This chicken noodle soup is hearty and comforting soup The best, easiest, and quickest homemade chicken noodle soup you will ever make in your pressure cooker!
CHICKEN NOODLE SOUP
The best, easiest, and quickest homemade chicken noodle soup you will ever make in your pressure cooker!
- 2 tablespoon olive oil
- 1 cloves garlic, minced
- 1 onion, diced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 1/2 teaspoon dried thyme
- 1 1/2 pounds boneless, skinless chicken breasts
- Kosher salt and black pepper
- 4 cups chicken broth
- 8 ounces egg noodles
- Juice of 1 lemon
- 2 tablespoons chopped fresh parsley leaves
- Set instant pot to high saute setting. Add olive oil, garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 2-3 minutes. Stir in thyme until fragrant, about 1 minute.
- Season chicken with salt and pepper, to taste. Add chicken, chicken broth to the Instant Pot Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions. Remove chicken from the Instant Pot and shred, using two forks.
- Select high sauté setting. Bring to a boil; stir in noodles and cook, uncovered, until tender, about 8-11 minutes. Stir in chicken, lemon juice and parsley; season with salt and pepper, to taste.
- Serve immediately enjoy.
