Instant Pot Chicken Noodle Soup (Kid-Friendly)

Instant Pot Chicken Noodle Soup is a favorite soup for chilly days or when we need an immunity boost.

Instant Pot Chicken Noodle Soup (Kid-Friendly)

Course: Soups and Stews

Cuisine: American

Keyword: Family Friendly

Difficulty: Easy

Number of Ingredients: 7

Prep Time: 7

Cook Time: 30

Total Time: 37

Servings:

Calories: 291kcal

Author: Marilyn

With this recipe, you can make enough chicken soup to make your whole family happy. You can freeze it in serving-size portions, so you can whip it out when you want a quick comforting meal.

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Ingredients

2 tbsp butter
1 onion, chopped
2 carrots, peeled and chopped
2 stalks celery, chopped
celery leaves cut from the stalks
1 ½ tbsp fresh chopped parsley
1 tbsp fresh chopped oregano
4 cups reduced-sodium chicken broth or Low-Sodium Chicken Stock
4 cups water
2 lbs bone-in, skin-on chicken thighs (about 4 to 5 thighs) or leftover rotisserie chicken (see tip)
2 cups wide egg noodles
Kosher salt and freshly ground black pepper

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Instructions

Set your Instant Pot to sauté on Normal. Add the butter and heat until melted. Add onions, carrots and celery; cook, stirring, 5 minutes or until the onion is softened. Press Cancel.
Add the celery leaves, parsley, oregano, broth and water, stirring well. Add the chicken thighs.
Close and lock the lid and turn the steam release handle to Sealing. Set your Instant Pot to pressure cook on High for 7 minutes.
When the cooking time is done, press Cancel. Let stand 10 minutes and then turn the steam release handle to Venting. When the float valve drops down, remove the lid. An instant-read thermometer inserted horizontally into the thickest part of the thighs should register 165°F (74°C) (If more cooking time is needed, close and lock the lid and cook for 2 minutes.)
Using tongs, transfer chicken thighs to a work surface. Using 2 forks, shred the chicken. Discard the bones and skin. Remove and discard the celery leaves.
Set your Instant Pot to sauté on Normal. Add the noodles to the pot and follow the package instructions for cooking time. (Typically about 7 to 9 minutes.) When the cooking time is done, press Cancel. Stir in the shredded chicken. Season to taste with salt and pepper. Ladle soup into serving bowls.

Notes

Use leftover rotisserie chicken in place of the thighs. Add the carcass bones from the chicken in Step 2. Discard them in step 6 before adding the shredded rotisserie chicken to the pot.
If serving to young children, cut vegetables chunks and chicken into smaller pieces, if necessary. Test temperature before serving

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