Ingredients
The following ingredients have 8 Servings
- 1 1/2 lb. chicken breasts (boneless and skinless or chicken thighs)
- 2 tablespoons butter (unsalted)
- 1 sweet onion (diced)
- 5 cloves garlic (minced)
- 4 medium carrots (peeled and sliced into rounds)
- 3 stalks celery (sliced)
- 1 teaspoon dried parsley flakes
- 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon ground black pepper (or to taste)
- 10 cups chicken broth low-sodium
- Small bunch of fresh thyme
- Small bunch of fresh rosemary
- 3 bay leaves
- 8 oz egg noodles (dry)
Instruction
- Using a 6qt or larger Instant Pot, select Saute mode and High.
- Once it reads HOT, add the butter and melt. Add diced onion and cook for 1 minute. Add garlic, stir and cook for 1 minute, until fragrant.
- Add the rest of the veggies, carrots, and celery. Stir and cook for 5-7 minutes, until the veggies are just tender.
- Add the basil, dried parsley, and pepper flakes. Add salt and pepper.
- Add chicken and pour the broth on top, don't go over the max line. Tie together with kitchen twine thyme and rosemary and add to the pot. Add bay leaves.
- Cover and secure the lid, point the valve to seal. Cook on High Pressure for 10 minutes. This is followed by a 10-minute Natural Pressure Release. Release manually any remaining pressure.
- Take off the lid and select Saute on medium heat. Remove the chicken and add it to a plate. Next, use two forks to shred it.
- Remove and discard bay leaves, thyme, and rosemary.
- Add the dry noodles to the soup, simmer uncovered for another 7-10 minutes, or until noodles are cooked.
- Taste and adjust for salt and pepper.
- Serve garnished with fresh chopped parsley.