The Only Instant Pot Chicken Noodle Soup Recipe You'll Ever Need

Here's everything you will need.

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 heart of celery, chopped
• 3 large carrots, chopped
• 3 cloves garlic, minced
• 1 small onion, diced
• 2 tablespoons flour
• 280g wide egg noodles
• 3 large chicken thighs (bone in and skin on)
• 1 litre low-sodium chicken broth
• 700ml water
• 1 tablespoon fresh thyme
• 1 tablespoon fresh parsley, chopped
• 1/4 teaspoon dill
• 1 teaspoon oregano
• 1/2 teaspoon paprika
• 1/4 teaspoon turmeric
• 1/2 teaspoon black pepper
• Salt, to taste
• 1 lemon, juiced

To start, plug in the Instant Pot and turn it on. Set it to Sauté. Then, add the butter, olive oil, celery, carrots, garlic, onion, and flour. Mix all together, season with a pinch of salt, and sauté for four to five minutes.

If you don't have an instant pot, use a saucepan on a hob.

Add the egg noodles, chicken thighs, chicken broth, water, all the herbs and spices, and lemon juice.

Change the setting from Sauté to Soup and set the timer to seven minutes. Cover and close the lid.

If you're using a saucepan, turn the heat to medium and let simmer for seven to ten minutes.

Once the timer goes off, allow the Instant Pot to ventilate for a few minutes until completely depressurised. Remove the lid and take out the chicken thighs.

Use a fork to shred the chicken. Return the chicken into the soup and give it a stir. Use a ladle to serve the soup in a bowl.