Instant Pot Lemon Chicken Noodle Soup

By RoketJSquerl

Ingredients

• 3 cups chopped carrots (4 medium)
• 1 cup chopped celery
• 1 bundle green onions, whites and greens separated and chopped (about 1 cup, chopped) - kitchen shears work great for snipping green onions!
• 3/4 tsp salt, divided
• pepper, to taste
• 2 cloves of garlic, minced
• 2 large chicken breasts, trimmed (about 1 1/2 lbs total)
• 6 cups of low-sodium chicken broth (48 oz)
• 2 1/2 cups dry whole wheat egg noodles (they don't expand like other noodles, if using a different pasta, you may want to cook it separately and just add in the 2 1/2 cups of cooked pasta at the end)
• 1 - 2 lemons, zested and juiced (about 1/4 cup of lemon juice - or more if you like it extra lemony)
• 1 tsp dried thyme
• 1 tsp herbes d' provence
• 1/2 cup fresh flat-leaf parsley, chopped

Details

Adapted from thefoodieandthefix.com

Preparation

Step 1

Instructions

Spray the inside bottom of your metal insert pot with olive oil or coconut oil cooking spray. Turn on the saute function and saute the whites of the onions, the celery and carrots, seasoning with 1/8th tsp salt and pepper, until the carrots start to brown a bit, just a few minutes (they don't need to soften, this is just for flavor). Add the minced garlic and cook for another minute. Add the broth, the chicken breasts, the remaining 1/2 tsp salt and as much black pepper as you like to the pot, making sure that your chicken is completely covered by the broth. Put the lid on your instant pot (make sure the knob is turned to "sealing") then set on manual for 15 minutes.
When it beeps, hit the "off" button, then do a quick pressure release by moving the knob on your lid from "sealing" to "venting" (I always use a kitchen towel to do this to protect my hands from the hot steam) and remove the chicken to rest for a minute on a cutting board.
Add the dry pasta to the pot, put the lid back on (set to "sealing") and set on manual for zero (yes, zero!) minutes.
While the pasta is cooking, shred the chicken with two forks.
When the pasta is done, turn off your pot and again do a quick release, take off the lid and add the shredded chicken back in.
Stir in the the lemon zest, lemon juice, thyme, herbes d' provence, parsley, the remaining green onions and any extra pepper that you might want