THE BEST INSTANT POT CHICKEN NOODLE SOUP YOU'LL EVER HAVE! // LoveLexyNicole

Hey friends!
In today's video I am going to be sharing with you my new and improved chicken noodle soup recipe using the @InstantPotOfficial ! This recipe is out of this world and I KNOW you'll love it! Be sure to tag me over on instagram (LoveLexyNicole) if you recreate it!
LOVE,
Lexy

orignal chicken noodle soup recipe:
   • INSTANT POT CHICKEN NOODLE SOUP RECIP...  

ITEMS FROM VIDEO:
instant pot: https://amzn.to/3FTDvYM
cutting board: https://amzn.to/3VX2obN
electric salt & pepper grinder: https://amzn.to/3j3WPcW
wooden utensils: https://amzn.to/3Bx9cV1
pink utensils: https://amzn.to/3uPtkht
apron: https://rstyle.me/+3KLSy5_mX-4CY6Hdzh...
white bowls: https://amzn.to/3FoDOt8
Veggie chopper: https://amzn.to/3HDzMzY

THE BEST CHICKEN NOODLE SOUP
INGREDIENTS
- 2 pounds bone-in chicken thighs (you can use skinless but I love the skin)
-1 teaspoon salt, plus more for seasoning
-1/2 teaspoon black pepper, plus more for seasoning
-2 tablespoons olive oil or butter, divided
-1 large yellow, diced
-3 celery ribs
-1 1/2 cups carrots, peeled and sliced
-6 garlic cloves, minced
-1 1/2 teaspoon chopped thyme, or 3/4 teaspoon dried
-1 1/2 teaspoon chopped rosemary, or 3/4 teaspoon dried
-2 dried bay leaves
-8 cups reduced sodium chicken stock, or broth
-6 ounces wide egg noodles
-1 tablespoon chopped parsley

INSTRUCTIONS:
-Season chicken thighs on both sides with salt and pepper.

-Select "Saute" on the Instant Pot. Allow it to heat. Add olive oil to the pot. Once hot, add the chicken skin-side up. Do not move. Cook until the surface lightly browns, about 3 minutes. Use a spatula to release any meat sticking to the pan. Flip and cook for 2-3 minutes. Transfer to a clean plate.

-Add onions and saute until translucent, 1 minute. Add celery and carrots, saute for 2-3 minutes. Add garlic, thyme, rosemary, salt, pepper, and saute for 30 seconds.

-Add 1 cup of chicken stock to the pot, use a spoon to scrape away any browned bits on the bottom. Press “cancel” on the Instant Pot.

-Add browned chicken, bay leaves, and the rest of the chicken stock to the pot. Place the lid on the Instant Pot, turn and lock. Make sure that the release valve is in the "Sealing" position". Press the "Manual" button on the Instant Pot on high pressure, and then set the timer to 7 minutes.
It will take about 15 to 20 minutes for the pot to heat up and build up pressure.

-Once cooking time is complete, let sit for 10 minutes. Carefully release the steam from instant pot by gently twisting the steam release handle on the lid to the "Venting" position.

-Remove the chicken from the pot and transfer it to a bowl. Once cool enough to handle, discard the bones and shred the chicken into smaller pieces with a fork.

-Remove the bay leaves from the pot and discard them. Select "Saute" on the Instant Pot. Once the stock starts to boil, add noodles, stir and cook until tender, about 7-8 minutes.

-Press “cancel” on the Instant Pot and add the shredded chicken to the pot. Season with salt and pepper to taste. Garnish soup with chopped parsley.
ENJOY!!

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