This is likely to become your new go-to chicken noodle soup! So easy to make yet the end result tastes amazing! It's a homestyle chicken noodle soup everyone will love, and you'll love how the Instant Pot does almost all of the work.
Ready in: 50minutes
1 1/2cupspeeled and diced carrots(3 medium)
1 1/2cupdiced celery(2 large stalks)
1cupchopped yellow onion(1 small)
3tspminced garlic(3 cloves)
8cupslow-sodium chicken broth
2tspminced fresh thyme*(or just add in 2 large sprigs)
2tspminced fresh rosemary(or just add 1 large sprig)
Salt and freshly ground black pepper
2 1/2lbsbone-in, skin-on chicken thighs, skinned*
3cupswide egg noodles, such as American Beauty
1Tbspfresh lemon juice
1/4cupchopped fresh parsley
Select the "saute" setting on the Instant Pot and let heat until the label reads "hot."
Drizzle in olive oil then add in carrots, celery and onion saute 2 minutes. Add garlic and saute 1 minute longer.
Add in broth, thyme, rosemary, bay leaf and season with salt and pepper to taste, then add in chicken. Press "cancel" on Instant Pot turn turn off saute mode.
Cover and close lid and make sure the vent on the lid is set to "sealing" position.
Select "manual" (or high pressure on other pressure cookers) and set to 10 minutes.
Once time is up let the pressure come down naturally for 10 minutes then carefully use the quick release method to release any remaining pressure.
Remove chicken and transfer to a cutting board. Press "cancel" on the Instant pot then press "saute."
Add noodles and let cook, uncovered, until noodles are tender, about 5 - 6 minutes.
Meanwhile shred chicken. Once noodles are done, stir in lemon juice, parsley and chicken, serve warm.
*I prefer this soup without the skin, it's much less greasy. But the bones add flavor so don't just go for boneless thighs. To skin the thighs simply start from one corner and pull the skin off, use a knife to trim away any portion that is stuck on.