Hi all,

This is a tried-and-true recipe from kristineskitchenblog.com that I’ve used many times. Today, I’m using frozen chicken thighs, which means increasing the cooking time to 12 minutes versus 7. In fact, I threw in the entire package of chicken thighs to have extra for tomorrow for a different meal.

I returned from Sicily two weeks ago today after a wonderful trip with 41 intrepid travelers. Unfortunately, Ray and I both tested positive for COVID-19 immediately upon our return and have been dragging. Though finally on the mend, this past election day was stressful for all, and being on the losing side made it even more so. Hence, I have been motivated to do what I always do when unsettled: cook. This recipe is pure comfort food, especially with the egg noodles inspired by my trip to Italy. If you try it—and you should at some point—please let me know how it turned out. As many of you know, the Instant Pot is my favorite appliance; however, you can make this soup on the stove. I included Kristine’s notes related to this just in case you fall into that category.

While I am grateful for the chance to experience the breathtaking island of Sicily and visit the beautiful city of Rome once again. I am also delighted to be back home. Travel is a gift, and so is home. I feel twice blessed.

My best to all.

Len

Instant Pot Chicken Noodle Soup

from kristineskitchenblog.com

This is an easy recipe for Instant Pot chicken noodle soup, perfect for cold winter days! Serve it with bread, rolls, or crackers for a quick, easy, and comforting meal.

Prep Time20minutes mins

Cook Time15minutes mins

Pressure Time20minutes mins

Total Time55minutes mins

Servings: 6 servings

Calories: 269kcal

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion chopped
• 4 medium carrots peeled and cut into 1/4-inch pieces
• 4 ribs celery chopped
• 3 cloves garlic minced
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• 1 bay leaf
• ¾ teaspoon salt or to taste
• ¼ teaspoon black pepper
• 8 cups low sodium chicken broth can use 4 cups broth and 4 cups water if desired
• 1 pound boneless, skinless chicken breasts
• 6 ounces egg noodles
• chopped fresh parsley is optional for serving

Instructions

• Press the sauté button on the Instant Pot and add the olive oil. Once the pot is hot, add the onion, carrots, and celery and cook, stirring occasionally, until the veggies start to soften, about 3 minutes. Stir in the garlic. Press “Cancel” to turn off the Instant Pot.
• Add the dried oregano, thyme, bay leaf, salt, pepper, and broth to the pot. Stir. Nestle the chicken into the broth.
• Close the Instant Pot lid and turn the valve to the sealing position. Pressure cook on high pressure for 7 minutes. The Instant Pot will take about 20 minutes to reach pressure, and then the cooking time will begin to count down.
• When cooking ends, allow the Instant Pot to naturally release for 10 minutes. Then, carefully release the remaining pressure by turning the steam release valve to the venting position using the handle of a long spoon.
• When the pin drops down, open the Instant Pot lid. Remove the bay leaf and discard it. Transfer the chicken to a clean plate, bowl, 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 noodles to the pot and let them simmer for about 5 minutes until tender. Turn the Instant Pot off.
• Stir the shredded chicken back into the soup. Taste the soup and season with additional salt and pepper as needed. If desired, serve the soup with fresh parsley.

Notes

• Frozen Chicken: To make this recipe with frozen chicken, increase the pressure cook time to 12 minutes, followed by a 10-minute natural pressure release.
• Chicken Thighs: You can use boneless chicken thighs in this recipe. The cooking time will stay the same.
• Bone-In Chicken: If using bone-in chicken thighs or breasts, pressure cook for 10 minutes, followed by a 10-minute natural release. Check that the chicken’s internal temperature has reached 165 degrees F.
• To Store: Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. The noodles will soak up some of the broth over time, so have extra broth handy when reheating.
• To Freeze: Chicken noodle soup can be frozen in an airtight container for up to 3 months. I recommend waiting to add the noodles after freezing, as cooked noodles may become mushy if frozen. You can cook the noodles separately and add them to the soup when ready to serve it.
• To cook chicken noodle soup on the stovetop, follow the recipe as written, except instead of pressure cooking, simmer the soup on the stove (covered) for about 20 minutes or until the chicken is cooked through. Remove the chicken to shred and add the noodles to the pot, simmering until the noodles are cooked. Return the shredded chicken to the pot and serve.