Ingredients: |
Ingredients: 1 Tbsp olive oil
1 1/2 cups peeled and diced carrots (3 medium)
1 1/2 cup diced celery (2 large stalks)
1 cup chopped yellow onion (1 small)
3 tsp minced garlic (3 cloves)
8 cups low-sodium chicken broth
2 tsp minced fresh thyme* (or just add in 2 large sprigs)
2 tsp minced fresh rosemary (or just add 1 large sprig)
1 bay leaf
Salt and freshly ground black pepper to taste
2 1/2 lbs bone-in, skin-on chicken thighs, skinned*
3 cups wide egg noodles, or make homemade
1 Tbsp fresh lemon juice
1/4 cup chopped fresh parsley
Homemade Noodles:
2 eggs
1/4 tsp salt
2 eggshells of water
1.5-2 c flour
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Directions: |
Directions:Select the "saute" setting on the Instant Pot and let heat until the label reads "hot."
Drizzle in olive oil then add in carrots, celery and onion saute 2 minutes. Add garlic and saute 1 minute longer.
Add in broth, thyme, rosemary, bay leaf and season with salt and pepper to taste, then add in chicken. Press "cancel" on Instant Pot turn turn off saute mode.
Cover and close lid and make sure the vent on the lid is set to "sealing" position.
Select "manual" (or high pressure on other pressure cookers) and set to 10 minutes.
Meanwhile, for homemade noodles, mix together all the ingredients for the noodles in a small bowl, adding flour a little at a time and kneading with your hands till all the flour is incorporated. Split in half and roll out two circles of dough on a clean, floured surface, and cut with a pizza cutter to your desired width.
Once time is up let the pressure come down naturally for 10 minutes then carefully use the quick release method to release any remaining pressure.
Remove chicken and transfer to a cutting board. Press "cancel" on the Instant pot then press "saute."
Add noodles and let cook, uncovered, until noodles are tender, about 5 - 6 minutes.
Meanwhile shred chicken. Once noodles are done, stir in lemon juice, parsley and chicken, serve warm. |
This recipe for Instant Pot Chicken Noodle Soup is from