/images.kitchenstories.io/communityImages/225e68f98f79de7c3c96eddeefcac286_5709190f-93db-4d6f-8da7-c676b674ea39.jpg)
Chicken Soup (Instant Pot)
Community member
Ingredients
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!