Instant Pot Chicken Noodle Soup 2
Ingredients:
1 tablespoon olive oil
3 cloves garlic, minced
1 onion, diced
3 carrots, peeled and diced
3 stalks celery, 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
Juice of 1 lemon
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.
