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.

Turn on the Instant Pot and select the sauté function.

Add 1 tablespoon of olive oil to the pot and let it heat up.

Add garlic, celery, carrots, and onion to the pot and sauté for about 2 minutes.

Add 1/2 teaspoon of crushed red pepper, 3 teaspoons of thyme, 1 teaspoon of oregano, and 1/2 teaspoon of black pepper to the pot, then add the chicken and cook for about 3 minutes.

Pour in 6 cups of water and add 6 teaspoons of chicken bouillon.

Add 3 bay leaves and the broken spaghetti noodles to the pot.

Cook on manual high pressure for 8 minutes.

Allow for a natural release for 10 minutes after cooking.

Once the pressure is released, stir the soup and remove the bay leaves.

Stir in 2 teaspoons of lemon juice and 2 teaspoons of dried parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens