Simple Quick Chicken Noodle Soup When You're Short on Time
Make quick chicken noodle soup from scratch in just 45 minutes! This easy recipe is loaded with tender chicken and noodles.
Servings 4 People
Ingredients
- 1 Tbsp Olive Oil
- 1 Cup Yellow Onion Diced
- 1 Cup Carrots Chopped
- 1 Cup Celery Chopped
- 1 Tbsp Garlic Minced
- 1 tsp Dried Oregano
- 1/2 tsp Dried Thyme
- 1 Bay Leaf
- 1/4 tsp Pepper
- 1 tsp Salt Or to taste
- 4 Cups Low Sodium Chicken Broth
- 4 Cups Water
- 1 Lbs Chicken Breast Boneless, Skinless, Thawed
- 1 16 oz Package Egg Noodles
- Fresh Parsely for Garnish
Instructions
- Press the sauté button on the Instant Pot, then add the olive oil to the pot. Once the pot is hot, add the onion, carrots, and celery and cook, stirring occasionally, until veggies start to soften, about 3 minutes. Add the garlic and stir.
- Press Cancel to turn off the Instant Pot.
- Add the dried oregano, thyme, bay leaf, salt, pepper, broth, and water to the pot, stirring to combine. Add the chicken to the broth.
- Close the Instant Pot lid and make sure the pressure valve is in the sealing position. Pressure cook for 7 minutes on high pressure. The Instant Pot will take about 20 minutes to reach full pressure, and then the cooking time will begin counting down.
- When the cooking time ends, allow the Instant Pot to naturally release for approximately 10 minutes. Then, very carefully release the remaining pressure by turning the steam release valve to the venting position using a long spoon or tong.
- When the valve pin drops down, open the Instant Pot lid. Remove the bay leaf and discard it. Remove the chicken to a large clean plate or cutting board. Let the chicken rest for a few minutes and then shred it.
- Press Cancel to turn off the warm setting, and then press saute. Add the egg noodles to the pot and simmer for 5-7 minutes, until tender. Turn off the Instant Pot.
- Add the shredded chicken back into the soup.
- Serve the soup with fresh parsley, if desired.