Ingredients
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- 2 Tbsp. butter
- 1 medium onion, chopped
- 4 medium carrots, peeled and sliced
- 3 ribs celery, sliced
- 2 cloves garlic, minced
- 1 Tbsp. fresh thyme, or 1 tsp. dried thyme
- 6 cups unsalted chicken stock*
- 2 lbs. chicken thighs, boneless, skinless (about 8 thighs)
- 2 bay leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 and 1/2 cups fine or medium egg noodles, dry
- 1 cup kale, thick stems removed and torn into bite size pieces (optional)
Instructions
- Add butter to the inner pot and select Sauté to preheat. When the butter has melted, add the onion, carrots, and celery and cook, stirring often, until softened, 4-5 minutes.
- Stir in the garlic and thyme. Cook while stirring for 30 seconds.
- Add the stock, chicken thighs, bay leaves, salt, and pepper. Stir to combine.
- Close and lock the lid. Make sure the steam release handle is in the sealed position. Select High Pressure and set it for 6 minutes. The Instant Pot will pressurize and then pressure-cook for 6 minutes. Once that time is up, leave it alone and allow the steam to naturally release. When the valve has dropped, unlock the lid and open carefully.
- Remove the chicken thighs and bay leaves. Discard the bay leaves. Set the chicken aside.
- Add the noodles to the Instant Pot and set to Sauté. Boil until the noodles are al dente, about 6 minutes.*
- While the noodles cook, use two forks to shred the chicken.
- Switch the Instant Pot to Warm, add the shredded chicken and the kale, if using. Stir occasionally until greens are just wilted. Taste broth and season with salt and pepper, if desired.
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Notes
*You can use water instead of stock. It will get quite a bit of flavor from the chicken pressure-cooking in there, just not quite as rich. When it’s done, if you used water and you decide you want more chicken flavor, scoop out some of the hot liquid and stir in some chicken bouillon, then stir that back into the soup.
**Check the package instructions for your noodles. Different kinds of pasta take different amounts of time to cook. The number of minutes of simmering in the Instant Pot will be the same as the number of minutes they would simmer in a pot of water on the stove.