Ely (my oldest) had a 2-day swim meet this past weekend. We were at the pool for SIX hours on Saturday. For reference, E swims 5 events and each one doesn’t take any longer than 1 1/2 hours so you can imagine how much free time we have in between. I know you guys are here for the chicken noodle soup recipe, but the reason I’m telling you all of this because we had no choice but to eat at the concession stand at the pool. I went against my better judgement and ordered the chili dog. Come next morning, I woke up feeling horrible. I don’t think the chili dog was the main reason and maybe more so because of the crazy weather changes we’ve been having in Dallas, but it definitely didn’t help.
Anyway, I was snacking on saltine crackers all day and didn’t have much of an appetite. Then I thought, what would be better than chicken noodle soup when you’re coming down with a cold? Add on the chilly weather and it’s the perfect home-cooked comfort meal that’s both healthy and yummy for the family.
All the cooking is done with the instant pot and the food prepping is fast, easy and painless – my kind of recipe!!
| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Servings |
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- 2 tbsp butter unsalted
- 1 large onion chopped
- 2 medium carrots chopped
- 2 stalks celery chopped
- 1 tsp salt or to taste
- 1 tsp pepper or to taste
- 1 tbsp tsp thyme dry 1if using fresh
- 1 tbsp parsley fresh chopped
- 1 tbsp oregano fresh chopped, 1 tsp if using dry
- 4 cups chicken broth no sodium added
- 2 lbs chicken with skin and bones use at least 1 chicken breast
- 4 cups water
- 5 oz egg noodles uncooked (about 2 cups)
Ingredients
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- Turn your Instant Pot to the saute setting. (See your manufacturer's guide for detailed instructions on how to use your instant pot.)
- Add the butter and cook until the butter has melted. Add the onion, carrots and celery and saute for 3 minutes until the onion softens and becomes translucent.
- Season with salt and pepper, add the thyme, parsley, oregano and stir. Pour in the chicken broth. Add the chicken pieces and add another 4 cups of water.
- Close the lid (follow the manufacturer's guide for instructions on how to close the instant pot lid). Set the Instant Pot to the Soup setting and set the timer to 7 minutes.
- Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes. Follow the manufacturer's guide for quick release, if in a rush. Carefully unlock and remove the lid from the instant pot.
- Remove the chicken pieces from the soup and shred with two forks.
- Add the noodles to the soup and set the Instant Pot to the saute setting again. Cook for another 6 minutes uncovered, or until the noodles are cooked.
- Turn off the Instant Pot, by pressing the cancel button. Add the shredded chicken back to the Instant Pot, taste for seasoning and adjust as necessary. Garnish with additional parsley if preferred.
Hope you guys like this recipe! See all of my favorite home-cooked instant pot recipes – here.
xo, Jaime
Recipe credits to Jo Cooks
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