Chicken Noodle Soup

By: Robin Fields

Chicken Noodle Soup
cuisine icon Duration
30 Minutes
cuisine icon Cooking Technique
Pressure Cook, Saute
cuisine icon Keywords
30 minutes, 6 servings, and sliced into 1/4" pieces, chicken, chicken broth, classic dish with savory broth, cook 20 min, cooked noodles, dried thyme, garlic powder, ground black pepper, instant pot, peeled and diced, prep 10 min, pressure cook, salt, salted butter, saute, skinless chicken breasts, uncooked egg noodles, vegetables

prep icon Prep Time
10 min
cook icon Cook Time
20 min

serving icon Servings
6 Servings
Ingredients
  • 2 tbsp salted butter
  • 2 large carrots, peeled and diced
  • 2 large stalks celery, trimmed and sliced into 1/4" pieces
  • 1/2 med yellow onion, peeled and diced
  • 32 oz chicken broth
  • 2 cups cubed cooked boneless, skinless chicken breasts
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp dried thyme
  • 2 cups uncooked egg noodles
Instructions
  • Press the Sauté button on an Instant Pot® and allow to heat until the display reads Hot. Place the butter, carrots, celery, and onion in the pot. Sauté 3 Minutes until fragrant. Pour broth into the pot and scrape the bottom of the pot with a wooden spoon to remove any browned bits. Add chicken, salt, pepper, garlic powder, and thyme. Press the Cancel button.
  • Place the lid on the Instant Pot® and click into place to close. Press the Pressure Cook button and adjust the timer to 7 Minutes. When the timer beeps, quick-release the pressure until float valve drops. Unlock lid. When done, vegetables should be tender.
  • Add noodles to the pot while keeping the Keep Warm mode on. Let noodles cook uncovered 10 Minutes until tender, stirring occasionally. Serve warm.
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