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Instant Pot Chicken Soup
Christopher Testani

Make soup from scratch in 30 minutes flat. For more delicious Instant Pot recipes, check out the Good Housekeeping Instant Pot® Cookbook.

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Cal/Serv: 305
Yields: 6 servings
Total Time: 0 hours 30 mins

3- to 3 1/2-lb chicken, including neck (discard giblets), skin removed


large carrots, halved 


stalks celery, halved, plus celery leaves, for serving


onion, quartered


clove garlic, smashed


bay leaf


sprigs parsley

Kosher salt 

1 1/2 c.

egg noodles

Chopped dill, for serving

  1. Place chicken in pot of electric pressure cooker; add carrots, celery, onion, garlic, bay leaf, parsley, 3/4 teaspoon salt and 6 cups water. Lock lid and cook on High pressure (12.0) for 15 minutes. Use quick-release method to release pressure, then open lid. Transfer chicken to bowl and carrots and celery to cutting board; let cool.
  2. Strain broth in pot through fine-mesh sieve, discarding any remaining solids; transfer back to pot, press Sauté and bring mixture to a simmer. Add noodles and cook until tender, 5 to 6 minutes. Press Cancel.
  3. Meanwhile, cut carrots and celery into small chunks and shred chicken into large pieces, discarding skin and bones. Stir into broth and serve soup sprinkled with dill and celery leaves if desired.

Nutritional Information (per serving): About 305 calories, 16 g fat (4.5 g saturated), 28 g protein, 345 mg sodium, 11 g carb, 2 g fiber

What you'll need: Instant Pot ($98, amazon.com)

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