Instant Pot Cold-Fighting Chicken Noodle Soup
This chicken noodle soup is super-charged with ginger and turmeric. The flavors develop quickly In the Instant Pot!
Servings 4 people
Equipment
Ingredients
- 1 tablespoon butter
- 1 cup yellow onion, peeled and chopped
- 1 cup carrots, peeled and chopped
- 1 cup chopped celery
- 1 teaspoon ginger, peeled and minced
- 4 cups chicken broth
- 1 pound chicken thighs
- 4 cups water
- 1 tablespoon chopped parsley
- 2 teaspoons chopped fresh thyme leaves (or ½ teaspoon dried thyme)
- 1 teaspoon dried oregano (or 1 tablespoon fresh, chopped oregano leaves)
- 1 teaspoon ground turmeric
- 8 ounces pasta (I use wide egg noodles)
Instructions
- Turn Instant Pot to SAUTE setting. Add butter. As butter starts to melt, add the onions, carrots, celery, and ginger. Saute for 3-4 minutes, until the onions are soft and translucent. Hit CANCEL to turn the Instant Pot off.
- Pour in chicken broth, and stir to deglaze the pot from any possible sticking onion pieces. Add frozen chicken to the pot. Pour in water.
- Sprinkle In chopped herbs and turmeric, stir.
- Place the lid on and seal. Press SOUP setting, and set time for 10 minutes.
- The Instant Pot will take a few minutes to come to pressure, and then start counting down. At the end of the countdown, allow natural release, which will take a few more minutes.
- Once all of the pressure has been released and the valve pin has gone down, carefully open the lid.
- Remove chicken and transfer to a large bowl. Shred chicken with two forks and set aside.
- Add the noodles to the Instant Pot. Return the lid and seal. Press SAUTE and cook for 5 minutes. Use Quick Release once the countdown is done.
- Return the chicken to the Instant Pot. Stir ingredients together.
Notes
If using fresh chicken, reduce the first cooking time to about 6 minutes. Whether using fresh or frozen, use a meat thermometer to check the chicken's internal temperature. The chicken should be at 165° degrees when fully cooked.