Chicken Noodle Soup
Chicken Noodle Soup
Notes
Try adding some lemon juice or dill to add some flavor
Ingredients
- 1 Tablespoon olive oil
- 1 medium onion, chopped
- 4 carrots, peeled and chopped
- 4 ribs celery, chopped
- 3 cloves garlic, minced
- 1 teaspoon oregano
- 1/2 teaspoon thyme
- 1 bay leaf
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 8 cups unsalted chicken broth
- 1 pound boneless skinless chicken breasts
- 6 ounces egg noodles
Instructions
- Add olive oil to an instant pot and press the saute button
- Add onion, carrots, celery, garlic and cook for 4 minutes
- Add the spices, broth and chicken to the pot
- Pressure cook on high pressure setting for 7 minutes
- While the soup is cooking, boil the pasta separately on the stove
- Natural release for 10 minutes, and then turn the vent valve open
- Discard the bay leaf
- Remove chicken from the soup and shred it
- Return chicken to the pot
- Add the noodles to the soup bowl just before serving