Instant Pot Chicken Noodle Soup

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner; chicken thighs are more affordable.

noodles

🥗Healthier: whole grain noodles

💰Cheaper: egg noodles

Whole grain noodles offer more fiber; egg noodles are often cheaper.

Cut 2 pounds of boneless chicken thighs into pieces, trimming excess fat.

Season the chicken thighs with garlic salt on both sides.

Turn on the Instant Pot to sauté mode and let it heat up.

Add olive oil to the pot and spread it out.

Add the seasoned chicken thighs to the pot and brown the surface.

Remove the chicken and set it aside.

Add 1.5 cups of chopped red onions to the pot and brown them.

Add 1 tablespoon of minced garlic to the onions.

Turn off sauté mode and cancel it.

Deglaze the pot with 0.5 cup of water, scraping any debris from the bottom.

Add 3 boxes of 32-ounce chicken broth to the pot (totaling around 12 cups).

Return the chicken to the pot, spreading it out.

Add 3 bay leaves, 0.5 tablespoon black pepper, 0.5 tablespoon oregano, 0.5 tablespoon thyme, and 4 tablespoons of minced garlic.

Stir in 1 tablespoon of Better than Bouillon and 0.5 stick of salted butter.

Add 2 cups of chopped celery and 2 cups of sliced carrots to the pot.

Add 16 ounces of noodles and stir to combine.

Add 1.5 cups of chopped parsley, reserving a little for garnish later.

Close the Instant Pot and set it to pressure cook for 7 minutes, allowing it to preheat.

Wait for the timer to start after the pot is fully pressurized.

After 7 minutes, release the pressure and wait for the red pin to drop before opening the pot.

Scoop the soup into bowls and garnish with reserved parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens