Ingredients
Soup Base
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 medium carrots, peeled and sliced
- 2 sticks celery, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cups water
- 1.5 pounds boneless, skinless chicken thighs
- 1/2 teaspoon Italian seasoning
Noodles and Seasoning
- 2 cups uncooked egg noodles
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Sauté Aromatics: Add the butter and olive oil to your Instant Pot and press the sauté button. Cook the chopped onion for 3-4 minutes until softened and fragrant.
- Add Remaining Ingredients: Pour in the carrots, celery, garlic, chicken broth, water, chicken thighs, and Italian seasoning into the Instant Pot. Do not add the noodles, salt, pepper, or parsley at this stage.
- Pressure Cook: Close and secure the lid on the Instant Pot, ensuring the valve is set to 'sealing'. Set the Instant Pot to cook on high pressure for 10 minutes. It will take about 15 minutes to come to pressure.
- Pressure Release: When the cooking time is complete, allow the pressure to naturally release for 10 minutes. Then carefully perform a quick release to release any remaining pressure.
- Shred Chicken and Cook Noodles: Remove the chicken thighs from the pot and shred them using two forks. Press the sauté button again on the Instant Pot and add the uncooked egg noodles to the soup. Let the noodles cook until softened, then return the shredded chicken to the pot.
- Season and Serve: Season the soup with salt and pepper to your preference (the recipe recommends quite a bit of salt). Serve hot with freshly chopped parsley sprinkled on top for a fresh finish.
Notes
- Boneless, skinless chicken thighs keep the meat tender and flavorful, but chicken breasts can be substituted if preferred.
- For a thicker broth, you can reduce the water slightly or let the soup simmer with the lid off for a few minutes after cooking the noodles.
- Feel free to add additional vegetables like peas or corn for extra color and flavor.
- Leftovers keep well refrigerated for up to 3 days and freeze well for up to 3 months.
- To make this gluten-free, substitute the egg noodles with gluten-free pasta or rice noodles.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
