While this IP Chicken Noodle Soup tastes great for dinner, rest assured that it's also just as tasty as a leftover lunch or dinner the next day as well. If it were an option to eat a hearty soup for a meal every night during the cold, cold winter months, would you?
Author: Winona Rogers
1 tablespoon oil
1/2 cup diced onion
1/2 cup diced celery
1/2 cup matchstick carrots
6 cups chicken broth
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon thyme
1/4 teaspoon oregano
1 bay leaf
2 cups chicken, cooked and shredded
8 ounces, homestyle noodles
Place oil, onion, and celery into the Instant Pot and saute until onions are translucent. If you choose to use raw chicken, you'd want to cut it into 1/2" pieces (try a chicken breast or boneless, skinless chicken thighs) and saute until brown with the onion, oil, and celery.
Add carrots, broth, spices, chicken, and noodles. Mix well.
Place the lid on the instant pot and seal shut.
Close the pressure release valve and set the Instant Pot to manual, high pressure for 5 minutes.
When the cooking cycle is complete, quick release the steam and open the pot.