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.