Instant Pot Chicken Soup

Name: Instant Pot Chicken Soup
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 1 3- to 3 1/2-lb chicken, including neck (discard giblets), skin removed; 2 large carrots, halved; 2 stalks celery, halved, plus celery leaves, for serving; 1 onion, quartered; 1 clove garlic, smashed; 1 bay leaf; 4 sprigs parsley; Kosher salt; 1 1/2 c. egg noodles; Chopped dill, for serving

By The Good Housekeeping Test KitchenPublished: Dec 21, 2018

a close up of chicken noodle soup in a bowl

Christopher Testani

Yields:

6 serving(s)

Total Time:

30 mins

Cal/Serv:

305

Jump to recipe

Make soup from scratch in 30 minutes flat. For more delicious Instant Pot recipes, check out the Good Housekeeping Instant Pot® Cookbook.

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Ingredients

1
3- to 3 1/2-lb chicken, including neck (discard giblets), skin removed
2
large carrots, halved
2
stalks celery, halved, plus celery leaves, for serving
1
onion, quartered
1
clove garlic, smashed
1
bay leaf
4
sprigs parsley
Kosher salt
1 1/2 cups
egg noodles
Chopped dill, for serving

Directions

1. Step 1Place chicken in pot of electric pressure cooker; add carrots, celery, onion, garlic, bay leaf, parsley, 3/4 teaspoon salt and 6 cups water. Lock lid and cook on High pressure (12.0) for 15 minutes. Use quick-release method to release pressure, then open lid. Transfer chicken to bowl and carrots and celery to cutting board; let cool.
2. Step 2Strain broth in pot through fine-mesh sieve, discarding any remaining solids; transfer back to pot, press Sauté and bring mixture to a simmer. Add noodles and cook until tender, 5 to 6 minutes. Press Cancel.
3. Step 3Meanwhile, cut carrots and celery into small chunks and shred chicken into large pieces, discarding skin and bones. Stir into broth and serve soup sprinkled with dill and celery leaves if desired.

Nutritional Information (per serving): About 305 calories, 16 g fat (4.5 g saturated), 28 g protein, 345 mg sodium, 11 g carb, 2 g fiber

What you'll need: Instant Pot ($98, amazon.com)

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