Instant Pot Rosemary Chicken Noodle Soup
Chicken soup with white wine and rosemary along with flu fighting ginger and garlic.
Ingredients
- 6 boneless skinless chicken thighs
- 3 carrots; sliced into rounds
- 4 stalks of celery; chopped
- 1 white onion; diced
- 1 teaspoon rosemary
- 32 oz chicken broth; no sodium organic
- 500 ml white wine; pinot grigio
- 1 tablespoon grated ginger
- 2 tablespoons garlic; minced
- 2 teaspoons salt
- 2 teaspoons black pepper
- 4 cups water; for 6 quart instant pot
- 8 ounces pasta; half the bag
Instructions
- Add chicken thighs into the instant pot. Add onions, carrots, celery, chicken broth, and wine.
- Place in the rosemary, salt, pepper, ginger, and garlic.
- Pour in 4 cups water for a 6 quart instant pot. See notes above for 8 quart and 3 quart instant pots.
- Set valve to sealed. Click high pressure (or manual button) and set timer to 10 minutes. Once the instant pot stops counting and beeps quick release the pressure.
- Once pressure is released remove lid and pull out the chicken. Shred chicken with tongs or a fork and add back to the pot.
- For the pasta. Cook on stove top as directed on package. I cook half the package then add a little as time till it's just enough. If you would like to cook the egg noodles in the instant pot. Add them to the pot after you've released the pressure. Let sit for about 10 to 12 minutes and egg noodles will cook in the broth. If you would like them to be cooked faster then set to saute mode and cook for 8 minutes. I warn that this method could result in mushy vegetables. I don't recommend cooking the noodles in the pot. Please see notes below.
Video
Notes
When it comes to cooking the noodles we do this separate so that the noodles don't become mush in the soup. We prefer to add them to each our own bowls. That being said we cook them and toss them in a tad of olive oil.