bay leaves, chicken breasts, salt, and pepper. Stir to combine.
3. Cover and set the Instant Pot to manual mode for 10 minutes. Make sure the pressure valve is closed.
4. When the cooking time is done, let the pressure release naturally for 10 minutes. Then, carefully open the pressure valve to release any remaining steam.
5. Carefully remove the chicken breasts and shred them. Set aside.
6. Add the egg noodles to the Instant Pot and stir to combine. Cover and set the Instant Pot to manual mode for 5 minutes. Make sure the pressure valve is closed.
7. When the cooking time is done, let the pressure release naturally for 5 minutes. Then, carefully open the pressure valve to release any remaining steam.
8. Stir in the shredded chicken, parsley, and additional salt and pepper, to taste.
9. Serve warm.

Interesting Facts

• Chicken soup is said to have healing powers, and many people turn to it when they’re feeling under the weather.
• This soup is a great way to use up leftover chicken, or you can use rotisserie chicken for a shortcut.
• The Instant Pot makes it easy to make soup in a fraction of the time it would take to make it on the stove.