Instant Pot "Flu Fighter" Chicken Noodle Soup
Ready In: 1 hr 30 mins
Serves: 4-6
Ingredients
- 2 lbs boneless skinless chicken breasts
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon chili powder
- 1 teaspoon dried basil
- 1 teaspoon oregano
- 1⁄2 cup chicken broth or 1⁄2 cup water
- 2 tablespoons olive oil
- 3 stalks celery, diced
- 3 carrots, chopped
- 1 onion, chopped
- 8 minced garlic cloves
- 2 bay leaves
- 8 cups chicken broth
- 2 tablespoons lemon juice
- kosher salt & freshly ground black pepper, to taste
- 2 cups egg noodles (uncooked)
Directions
- Season chicken liberally with onion powder, garlic powder, chili powder, basil, and oregano. Place in Instant Pot with 1/2 cup broth or water.
- Set pressure cooker to "Manual," High Pressure, 20 minutes.
- Once the pressure cooking time has finished, carefully turn the valve from “sealing” to “venting” to quickly release the pressure. Beware of the steam!
- Place the chicken onto a plate or cutting board and let it cool. Shred with 2 forks once cool. Set aside for later. (Steps 1-4 can be done well ahead of time).
- Set pressure cooker to "Saute," normal heat.
- Add olive oil to your pressure cooker insert, add carrots, celery, and onion. Saute for 10-12 minutes.
- Add garlic and saute for another 1-2 minutes.
- Add bay leaves and broth, secure pressure cooker lid, and set to "Manual," high pressure, for 3 mins, do a quick pressure release. Stir.
- Add noodles, secure pressure cooker lid, and set to "Manual," high pressure, for 4 mins (or half the recommended time for your pasta).
- Again do a quick pressure release.
- Stir in shredded chicken and lemon juice, season with salt and pepper as needed.
- Serve with fresh bread or rolls.
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