Chicken Soup
- 10m Prep Time
- 20m Cook Time
- 30m Ready In
A classic chicken soup made in an Instant Pot with tender chicken, carrots, celery, and egg noodles, finished with fresh dill and celery leaves.
Ingredients
- 1 3- to 3½-pound chicken, including neck (discard giblets), skin removed
- 2 large carrots halved
- 2 stalks celery halved
- 1 onion quartered
- 1 clove garlic smashed
- 1 bay leaf
- 4 flat-leaf parsley sprigs
- Kosher salt
- 1 1/2 cup egg noodles
- Chopped fresh dill and celery leaves for topping (optional)
Nutrition (per serving, estimated)
Estimated based off 9 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 138 mg
- Iron: 3.81 mg
- Magnesium: 49.3 mg
- Phosphorus: 163 mg
- Potassium: 679 mg
- Zinc: 1.5 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 3- to 3½-pound chicken, including neck (discard giblets), skin removed
- 1 bay leaf
- 4 flat-leaf parsley sprigs
- Kosher salt
- 1 1/2 cup egg noodles
Prepare
- Halve 2 large carrots
- Halve 2 stalks celery
- Quarter 1 onion
- 1 clove garlic, smashed
- Chopped fresh dill and celery leaves, for topping (optional)
Let's Cook
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Step 1.
Add the chicken (discard giblets, skin removed), carrots, celery, onion, garlic, bay leaf, parsley, ¾ teaspoon salt, and 6 cups water to the Instant Pot. Lock the lid and cook on high pressure for 15 minutes. Use the quick release method to release steam, then open the lid. Transfer the chicken to a bowl and the carrots and celery to a cutting board; let cool slightly.
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Step 2.
Strain the broth through a fine-mesh sieve into a clean bowl, discarding any remaining solids. Return the broth to the Instant Pot. Press the Sauté button and bring the broth to a simmer. Add the egg noodles and cook until tender, 5 to 6 minutes, stirring occasionally.
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Step 3.
While the noodles cook, cut the cooled carrots and celery into small chunks. Shred the chicken into large pieces, discarding the skin and bones. Stir the vegetables and shredded chicken into the broth. Serve the soup sprinkled with chopped fresh dill and celery leaves, if desired.