Instant Pot Chicken Noodle Soup

🧂 Ingredients

• 1 tablespoon avocado oil
• 1 large onion

  chopped
• 3 carrots

  sliced
• 3 stalks celery

  sliced
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1/4 teaspoon pepper
• 4 boneless skinless chicken thighs
• 4 cups low sodium chicken broth

  homemade or store-bought
• 4 cups water
• 2 cups egg noodles

  uncooked
• salt

  to taste

Instructions

• 1 Place the instant pot on saute mode and cook the veggies, herbs, and pepper with
  the avocado oil for 5-6 minutes. Stirring as needed.
• 2 Add in the chicken thighs, water, and broth.
• 3 Place the lid on and make sure the valve is in the sealing position. Pressure
  cook the soup on manual pressure, high, for 10 minutes.
• 4 Once the soup is done allow it to naturally release for 10 minutes after it
  finishes. Carefully manually release the pressure after the elapsed time. Once
  the pressure is released remove the lid.
• 5 Shred the chicken and then return it to the pot.
• 6 Add in the noodles and cook on saute mode for 7-8 minutes or until tender.
• 7 Serve as desired.

Nutrition Info