Using bone in chicken, sautéed vegetables and aromatic herbs like parsley and dill, this Easy Instant Pot Chicken Noodle Soup is an all in one pot meal to warm you up and cure what ails you. All made in 30 minutes!
Course: Dinner, Lunch, Main, Soup
Cuisine: American, Western
Keyword: chicken noodle soup, easy instant pot chicken recipe, instant pot chicken soup
Turn Instant Pot to the Saute setting and add the oil and butter stir until butter has melted. Add the onion, carrots and celery and saute for 3 minutes. Add the garlic and saute 1 minute more.
Season with salt and pepper, thyme and stir. Add the flour and stir to coat and saute 1 minute. Pour in the chicken broth and turmeric (optional). Add 1/4 cup of the parsley and the chicken pieces. Pour in 2 cups of water.
Close the lid and set the Instant Pot to the Soup setting and set the timer to 8 minutes.
Once the Soup cycle is complete, wait until the natural release cycle is finished (about 10 minutes), or do a Quick Release (see manufacturers instructions). Remove the chicken pieces from the soup and shred the chicken.
Add the noodles to the soup and set the Instant Pot to the Saute setting. Cook for another 4-5 minutes uncovered for al dente, or 6 minutes until the noodles are cooked. Add the dill and remaining 1/4 cup parsley, lemon juice and shredded chicken. Taste for seasoning and serve with bread for crackers.
Feel free to substitute red pepper flakes for a little more kick.
I use Ditalini here, but use any pasta noodle you prefer.
I often time substitute tarragon for the dill, optional.
<p>This recipe for Easy Instant Pot Chicken Noodle Soup was created by and is the propery of Kevin O'Leary, owner of Kevin is Cooking LLC. https://keviniscooking.com/easy-instant-pot-chicken-noodle-soup/ </p>