How to make EASY INSTANT POT CHICKEN NOODLE SOUP Recipe - Perfect soup recipe to warm your body!
Recipes in this Video
Chicken noodle soup is a classic comfort food in American cuisine, often associated with home cooking and family gatherings. It is commonly prepared during cold weather or when someone is feeling unwell, embodying the idea of nurturing and warmth. The dish has variations across cultures, but its essence remains a soothing, hearty meal.
Ingredients
- ●chicken
- ●noodles
- ●carrots
- ●celery
- ●onion
- ●garlic
- ●broth
- ●herbs
- ●pepper
- ●salt
Instructions
- 1In a large pot, heat some oil over medium heat.
- 2Add chopped onions, carrots, and celery; sauté until softened.
- 3Stir in minced garlic and cook for another minute.
- 4Add chicken and broth; bring to a boil.
- 5Reduce heat and simmer until chicken is cooked through.
- 6Remove chicken, shred it, and return to the pot.
- 7Add noodles and cook until tender.
- 8Season with herbs, salt, and pepper to taste.
- 9Serve hot.
Ingredient Alternatives
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.
Techniques
Equipment
Also Known As
Ingredients
- ●1 lb boneless, skinless chicken breasts
- ●4 cups chicken broth
- ●2 cups water
- ●2 cups egg noodles
- ●1 medium onion, diced
- ●2 carrots, sliced
- ●2 celery stalks, sliced
- ●3 cloves garlic, minced
- ●1 tsp dried thyme
- ●1 tsp dried parsley
- ●1/2 tsp black pepper
- ●1/2 tsp salt
- ●1 bay leaf
- ●1 tbsp olive oil
Instructions
- 1Set the Instant Pot to 'Sauté' mode and add olive oil.
- 2Once the oil is hot, add the diced onion, carrots, and celery. Sauté for about 5 minutes until softened.
- 3Add the minced garlic and sauté for an additional minute until fragrant.
- 4Add the chicken breasts to the pot, followed by the chicken broth, water, thyme, parsley, black pepper, salt, and bay leaf.
- 5Close the lid of the Instant Pot and set it to 'Manual' mode for 10 minutes on high pressure.
- 6Once the cooking time is complete, allow the pressure to release naturally for 5 minutes, then perform a quick release for any remaining pressure.
- 7Remove the chicken breasts from the pot and shred them using two forks.
- 8Return the shredded chicken to the pot and add the egg noodles.
- 9Close the lid again and set to 'Manual' mode for 5 minutes on high pressure.
- 10Once done, perform a quick release and stir the soup to combine all ingredients.
- 11Taste and adjust seasoning if necessary before serving.
Equipment
Ingredients
- ●1 lb chicken thighs, boneless and skinless
- ●8 cups chicken broth
- ●2 cups egg noodles
- ●1 medium onion, chopped
- ●3 cloves garlic, minced
- ●1 medium carrot, sliced
- ●1 stalk celery, sliced
- ●2 tbsp soy sauce
- ●1 tsp fish sauce
- ●1/2 tsp black pepper
- ●1/2 tsp salt
- ●2 green onions, chopped
- ●1 tbsp vegetable oil
Instructions
- 1Heat the vegetable oil in a large pot over medium heat.
- 2Add the chopped onion and minced garlic, sauté until fragrant and translucent.
- 3Add the sliced carrots and celery, cooking for another 3-4 minutes until slightly softened.
- 4Add the chicken thighs to the pot and pour in the chicken broth.
- 5Bring the mixture to a boil, then reduce heat and let it simmer for about 20 minutes until the chicken is cooked through.
- 6Remove the chicken from the pot, shred it using two forks, and return it to the pot.
- 7Stir in the egg noodles, soy sauce, fish sauce, black pepper, and salt.
- 8Cook for an additional 8-10 minutes until the noodles are tender.
- 9Taste and adjust seasoning if necessary.
- 10Serve hot, garnished with chopped green onions.
Equipment
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