Instant Pot Rotisserie Chicken Noodle Soup
A hearty and comforting soup made with shredded rotisserie chicken, vegetables, and noodles, cooked quickly in an Instant Pot.
Ingredients
Main
- 1 piece rotisserie chicken (2-4 pounds), breast meat removed and saved for later
- Juices from the rotisserie chicken container chicken juices
- 1 piece onion, peeled and halved
- 1 piece carrot, scrubbed and cut in half (or 4oz baby carrots)
- 1 stalk celery rib, cut in half
- 2 bay leaves bay leaves
- 1 teaspoon fine sea salt
- 8 cups water
- 1 tablespoon butter
- 1 medium onion, chopped
- 1 large carrot, peeled and sliced ½ inch thick
- 1 celery stalk sliced ½ inch thick
- 0.5 teaspoon dried thyme
- 0.5 teaspoon fine sea salt
- 8 cups Rotisserie Chicken Broth (from above)
- 4 ounces baby red potatoes, quartered
- 1 cup wide or extra-wide egg noodles
- Breast meat from the rotisserie chicken, shredded shredded chicken breast meat
- 1.5 teaspoons fine sea salt
- 0.75 teaspoon fresh ground black pepper
- Minced parsley for garnish parsley (for garnish)
Instructions
- Remove chicken breast meat and set aside. Add carcass, vegetables, bay leaves, salt, and water to the pressure cooker. Cook on high pressure for 60 minutes, then natural release for 30 minutes. Strain broth and discard solids.
- Sauté aromatics: melt butter, cook onion, celery, carrot with thyme and salt until softened, about 5 minutes.
- Add shredded chicken, potatoes, noodles, and broth. Pressure cook for 4 minutes, then quick release.
- Stir in salt and pepper, garnish with parsley, and serve.
Notes
Use the chicken carcass to make a rich broth for extra flavor.