Jodi’s Chicken Noodle Soup (IP and Stove Top versions)
- 3 boneless skinless chicken breastsĀ (feel free to do boneless skinless thighs too)
- 3 ribs of celery, sliced
- 3 large carrots, sliced
- 1-2 tablespoons butter (i may use more next time for more flavor)
- 1 1/2 tsp dried thyme
- 1/2 tsp salt, 1/2 tsp pepper
- 2 cups uncooked egg noodles
- 7 cups of chicken broth*** or chicken stock
***
Use only real or boxedĀ chickenĀ broth.Ā I donāt recommend bone broth for this recipe.Ā When I used bone broth ā it was to bland.
I added about ½ stick of butter when all cooking was finished, right before serving.  It needs that added flavor.
***
Directions
- Season the raw chicken and cut into bite sized pieces.Ā Cut all the veggies.Ā Melt the butter in the Instant Pot.
- Next, lightly brown the chicken pieces in butter in the IP, about 2 minutes on each side.
- Then turn the IP off.Ā Add celery, carrots, broth, thyme, salt, pepper and uncooked noodles.Ā Close the lid, move the valve to sealing, and turn it on to cook for 7 minutes.
- Once finished, do a quick release.Ā You CAN do a natural release – but it will add almost 15 minutes to your cooking time.Ā Serve and enjoy!
(HINT:Ā It is better the 2nd day.)
Stove top Version:
Use all the same ingredients listed above.
Directions
Cook your chicken on the stove top, in the oven OR slow cook it all day!!!Ā Ā Add seasonings and butter.Ā SAVE any and all broth that is made from cooking it.Ā Ā You will still use 7 cups of broth.Ā Shred or cut the cooked chicken.Ā Bring the broth to a boil.Ā Add the carrots, celery, salt, pepper and thyme.Ā Cook for about 20 minutes at a rolling boil until carrots are pretty soft. Add the chicken.Ā Keep it at a nice boil and add the noodles.Ā Cook for another 10 minutes at a boil.Ā Then reduce to a simmer.Ā Simmer for another 5-10 minutes until ready to serve.Ā Ā This one is also better the next day.
Good recipe, but I added sautƩ veggies in olive oil in pot 3 minutes, last 30 seconds add 1Tbsp tomato paste and garlic and thyme. Then add 2 Tbsp soy sauce before pressure cooking. Adds that extra kick of flavor.