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Instant Pot Chicken Noodle Soup

Si Foster, A Bountiful Kitchen
  • 22 minutes
  • Serves 8

INGREDIENTS

4

Chicken thighs

2 cups

Carrots

1 cup

Celery

1 clove

Garlic

2 cups

Onion

1

Parsley, fresh

1 tsp

Thyme, dried

4 cups

Chicken broth

2

packages Knorr homestyle chicken stock concentrate

8 oz

Wide egg noodles

1 tsp

Course ground pepper

1 tsp

Sea salt

2 tbsp

Olive oil or butter

4 cups

Water


NOTES

  • Use entire large chicken broth, 2/3 liquid stock carton, frozen egg noodles, and minced garlic. Use pressure cook function to cook noodles faster.

    Cami Krystyniak • 2020-03-12

  • I initially prepared this as written, however, I prefer the carrots not so mushy so I added more carrots while the noodles were cooking and liked it a lot. I also increased the Better Than Bouillon and added 1/2 tsp cumin for additional flavor. This was so good. I will definitely prepare this again😊

    S Ryan • 2019-01-13

  • our standard baked tenderloins work great, use fresh thyme, triple the carrots

    Chandler Horsley • 2018-11-12

39 people Recommend This Recipe