5.0 from 15 votes
Easy Instant Pot Chicken Noodle Soup
Using bone in chicken, sautéed vegetables and aromatic herbs like parsley and dill, this Easy Instant Pot Chicken Noodle Soup is an all in one pot meal to warm you up and cure what ails you. All made in 30 minutes!
Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 8 servings
Calories: 310 kcal
Course:
Main Course , Soup , Lunch , Dinner
Cuisine:
American
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 1 large onion chopped
- 2 medium carrots chopped
- 4 stalks celery chopped
- 3 garlic cloves minced
- 1 tsp salt
- 1 tsp black pepper (See Note 1)
- 1 tsp thyme dry 1 tbsp if using fresh
- 2 tbsp all purpose flour
- 4 cups chicken broth (fresh or low-sodium)
- 1/8 tsp Turmeric (optional)
- 2-3 lbs chicken with skin and bone-in
- 2 cups water
- 1/2 cup parsley fresh chopped (separated)
- 1 cup pasta uncooked, (See Note 2)
- 1 tsp dill dry 1 tbsp if using fresh (See Note 3)
- 2 tbsp lemon juice
Instructions
- Turn Instant Pot to the Saute setting and add the oil and butter stir until butter has melted. Add the onion, carrots and celery and saute for 3 minutes. Add the garlic and saute 1 minute more.
- Season with salt and pepper, thyme and stir. Add the flour and stir to coat and saute 1 minute. Pour in the chicken broth and turmeric (optional). Add 1/4 cup of the parsley and the chicken pieces. Pour in 2 cups of water.
- Close the lid and set the Instant Pot to the Soup setting and set the timer to 8 minutes.
- Once the Soup cycle is complete, wait until the natural release cycle is finished (about 10 minutes), or do a Quick Release (see manufacturers instructions). Remove the chicken pieces from the soup and shred the chicken.
- Add the noodles to the soup and set the Instant Pot to the Saute setting. Cook for another 4-5 minutes uncovered for al dente, or 6 minutes until the noodles are cooked. Add the dill and remaining 1/4 cup parsley, lemon juice and shredded chicken. Taste for seasoning and serve with bread for crackers.
Cup of Yum
Notes
- Feel free to substitute red pepper flakes for a little more kick.
- I use Ditalini here, but use any pasta noodle you prefer.
- I often time substitute tarragon for the dill, optional.
Nutrition Information
Calories
310kcal
(16%)
Carbohydrates
7g
(2%)
Protein
22g
(44%)
Fat
20g
(31%)
Saturated Fat
6g
(30%)
Cholesterol
88mg
(29%)
Sodium
905mg
(38%)
Potassium
551mg
(16%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
3290IU
(66%)
Vitamin C
21.3mg
(24%)
Calcium
47mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 310
% Daily Value*
| Calories | 310kcal | 16% |
| Carbohydrates | 7g | 2% |
| Protein | 22g | 44% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 88mg | 29% |
| Sodium | 905mg | 38% |
| Potassium | 551mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 3290IU | 66% |
| Vitamin C | 21.3mg | 24% |
| Calcium | 47mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.