Chicken Noodle Soup
Healthy, simple and soothing Chicken Noodle Soup made with real whole foods and no butter or sauces!
Servings Prep Time
2-4servings 5minutes
Cook Time
40minutes
Servings Prep Time
2-4servings 5minutes
Cook Time
40minutes
Ingredients
  • 2 chicken breastsskinless, boneless, roughly 1 1/2 pound, or 6 drumsticks
  • 1 onionroughly diced
  • 4cloves garlicroughly minced
  • 6 white button mushroomschopped
  • 1 bay leaf
  • 1 – 2 carrotschopped
  • 1 celery stalkchopped
  • 5-6cups chicken stock
  • 1tablespoon olive oil
  • 8ounces egg noodleswide
  • kosher saltto taste
  • black pepperto taste
  • 1/4cup Italian parsleyfinely chopped, for garnish
  • 1tablespoon lemon juicefor garnish, optional
Instructions
  1. Press Sauté button and click adjust button to Sauté More function to heat up the instant pot. Wait until indicator says HOT.
  2. Pour 1 tablespoon of olive oil into your pressure cooker. Add in the chopped white mushrooms, a pinch of salt and ground black pepper. Stir to evenly coat the mushrooms with olive oil. Mushrooms will start releasing their moisture. Let the moisture evaporate and stir occasionally until mushrooms are slightly crisp and browned.
  3. Add in diced onions, minced garlic and cook until onions soften and fragrant (roughly 1 – 2 minutes). Add in bay leaf, chopped carrots and celery. Stir and season with kosher salt and ground black pepper if you like.
  4. Measure out 1 cup of chicken broth. Deglaze by pouring 1/3 cup of chicken stock into the pot. Scrub all the flavorful brown bits off the bottom of the skillet with a wooden spoon. Pour in the remaining 2/3 cup chicken stock.
  5. Partially submerge chicken breasts or drumsticks into the pressure cooker’s liquid. Close lid.
  6. For Chicken Breasts: pressure cook on Manual at High Pressure for 7 minutes and 8 minutes Natural Release. For Chicken Drumsticks: cook on Manual at High Pressure for 8 minutes and 10 minutes Natural Release.
  7. Open pressure cooker’s lid, remove bay leaf and chicken. Use fork to shred chicken.
  8. Pour 4 – 5 cups chicken stock into pressure cooker and bring it to a boil over medium high heat by pressing Sauté button and click adjust button to Sauté More function.
  9. Pour in wide egg noodles and cook until desired texture. Roughly 4 – 8 minutes. Season chicken soup with salt (roughly a few pinches) and ground black pepper. Brighten with freshly squeezed lemon juice to taste.
  10. Turn off the heat, add shredded chicken into pressure cooker. Garnish with Italian parsley and serve immediately. Enjoy!
Recipe Notes

Homemade chicken stock vs store-bought chicken stock:
We tried this recipe with both stocks. Please note that the flavor will take a hit with store-bought chicken stock. Make sure to use an unsalted or low sodium version