Instant Pot Chicken Noodle Soup
User Reviews
5
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Prep Time
12 mins
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Cook Time
30 mins
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Total Time
42 mins
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Servings
6 people
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Calories
336 kcal
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Course
Main Course, Appetizer
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Cuisine
American
Instant Pot Chicken Noodle Soup
Description
The recipe uses the Instant Pot to cook diced chicken breast and thighs together with garlic, onions, celery, tomatoes, carrots, and potatoes, seasoning with fresh thyme, rosemary, oregano, and parsley. After sautéing the aromatics, the ingredients pressure cook in chicken stock or water, tenderizing both meat and vegetables. The chicken is shredded and returned to the pot. Egg noodles are then cooked in the hot broth until just tender, absorbing flavors.
The inclusion of diced tomatoes introduces a mild tang and brightness uncommon in traditional chicken noodle soups, while potatoes add substance and a comforting texture that enriches the broth. Fresh herbs impart a fragrant herbal note enhancing the savory depth of the soup.
This soup is practical for a warming meal and pairs well with simple bread. The method allows for a relatively quick preparation of a layered, tender soup with wholesome ingredients.
Ingredients
- 1 tablespoon olive oil
- 5 cloves garlic minced
- 1 onion diced
- 5 celery chopped, stalk
- 1 to mato diced
- 3 carrot peeled and diced
- 2 potato peeled and diced, small
- 1 tablespoon thyme chopped, fresh
- 1 rosemary chopped, sprig
- 1 tablespoon oregano chopped
- 1 ½ tablespoon parsley chopped
- 2 lbs chicken mix of chicken breast, chicken thighs
- 4 to 6 cups chicken stock or water, homemade
- salt to taste
- black pepper to taste
- 5 oz egg noodles
For garnish
- parsley chopped, fresh
Instructions
- Turn on instant pot and select SAUTE mode. Wait until pot is heated up.
- Pour olive oil.
- To hot olive oil, add minced garlic, onions, celery and tomato. Saute for a minute.
- Next add in chopped vegetables like carrots, potato.
- Add fresh herbs – thyme, rosemary, oregano and parsley. Season with salt and pepper to taste.
- Saute and cook for 1 to 2 minutes.
- Add chicken pieces. Saute and cook for a minute.
- Pour in chicken broth or water.
- Secure lid in it’s place, with pressure knob in sealing position.
- Select HIGH PRESSURE mode and adjust timer to 10 minutes.
- Once cooking time is over, let the pot do NATURAL PRESSURE RELEASE for 10 minutes.
- Turn off instant pot. Turn knob to VENTING POSITION to manually release any pressure.
- Remove cooked chicken pieces from the broth.
- On the pot by selecting SAUTE MODE.
- Let the broth come to boil again, meanwhile shred chicken meat with two fork, discard the bone.
- Add noodles into boiling broth and cook for 6 to 7 minutes uncovered, or until noodles is cooked.
- If you feel the liquid inside the pot is dried too much, you can pour about a cup to 1 ½ cup broth or water again.
- Once noodles in cooked, add shredded chicken pieces. Mix well.
- Ladle out soup into serving bowl, garnish with parsley.
- Serve immediately warm.
Notes
- Use flat egg noodles preferred in this recipe, but other noodles or pasta shapes can be substituted as desired.
- Tomatoes and potatoes contribute unique flavors and textures not always found in chicken noodle soup but enhance the dish’s richness.
- Adjust the broth amount between 4 to 6 cups depending on desired soup thickness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Calories | 336kcal | 17% |
| Carbohydrates | 32g | 11% |
| Protein | 19g | 38% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 74mg | 25% |
| Sodium | 86mg | 4% |
| Potassium | 640mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 5365IU | 107% |
| Vitamin C | 16.4mg | 18% |
| Calcium | 74mg | 7% |
| Iron | 4.1mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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