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Easy Slow Cooker Chicken Noodle Soup Recipe Jessica Gavin

1. Remove the lid from the instant pot, and press SAUTE. Use the + or - button to make it say at least 15 minutes. 2. Add the butter, and when it melts completely, add the chopped onion. Saute for about 7-10 minutes, until the onion is starting to soften and become translucent. Do not let it brown.

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Cook the Chicken- the Ina way. Preheat the oven to 350 degrees. Place the chicken breast on a sheet pan and drizzle the meat with olive oil. Sprinkle generously with salt and pepper (I did ½ teaspoon sea salt and ¼ teaspoon ground black pepper). Roast for 35 to 40 minutes, until cooked through.

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Select Sauté and add the butter to the pressure cooking pot. When the butter is melted, add the onion, carrots, celery, and garlic. Cook, stirring occasionally, for about 3 minutes. Add the chicken broth and scrape the pan well to remove any browning. Then add the chicken, salt, pepper, parsley, and thyme.

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Add noodles in Instant Pot, then cook until desired texture. It'll take roughly 4 to 11 minutes depending on the type of noodles you're using. Season & Serve: Add shredded chicken back in the Instant Pot. Taste and season the chicken noodle soup with a few pinches of kosher salt and ground black pepper.

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Select saute setting on a 3- or 6-qt. electric pressure cooker and adjust for medium heat; add oil. Brown the chicken thighs. Press cancel. Add carrots, celery and broth to pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Allow pressure to release naturally for 10 minutes, then quick.

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Place the lid on the pressure cooker. Make sure the pressure regulator is set to the "Sealing" position. Program the cooker to pressure cook 25 minutes at high pressure. (Instant Pot users can also select the "Soup" program and follow the same cooking time. For stovetop pressure cookers, cook at high pressure for 22 minutes.)

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Add the chopped celery, turmeric, Italian seasoning, pepper, and salt. Mix all the ingredients well and let sauté for an additional 1 to 2 minutes. Turn off 'Sauté' and deglaze the bottom of the pot. Add Chicken, Vegetables & Stock: Place the whole chicken, breast side up, into the Instant Pot.

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BUILD FLAVOR: Heat oil in pressure-cooker pot over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in water, carrots, celery, and soy sauce, scraping up any browned bits. Season chicken with salt and pepper and place, breast side up, in pot.

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Turn the instant pot on to SAUTE. Cook onion in olive oil until softened. Add remaining ingredients except noodles. Select SOUP (or MANUAL), HIGH PRESSURE and change the time to 10 minutes. The instant pot will take about 10 minutes to build pressure. Quick release pressure. Once cooked, remove and discard bay leaf.

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Return the chicken broth to the inner pot. Add in the remaining ½ teaspoon of dried thyme or another sprig of fresh thyme and the remaining ½ teaspoon of pepper if desired. Add in the cut vegetables and 3 cups ( about 6 ounces)of medium egg noodles. Put the pressure lid on and turn the valve to seal.

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Step 2: Cook the chicken. Add the whole chicken, broth, water, carrots, and celery to the Instant Pot. Place the lid on the pot and turn to the locking position. Set the vent to the sealing position. Cook on high pressure for 20 minutes. Once cook time is complete, do a quick release being careful of the hot steam.

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Stir and scrape the bottom of the pot to get up any browned bits. • Next, add the, sage, thyme, rosemary, salt, and black pepper, and soy sauce, if using. Stir. • Add the chicken and the water or broth to the pot (I use 2-3 cups of water and 4 cups of broth). • Close the lid and place the knob in the sealing position.

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Add the noodles to the soup and set the Instant Pot to the saute setting again. Cook for another 6 minutes uncovered, or until the noodles are cooked. Turn off the Instant Pot, by pressing the cancel button. Add the shredded chicken back to the Instant Pot, taste for seasoning and adjust as necessary.

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In a separate pot: As soon as you lock the lid on the pressure cooker, start a pot of water on the stovetop for the noodles. Generously salt the water and bring to a boil over high heat. Add the noodles and stir frequently during the first few minutes of cooking. Cook until tender. Drain and add to the soup.

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Set Instant Pot to Saute function. Heat olive oil and onions until onions start to soften and become translucent, 2-3 minutes. Add garlic, carrots, and celery, and saute for another minute. Add whole chicken to Instant Pot, followed by water, soy sauce, 2 teaspoon of salt, and several turns of freshly ground pepper.

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Use two forks to shred chicken (or just dice it up). Set aside. Add egg noodles to the Instant Pot / Pressure Cooker. Turn on the "Saute" setting and sauté soup with noodles for 7 minutes, or until egg noodles are cooked to al dente. Add the shredded chicken back in the cooker. Sprinkle fresh chopped chives.