Easy Homemade Chicken Noodle Soup in the Instapot
This Chicken Noodle Soup is not only easy to make in your Instapot, but hearty, incredibly flavorful, and good for you too!
Servings 8 servings
Equipment
- Instapot
Ingredients
- 2 Tablespoons butter
- 1 large onion chopped
- 2-3 medium celery stalks, chopped
- 3 cloves garlic chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon thyme dry
- 1 teaspoon parsley dry
- 1 teaspoon oregano dry
- 8 cups water
- 4 pound whole chicken
- 6-8 ounces egg noodles uncooked
Instructions
- Select sauté on your Instapot; sauté in the melted butter: onion, carrots, celery, and garlic 5 minutes.
- Add seasonings
- Add raw, whole chicken (in basket if you have one).
- Add 8 cups water.
- Close the lid and set ot pressurize. Set your manual cook time for 6 minutes per pound of chicken on manual.
- Once it is done use the quick release and carefully unlock and remove the lid. Remove the basket with the entire chicken. *Please follow your instapot instructions for pressurizing and un pressurizing
- Set Instapot to sauté and add 6-8 oz egg noodles to the pot and cook for another 6 minutes uncovered or until the noodles are cooked.
- Meanwhile, shred the chicken and discard the bones. When the noodles are cooked, press cancel, return the chicken meat to the pot, and mix well. Serve while hot garnished with additional parsley if you like.