Made with tender veggies, plump, juicy chicken, and a rich broth seasoned with thyme and dry wine, this soup cooks in less than 30 minutes, yet it lacks nothing in terms of flavor.
½poundboneless, skinless chicken breasts, or thighscubed
½cupdry white wineor additional stock
4cupslow-sodium chicken stock
2sprigsfresh thyme
1teaspoonfresh rosemaryminced
½teaspoonkosher salt
¼teaspoonpepper
1-½cups egg noodles
1-2teaspoonsfresh lemon juiceoptional
Instructions
Turn the Instant Pot on using the sauté function, add the butter, and let the butter melt. To the melted butter, add the diced carrots, onions, and celery and sauté for 2-3 minutes, or until the onion begins to soften.
Add cubed boneless, skinless chicken into the pressure cooker, and continue to sauté until the chicken is just pale white, 1-2 minutes.
Add in dry white wine and scrape up any bits of browned pieces off the bottom of the instant pot. Allow to cook for 1-2 minutes to let the wine reduce and the alcohol evaporate. Turn Instant Pot OFF by hitting cancel.
Pour in chicken stock, thyme, rosemary, salt, and pepper. Add in the noodles and gently push the noodles into the broth so they are fully submerged.
Place the lid on the pressure cooker and seal the venting knob. Using the manual or pressure cook button set to cook on high pressure for 3 minutes. Hit Manual/Pressure Cook and adjust the cook time using the +/- buttons.
Once the cooking time has elapsed, allow the pressure to release naturally for exactly 5 minutes. After 5 minutes have passed, do a quick release of pressure by using a long handle to knock the venting knob from sealed to venting, being sure to stand back to prevent being burned by the steam.
Remove the lid on the pressure cooker. Remove the sprigs of thyme, and stir the fresh lemon juice into the soup.
Video
Notes
Noodles: Use white or wheat egg noodles. Using a different variety of noodles will result in a different cooking time. Using Pre-cooked Chicken: If you are using leftover cooked chicken, there is no need to sear the meat. Simply add cubed or shredded chicken right into the pressure cooker.Wine: I use white wine to deglaze the pan because it adds great flavor and depth to this soup. Feel free to omit the wine and use chicken stock in place of the wine. For dry white wine, use Sauvignon Blanc, Pinot Grigio, or Riesling.Pressure Release: To do a quick release when preparing soup, caution needs to be exercised. The soup will be boiling, and you do not want to stand next to the vent knob when releasing pressure. Storage: Store chicken soup in an airtight container for up to 3 days in the refrigerator or up to 3 months in the freezer.Dairy-Free Modifications: To keep this soup dairy-free, use olive oil in place of butter. If cooking at higher elevations, refer to Instant Pot High Altitude Conversion.