Ingredients

The following ingredients have 4 Servings
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 large onion (chopped)
  • 2 medium carrots (chopped)
  • 4 stalks celery (chopped)
  • 3 garlic cloves (minced)
  • 1 tsp salt
  • 1 tsp black pepper ((See Note 1))
  • 1 tsp thyme dry (1 tbsp if using fresh)
  • 2 tbsp all purpose flour
  • 4 cups chicken broth ((fresh or low-sodium))
  • 1/8 tsp turmeric ((optional))
  • 2-3 lbs chicken (with skin and bone-in)
  • 2 cups water
  • 1/2 cup parsley fresh (chopped (separated))
  • 1 cup pasta (uncooked, (See Note 2))
  • 1 tsp dill dry (1 tbsp if using fresh (See Note 3))
  • 2 tbsp lemon juice

Instruction

  • Turn Instant Pot to the Saute setting and add the oil and butter stir until butter has melted. Add the onion, carrots and celery and saute for 3 minutes. Add the garlic and saute 1 minute more.
  • Season with salt and pepper, thyme and stir. Add the flour and stir to coat and saute 1 minute. Pour in the chicken broth and turmeric (optional). Add 1/4 cup of the parsley and the chicken pieces. Pour in 2 cups of water.
  • Close the lid and set the Instant Pot to the Soup setting and set the timer to 8 minutes.
  • Once the Soup cycle is complete, wait until the natural release cycle is finished (about 10 minutes), or do a Quick Release (see manufacturers instructions). Remove the chicken pieces from the soup and shred the chicken.
  • Add the noodles to the soup and set the Instant Pot to the Saute setting. Cook for another 4-5 minutes uncovered for al dente, or 6 minutes until the noodles are cooked. Add the dill and remaining 1/4 cup parsley, lemon juice and shredded chicken. Taste for seasoning and serve with bread for crackers.