Instant Pot Chicken Noodle Soup

• servings: 6 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

1 tablespoon olive oil

3 cloves garlic (minced)

1 onion (diced)

3 carrots (peeled and diced)

3 celery ribs (diced)

1/2 teaspoon dried thyme

1/2 teaspoon dried rosemary

1 1/2 pounds boneless, skinless chicken thighs

Kosher salt and freshly ground black pepper (to taste)

4 cups chicken broth

1 sprig fresh rosemary

2 bay leaves

8 ounces wide egg noodles

2 tablespoons freshly squeezed lemon juice

2 tablespoons chopped fresh parsley leaves

Directions

Set 6-qt Instant Pot® to the high saute setting. Add olive oil, garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 2-3 minutes. Stir in thyme and rosemary until fragrant, about 1 minute.

Season chicken with salt and pepper, to taste. Add chicken, chicken broth, rosemary sprig, bay leaves and 4 cups water to the Instant Pot®. Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer's directions.

Remove chicken from the Instant Pot® and shred, using two forks.

Select high sauté setting. Bring to a boil; stir in pasta and cook, uncovered, until tender, about 8-11 minutes. Stir in chicken, lemon juice and parsley; season with salt and pepper, to taste.

Serve immediately.

Notes

Recipe from Katie