Red Meat Allergy Friendly Instant Pot Chicken Noodle Soup
Total time1 hr
Prep time15 min
Cook time35 min
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Learn more →Ingredients
6 servings
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and sliced into ¼-inch rounds
- 3 stalks celery, sliced into ¼-inch pieces
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried parsley
- ½ tsp black pepper
- ½ tsp salt, plus more to taste
- 1 ½ lb boneless, skinless chicken breasts
- 6 cups low-sodium chicken broth
- 2 cups wide egg noodles, dry
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Select the Sauté function on the Instant Pot and heat the olive oil until shimmering, about 1 minute. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent, about 4–5 minutes.
- 2
Add the garlic, dried thyme, dried parsley, salt, and black pepper and cook, stirring constantly, until fragrant, about 1 minute. Press Cancel to turn off the Sauté function.
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