Chicken Noodle Soup

By: Instant Pot Culinary Team

Chicken Noodle Soup
cuisine icon Cuisine
Modern
cuisine icon Course
Soup
cuisine icon Difficulty
Easy
cuisine icon Duration
more than 2 hours
cuisine icon Diet
Dairy Free
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
8 servings, baby spinach leaves, bay leaf, black pepper, carrots, chicken broth, contributed, cook 120 min, dairy free, dried thyme, dried wide egg noodles, easy, garlic, Instant Pot Culinary Team, juice of 1 lemon, modern, more than 2 hours, prep 15 min, pressure cook, red onion, red sweet pepper, sage, salt, soup, stalks celery, whole chicken

prep icon Prep Time
15 min
cook icon Cook Time
120 min

serving icon Servings
8 servings
Ingredients
  • 1 whole chicken
  • 1 medium red onion
  • 3 stalks celery
  • 1 bay leaf
  • 6 cups chicken broth
  • 2 medium carrots
  • 1 medium red sweet pepper
  • 2 cups dried wide egg noodles
  • 4 cloves garlic
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon sage
  • 1/2 teaspoon black pepper
  • 3 cups baby spinach leaves
  • Juice of 1 lemon
Instructions
  • Place chicken in the Instant Pot. Cut onion in half; set half aside. Cut remaining half into wedges; place on top of chicken.
  • Cut 1 stalk of celery in half; add to pot with chicken. Add bay leaf to pot.
  • Slowly pour broth over all in the pot.
  • Secure the lid on the pot. Close the pressure-release valve. Select Poultry and adjust to more. When cooking is complete, use a natural release to depressurize. Press cancel.
  • Meanwhile, chop reserved red onion half. Thinly slice remaining 2 stalks celery. Set aside.
  • Once pressure is released from the pot, transfer the chicken to a large cutting board; set aside.
  • Use a slotted spoon to remove and discard onion wedges, celery stalk, and bay leaf from liquid in pot. If desired, strain liquid in pot through a fine-mesh sieve; return liquid to pot if strained.
  • Skim fat from top of liquid in pot if desired. Add chopped onion, sliced celery, carrots, sweet pepper, noodles, garlic, salt, thyme, sage, and black pepper to pot.
  • Secure the lid on the pot. Close the pressure-release valve. Select manual and cook at high pressure for 2 minutes. When cooking is complete, use a quick release to depressurize. Press cancel.
  • When chicken is cool enough to handle, remove meat from bones. Discard bones and skin. Cut meat into bite-size pieces. Add chicken to soup in the pot.
  • Select sauté and adjust to normal. Cook, uncovered, for 1 to 2 minutes or until soup is heated through. Press cancel.
  • Stir in spinach and lemon juice just before serving.
Notes
  • Asian Chicken Noodle Soup
  • Prepare as directed except substitute 8 ounces rice noodles for the egg noodles, substitute 2 tablespoons reduced-sodium soy sauce for the salt, substitute 3 tablespoons to 4 tablespoons rice vinegar for the lemon juice, substitute shredded napa cabbage for the spinach, and substitute 2 tablespoons finely chopped fresh ginger for the dried thyme.
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