Fall is officially soup season, and one of my faves! A quicker, simpler take on the traditional chicken noodle soup. Still just as comforting! I love that I can make it in almost under an hour, which includes prep time and cooking time!!
This usually makes a large amount – we have 5 people at the table currently (well, 6, if you count Colly, but she’s not eating soup just yet 😉 Just teething on the extra raw veggies!!) and we still have tons left over. The last time I made a batch I gave some to my mom for her to reheat and enjoy the next day. You can store this in the fridge for up to 5 days or freeze for about 2 months.
Ingredients
- 1.5 lb chicken (you can do a whole chicken, just remember to remove giblets. Or you can do bone in chicken breast — usually what I do! Bone has more flavor, and you’ll discard them at the end)
- 2 tsp dried basil
- 2 tsp thyme
- 2 tsp salt
- 2 tsp pepper
- 1 quart chicken broth
- 1 tbsp minced garlic
- 5 (chopped) carrots
- 2 (chopped) celery stalks
- 1 onion
- 1 package of egg noodles
Directions
Place all veggies along w chicken in IP. Next, add your seasonings and chicken broth. Add water to reach the fill line once everything has been added. Choose the “Soup” (or “Broth”) function and add extra time so that it’s set to 45 minutes.
When there are 15 minutes left, start cooking your noodles. You can use whatever you like – rice is good too!
When the IP goes off, make sure to do a natural release vs. a quick release.
Check your chicken to make sure internal temperature is 165. Remove from IP and carefully cut off of bone and then place it back into the IP and discard bones.
Add cooked noodles to IP and give it a good stir to combine. Garnish with parsley and Parmesan
