Chicken Noodle Soup Instant Pot Winter Recipe

Ingredients:

- 4 boneless, skinless chicken thighs

- 6 cups chicken broth

- 2 carrots, sliced

- 2 celery stalks, sliced

- 1 onion, chopped

- 2 cloves garlic, minced

- 1 tsp dried thyme

- 1 bay leaf

- Salt and pepper to taste

- Egg noodles, cooked according to package instructions

Instructions:

1. Place chicken thighs, chopped onion, minced garlic, dried thyme, bay leaf, salt, and pepper in the Instant Pot.

2. Pour in chicken broth. Close the Instant Pot lid and set to high pressure for 10 minutes.

3. Allow natural release for 10 minutes, then quick release. Remove chicken thighs and shred.

4. Set Instant Pot to sauté mode. Add sliced carrots and celery, cook until tender.

5. Return shredded chicken to the pot. Add cooked egg noodles.

6. Adjust seasoning if needed before serving hot.