Name: Instant Pot Chicken Noodle Soup
Yield: 4-6
Ingredients: 1 whole chicken; 2 onions, trimmed and cut in half; ½ head garlic; 2 tbsp black pepper; 2 bay leaf; 2 tbsp unsalted butter; 2 carrots, peeled and sliced; 2 celery stalks, sliced; 2 tbsp Mary Had a Lot of Lamb; 1 head of garlic, peeled roughly chopped; 1/2 tsp sea salt; Noodles of your preference, cooked and drained.; or enjoy with cooked rice

Instant Pot Chicken Noodle Soup

To my chicken stock making purist - don't look!

We are evolving from the days where we kept a pot on the stove for 2 days to get a flavourful, "meat jello" type of broth.

But now, The Instant Pot broth!

Takes a fraction of the time, making broth a more obtainable mission for lazy/busy days.

You can make this broth and just freeze it for different uses, or continue on with this Chicken Noodle soup recipe, made lovingly with Mary Had a Lot of Lamb spice blend!

LEAVE A REVIEW BY CLICKING THE STARS

Instant Pot Chicken Noodle Soup

Rated 5.0 stars by 1 users

Servings

4-6

Image of Instant Pot Chicken Noodle Soup

Ingredients

Chicken Broth

1 whole chicken
2 onions, trimmed and cut in half
½ head garlic
2 tbsp black pepper
2 bay leaf

Chicken Noodle Soup

2 tbsp unsalted butter
2 carrots, peeled and sliced
2 celery stalks, sliced
2 tbsp Mary Had a Lot of Lamb
1 head of garlic, peeled roughly chopped
1/2 tsp sea salt
Noodles of your preference, cooked and drained.
or enjoy with cooked rice

View Cart (0) Checkout

Directions

Chicken Broth

We're making the broth first, so make sure you give yourself enough time. or do the broth first and soup another day.
In a large Instant Pot or pressure cooker, add the whole chicken, onions, peppercorns and bay leaf. Cover with enough water to cover the chicken plus an inch or 2 higher.
Secure the lid and close the valve. Set on high pressure for 75 minutes.
Manually release pressure and remove the lids. Careful of steam!
Place a large strainer lined with a paper towel over a large bowl (don't forget the bowl! ha) Carefully pour entire content of Instant Pot into the strainer. If you can't get it all to fit, no problem. Just try to pour out as much liquid as possible.
You'll be left with beautiful broth in the bowl and tender chicken in the strainer.
Allow to cool long enough so you can touch the chicken with your hands. Start shredding and removing the chicken to a separate bowl. Discard the rest. (you can even save for another stock!)
Skim off the top fat layer of the stock the best you can. You can end here, and freeze your beautiful broth or continue to the amazing soup!

Chicken Noodle Soup

Wipe out the instant pot and use the sautee function. Once hot, add the butter and melt. Add in the carrots, celery, garlic and Mary Had a Lot of Lamb blend; cook until starting to soften.
Pour in 8 cups of chicken broth and cancel the sauté function.
Cover with lid and close the valve. Set on high pressure for 10 minutes. Manually release the pressure once complete.
Break or cut up the chicken into bite sizes pieces and add back to the pot; heat through.
Add salt to taste and pour over your choice of noodles or rice.
Enjoy!

SHOP ALL

All-Natural / Gluten Free / Low Salt / No fillers / Clean, Inspiring Flavours

The Mary blend; It's the 'must have blend' in your pantry. Loaded with herbs, turmeric and sumac; its mission is to make you the winner in your kitchen.

And not just on lamb - Mary also had a lot of chicken, fish, potatoes, pork, beef, soup, breads; you name it!

Use a little, or use a lot - and season with a little salt to taste.

Tip: It's herb heavy nature makes it an amazing component to a quick salad dressing; just add oil and lemon.