Servings
Font
Back
0.0 from 0 votes

Instant Pot Chicken Noodle Soup

Old Fashioned Chicken Noodle Soup is hearty and delicious, and now easy to make in the Instant Pot or on the stove! The savory broth with delicious chicken, noodles, and vegetables is perfect for dinner or lunch!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6 servings
Calories: 348 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 1 Tablespoon olive oil
  • 1 small onion diced (1/2 cup)
  • 3 carrots peeled and sliced (1 cup)
  • 2 celery ribs diced (3/4 cup)
  • 2 lb bone-in chicken breast
  • 32 oz chicken broth
  • 4 cups water
  • 1 teaspoon kosher salt
  • ¾ teaspoon black pepper
  • 2 Tablespoons fresh parsley divided
  • ½ teaspoon dried oregano optional
  • ½ teaspoon dried thyme optional
  • 1 bay leaf optional
  • 8 oz wide egg noodles

Instructions

    Cup of Yum
  1. Using the "SAUTE" function add olive oil with onion, carrots, and celery. Cook for about 3 minutes, until onions become translucent in color.
  2. Add the bone-in chicken breasts, chicken broth, water, salt, pepper, 1 tbsp fresh parsley (and optional seasonings, if you like). Secure lid and select HIGH PRESSURE. Add a cook time of 10 minutes.
  3. When the cook time ends, allow a natural release of pressure for 10 minutes, followed by a quick release of remaining pressure. Open the lid and remove the chicken to a cutting board. Shred or cut chicken off the bone. Set aside.
  4. Select "SAUTE" on in the instant pot and add your egg noodles. Cook until desired consistency (about 6-8 minutes). Return the shredded chicken to the pot and serve with more remaining 1 Tbsp fresh parsley.

Notes

  • For best results, if you’re going to freeze this soup, DO NOT ADD NOODLES.
  • One thing we like to do if I know we’ll be having leftovers, is I stop when I get to step 3 above. I cook my noodles separately in a pot of water on the stove. Then we serve our noodles in a bowl and ladle the warm chicken soup over the noodles.
  • By cooking the noodles separately, they won’t get mushy and soggy when making leftovers or freezing.
  • If freezing, pour cooled soup into a ziploc freezer bag, or freezer safe container. Freeze for up to 3 months.
  • To serve, thaw in refrigerator overnight. Heat on stove top and add noodles. ENJOY.

Nutrition Information

Calories 348kcal (17%) Carbohydrates 14g (5%) Protein 50g (100%) Fat 9g (14%) Saturated Fat 2g (10%) Polyunsaturated Fat 5g Cholesterol 143mg (48%) Sodium 1149mg (48%) Fiber 2g (8%) Sugar 2g (4%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 348

% Daily Value*

Calories 348kcal 17%
Carbohydrates 14g 5%
Protein 50g 100%
Fat 9g 14%
Saturated Fat 2g 10%
Polyunsaturated Fat 5g 29%
Cholesterol 143mg 48%
Sodium 1149mg 48%
Fiber 2g 8%
Sugar 2g 4%

* Percent Daily Values are based on a 2,000 calorie diet.