Chicken Noodle Soup


Chicken Noodle Soup

Simplest soup ever: dump and walk away.


7 or 8 cups chicken broth
1 1/2 lb boneless chicken, breasts or thighs, raw or cooked
1 1/2 cups diced onion
1 cup diced carrot
3/4 cup diced celery
2 cloves garlic, minced
1 Tbsp lemon juice
1 tsp salt
1/4 tsp pepper
1 tsp dried basil
1/4 tsp sage
1/4 tsp thyme
12 oz egg noodles or pasta
1 cup frozen peas


Dice the chicken into bite-sized pieces. Pour the chicken broth in the Instant Pot. Add all ingredients except the peas and give it a stir to separate all the chicken pieces.

Close the lid and set the valve to Sealing. Push Pressure Cook (or Manual) and adjust time using the + and - buttons to get to 3 minutes. When it beeps that it's done, leave it for 1 minute natural release. Flip the valve to Venting for a quick release and when the pin drops, open the pot.

Add the frozen peas. The heat is enough to cook them while still keeping them fresh-tasting. Taste and add salt and pepper if needed.

Instant Pot