Chicken Soup (Instant Pot)

Chicken Soup (Instant Pot)

Based on 1 ratings
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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

8Servings
1 tsp
dried thyme
1 tsp
dried parsley
1 kg
chicken
1 l
water
2 tbsp
butter
1 tsp
pepper
  • 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).

  • Step 5/5

    Add the shredded chicken back to the pot and serve.

  • Enjoy your meal!

    Chicken Soup (Instant Pot)

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