Description
An easy chicken noodle soup made in the instant pot
Ingredients
1 large tbsp ghee or swig of olive oil
2 large carrots, sliced thin
2 large celery, sliced
1 medium onion, finely chopped
4 garlic, minced
1 lb chicken breast or thighs
2 cups bone broth + 4 cups water *see notes
1 tbsp salt + more to taste
large pinches of pepper
1/4 tsp thyme
1/2 tsp parsley
1/2 tsp oregano
2 cups uncooked egg noodles
Instructions
Add oil and veggies to your instant pot and sauté for about 5 minutes or until veggies are translucent and fragrant.
Add spices, salt and pepper.
Add bone broth, water and chicken, mix to combine.
Close lid and select soup function, set for 7 minutes.
Let release naturally for 10 minutes.
Shred the chicken with 2 forks.
Add noodles to instant pot and set sauté function for 5-10 minutes.
Cook until al dente
Serve in bowls, enjoy!
Notes
Start with 2 cups of bone broth, but if you like a richer more gelatinous broth, add more bone broth and less water ratio.
- Prep Time: 15 min
- Cook Time: 20 min