Description
An easy chicken noodle soup made in the instant pot
Ingredients
Scale
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1 large tablespoon ghee or a drizzle of olive oil
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2 large carrots, thinly sliced
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2 large celery stalks, sliced
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1 medium yellow onion, finely chopped
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4 cloves garlic, minced
- 1/2 tsp turmeric (optional, anti-inflammatory)
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1 lb organic chicken breasts or thighs
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2 cups bone broth + 4 cups filtered water (see notes)
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1 tablespoon sea salt, plus more to taste
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Large pinches of freshly ground black pepper
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¼ teaspoon dried thyme
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½ teaspoon dried parsley
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½ teaspoon dried oregano
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2 cups uncooked egg noodles
- squeeze of half a lemon
Instructions
Instant Pot Instructions
- Add oil and vegetables to the Instant Pot. Sauté for about 5 minutes, until vegetables are soft, translucent, and fragrant.
- Add spices, salt, and pepper. Stir well.
- Add bone broth, water, and chicken. Mix to combine.
- Close lid, seal valve, and select Soup function — 7 minutes.
- Allow natural pressure release for 10 minutes, then carefully vent remaining pressure.
- Remove chicken and shred using two forks. Return shredded chicken to the pot.
- Add noodles and set Instant Pot to Sauté for 5–10 minutes, until noodles are cooked al dente.
- Add splash of lemon juice.
- Serve warm and enjoy!
Stovetop Instructions
- Sauté vegetables in oil over medium heat for 5–7 minutes until softened.
- Add spices, broth, water, and chicken. Bring to a gentle boil.
- Reduce heat and simmer 25–30 minutes, until chicken is cooked through.
- Remove chicken, shred, return to pot.
- Add noodles and cook until tender.
- Add splash of lemon juice.
- Serve warm.
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