Instant Pot Jeffrey's 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.

Start by placing the liquid and raw chicken in the Instant Pot with the chicken totally covered by the liquid. Then add all other Phase 1 ingredients. Stir. Cover and secure the lid.

Hit 'Manual' or 'Pressure Cook' High Pressure for 10 minutes. Quick release when done.

Remove chicken from pot with tongs and set aside to cool.

Remove and discard bay leaves and onion with a strainer.

Meanwhile, boil a pot of water on the stove for the egg noodles.

Add all the Phase 2 ingredients to the Instant Pot EXCEPT FOR the chicken and egg noodles. Stir. Put on lid.

Hit 'Manual' or 'Pressure Cook' High Pressure for 5 minutes. Perform a quick release.

While the pot is cooking the soup, the chicken should be cool enough to touch. Pick bones clean of all the meat, discarding bones, skin, and cartilage. Shred chicken by hand and set aside.

Also while the pot is cooking the soup, boil the egg noodles for about 8 minutes (or according to package) and strain & rinse when done.

Add the shredded chicken to the soup once the lid is off and stir.

Add desired amount of noodles to a bowl and ladle in some soup.

Enjoy with my Matzo Balls to make it a true Jewish Penicillin!

Cooking Techniques

Equipment Needed

Spice Level:

Allergens