Instant Pot Lemon Rosemary Chicken Noodle Soup
Classic comfort food chicken noodle soup is jazzed up with the flavorful combo of lemon and rosemary and the whole thing is made entirely in your instant pot in only 20 minutes!
Servings 6 servings
Ingredients
- 1 lb boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 cup diced carrots (1-in cubes)
- 1 cup celery, finely chopped
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 3 sprigs fresh rosemary, finely chopped
- 5 cups chicken stock
- 1/2 cup half-and-half cream
- 1 tablespoon white whole wheat flour
- 8 oz uncooked elbow pasta
- 1/4 cup lemon juice
- Salt and pepper to taste
Instructions
- Using the Saute setting on instant pot, brown chicken in oil on both sides. Transfer to a plate. Saute carrots, celery, onion, and garlic in remaining drippings until slightly softened, about 5 minutes.
- Add chicken back to instant pot along with rosemary, and chicken broth. In a small bowl, whisk half-and-half with flour and add to pot. Stir to combine. Cook soup on High Pressure setting 20 minutes. Then turn heat off and let steam release naturally for 15 minutes.
- Remove chicken from instant pot and place on a cutting board. Set instant pot to Saute mode and bring to a boil. Add noodles to soup and let cook until tender, stirring occasionally. Meanwhile, use a fork to shred the cooked chicken.
- Add chicken back to pot along with lemon juice and season with salt and pepper to taste. Serve soup hot and enjoy!