Instant Pot Chicken Soup

By nlhartman

From the Good Housekeeping January 2019 issue

Ingredients

• 1 3-3 1/2 pound chicken, including neck(discard giblets), skin removed
• 2 large carrots, halved
• 2 stalks celery, halve, plus celery leave, for serving
• 1 onion, quartered
• 1 clove garlic, smashed
• 1 bay leaf
• 4 sprigs parsley
• Kosher salt
• 1 1/2 c. egg noodles
• Chopped dill, for serving

Details

Servings 6
Preparation time 10mins
Cooking time 30mins
Adapted from

Preparation

Step 1

1. Place chicken in pot of Instant Pot; add carrots, celery, onion, garlic, bay leaf, parsley, 3/4 t. salt and 6 cups water.
2. Lock lid and cook on high pressure for 15 minutes.
3. Use quick-release method to release pressure, then open lid. Transfer chicken to bowl and carrots and celery to cutting board; let cool.
4. Strain broth in pot through fine-mesh strainer, discarding any remaining solids; transfer back to pot, set Pot on Saute and bring mixture to a simmer.
5. Add noodles and cook until tender, 5-6 minutes. Shut Instant Pot off.
6. Meanwhile, cut carrots and celery into small chunks and shred chicken into large pieces, discarding skin and bones.
7. Stir into broth and serve soup sprinkle with dill and celery leaves if desired.