Chicken Noodle Soup


  • 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
  • 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.
Previous Next