This delicious and comforting soup is the best, easiest, and quickest homemade Chicken Noodle Soup I have ever made using my pressure cooker, Instant Pot! You know a soup is awesome when it feels like a warm hug!
Remove chicken skin. This step is a personal preference, you can leave it on if you like. Removing the skin reduces the fat calories in this recipe.
Heat oil on SAUTE mode. Add veggies, ginger, garlic and saute for 30 seconds. Turn off saute. This step is optional and can be skipped to make this a Dump & Start Recipe. Add chicken, spices, bay leaves and stock. Close lid and cook on Manual/Pressure Cook or Soup mode for 10 minutes.
Wait 5 minutes before releasing pressure. If in a rush, manually release pressure. Place a kitchen towel just in case the soups sprays out a little from the pressure vent. Open lid after the pin drops.
Remove chicken and shred it. Turn on Saute. Add noodles and simmer till they are cooked, about 5-6 minutes. Add the shredded chicken back. Squeeze lemon juice and serve warm.
If using water instead of chicken stock, add an extra:½ teaspoon oregano½ teaspoon salt½ teaspoon black pepperNote: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.