Instant Pot Chicken Noodle Soup

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  Chicken Breast, Boneless Skinless(1134g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Unsalted Butter(15g)
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  Yellow Onion
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  Carrots(454g)
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  Celery
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  1 1/4 teaspoons kosher salt (plus additional to taste)
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  1/2 teaspoon ground black pepper (or to taste)
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  Oregano, Dried(5g)
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  Thyme, Fresh
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  1 bay leaf
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  Low Sodium Chicken Broth(960g)
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  3 cups water (plus additional as needed)
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  Pasta, Egg Noodles, Whole Wheat, Dry(600g)
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  Parsley, Fresh

Instructions

1. 1Cut the chicken breasts in half crosswise if very large (over 1 pound each). Heat the olive oil and butter in a large pot over medium heat until the butter is melted, about 1–2 minutes.
2. 2Add the onion, carrots, and celery to the pot. Cook for 3–5 minutes over medium heat, stirring often, until the onion becomes translucent and softens.
3. 3Stir in the oregano and fresh thyme. Pour in the chicken broth and 3 cups water. Gently add the chicken pieces, ensuring they are submerged. Bring to a boil over medium-high heat, then reduce to medium and simmer covered for 12–15 minutes, until the internal temperature of the chicken reaches 165°F.
4. 4Remove the chicken with tongs and transfer to a cutting board. Discard the thyme stems. While the broth simmers, shred the chicken into bite-sized pieces, discarding any bones.
5. 5Return the broth to a boil over medium-high heat. Add the whole wheat egg noodles and cook uncovered for 5–6 minutes, stirring occasionally, until al dente and tender.
6. 6Remove the pot from heat. Stir in the shredded chicken and fresh parsley. Taste and adjust seasoning as needed.
7. 7Divide the soup evenly into 6 airtight containers while hot, leaving ½ inch headspace. Cool to room temperature before sealing and refrigerating.