Description
A weeknight-easy Instant Pot chicken noodle soup that layers flavor fast—sautéed aromatics, quick pressure-cooked chicken and broth, and noodles simmered at the end so they stay springy. Bright, golden, cozy.
Ingredients
1 tbsp olive oil
1 tbsp unsalted butter (optional)
1 medium yellow onion, diced
2 large carrots, sliced into coins
2 celery ribs, sliced
3 garlic cloves, minced
1 tsp dried thyme (or 1 tbsp fresh)
1 tsp dried parsley (or 1 tbsp fresh), plus more for garnish
1 bay leaf
1 lb boneless, skinless chicken thighs (or breasts), cut into 2–3 pieces
6 cups low-sodium chicken stock
1 tsp fine sea salt, plus more to taste
½ tsp black pepper
6 oz wide egg noodles (about 3 cups)
1 tbsp lemon juice (to finish)
Instructions
Select Sauté. Add oil (and butter if using). Sauté onion, carrots, and celery 4–5 min until glossy.
Stir in garlic, thyme, parsley, and bay leaf 30 sec to bloom.
Add chicken, stock, salt, and pepper. Scrape up browned bits.
Seal. Cook High Pressure 8 min (about 5–7 min to come to pressure).
Quick release. Remove chicken; shred and return.
Set Sauté. Add egg noodles; simmer 4–6 min until tender-springy.
Stir in lemon juice. Taste and adjust salt/pepper/lemon.
Rest 2 min. Ladle, garnish with parsley, serve.
Notes
Use low-sodium stock for better control; season at the end.
For dairy-free, skip the butter.
Great for leftovers; add a splash of stock when reheating.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: soup recipes
- Method: Instant Pot (sauté → pressure cook)
- Cuisine: American