Ingredients

2 Tbsp. butter

1 medium onion, chopped

4 medium carrots, peeled and sliced

3 ribs celery, sliced

2 cloves garlic, minced

1 Tbsp. fresh thyme, or 1 tsp. dried thyme

6 cups unsalted chicken stock

2 lbs. chicken thighs, boneless, skinless (about 8 thighs)

2 bay leaves

1/2 teaspoon salt

1/4 teaspoon black pepper

2 and ½ cups fine or medium egg noodles, dry

1 cup kale, thick stems removed and torn into bite size pieces (optional)

Instructions

Step 1: Add butter to the Instant Pot inner pot and select the Sauté function to preheat. Once the butter has melted, add the onion, carrots, and celery. Cook, stirring often, until the vegetables are softened, about 4-5 minutes.

Step 2: Stir in the garlic and thyme. Cook while stirring for 30 seconds until fragrant.

Step 3: Pour in the chicken stock, then add the chicken thighs, bay leaves, salt, and black pepper. Stir to combine all ingredients.

Step 4: Close and lock the Instant Pot lid. Ensure the steam release handle is in the sealed position. Select High Pressure and set the timer for 6 minutes. When cooking is complete, allow the pressure to release naturally before carefully opening the lid.

Step 5: Remove the chicken thighs and bay leaves from the pot. Discard the bay leaves and set the chicken aside to cool slightly.

Step 6: Add the dry egg noodles to the pot. Select the Sauté function and boil the noodles until al dente, about 6 minutes. Stir occasionally to prevent sticking.

Step 7: While the noodles cook, shred the chicken using two forks.

Step 8: Switch the Instant Pot to the Warm setting. Add the shredded chicken and kale (if using) to the pot. Stir occasionally until the kale wilts. Taste and adjust seasoning with additional salt and pepper if desired.

Tips & Variations

Use fresh thyme for a brighter herbal flavor, or substitute with dried thyme if that’s what you have on hand.

For a lighter soup, substitute chicken thighs with boneless, skinless chicken breasts.

Feel free to swap kale with spinach or swiss chard for a different green.

If you prefer a thicker broth, stir in a tablespoon of cornstarch mixed with cold water during the noodle cooking stage.

FAQs

Can I use other types of noodles?

Yes, you can substitute egg noodles with any pasta you prefer, such as fusilli or shells. Keep in mind cooking times may vary.

Is it possible to make this soup without an Instant Pot?

Absolutely. You can prepare this soup on the stove by sautéing the vegetables, then simmering the chicken in the broth until cooked through. Add noodles separately and cook until tender.