A tasty and comforting chicken noodle soup that is easy to make in the Instant Pot. Great for getting warm on cold days.
Ingredients:
- 1 whole chicken, about 4-5 pounds
- 8 cups chicken broth
- 3 carrots, peeled and sliced
- 3 celery stalks, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 bay leaf
- 8 oz egg noodles
- Fresh parsley for garnish
Instructions:
Place the whole chicken in the Instant Pot
Add chicken broth, carrots, celery, onion, garlic, salt, pepper, thyme, and bay leaf
Close the Instant Pot lid and set to high pressure for 20 minutes
Once done, carefully release the pressure and remove the chicken from the pot
Shred the chicken and return it to the pot
Add the egg noodles to the pot and set to saut mode
Cook until noodles are tender
Discard the bay leaf and season the soup with additional salt and pepper if needed
Serve hot, garnished with fresh parsley
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