Instant Pot Chicken Noodle Soup
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Unrated
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Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
50 mins
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Servings
6 servings
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Calories
379 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Chicken Noodle Soup
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The best Instant Pot chicken noodle soup! The classic flavorful broth, juicy chicken, and chewy noodles, made quick and easy in the pressure cooker!
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Ingredients
- 2 ½ pounds bone-in, skin-on chicken breasts or thighs, or a mix
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1 medium onion chopped
- 1 pound carrots peeled and cut into 1/4-inch-thick diagonal slices
- 3 medium stalks celery cut into 1/2-inch-thick slices
- 1 ¼ teaspoons kosher salt plus additional to taste
- ½ teaspoon ground black pepper or to taste
- 1 teaspoon dried oregano
- 4 prigs fresh thyme
- 1 bay leaf
- 4 cups low-sodium chicken broth
- 3 cups water plus additional as needed
- 2 ½ cups uncooked whole wheat egg noodles about 3 3/4 ounces
- chopped fresh parsley
Instructions
- Carefully remove the skin from the chicken. If your chicken breasts are very large (more than 1 pound each), use a very sharp knife to carefully slice them in half crosswise through the bone. Set aside.
- Turn your Instant Pot to the sauté setting. Add the olive oil and butter.
- Once the butter is melted, add the onion, carrots, and celery. Cook for 3 to 5 minutes, stirring often, until the onion softens and becomes translucent.
- Stir in the salt, pepper, and oregano. Place the thyme and bay leaf on top. Pour in the chicken broth and 3 cups water. Gently add the chicken pieces.
- Close and seal the Instant Pot. Cook on high pressure (manual) for 10 minutes. Let the pressure release naturally for 10 minutes, then immediately vent to release any remaining pressure. Carefully open the lid.
- Remove the chicken and transfer it to a cutting board. Pick out the thyme stems and bay leaf and discard. Turn the Instant Pot to saute (you will need to press “cancel” first).
- Add the noodles. Let cook, uncovered, until noodles are al dente, about 5 to 6 minutes.
- While the noodles cook, shred the chicken and discard the bones.
- Once the noodles are done, turn off the Instant Pot. Stir in the parsley and shredded chicken. If you’d like a more brothy, thinner soup, stir in additional water until your desired consistency is reached. Taste and adjust seasoning as desired. Enjoy hot with an extra sprinkle of fresh parsley.
Notes
- TO STORE: Place cooked and cooled soup in an airtight storage container in the refrigerator for up to 4 days.
- TO REHEAT: Rewarm soup gently in a medium saucepan on the stove over medium-low heat until hot. You can also reheat the chicken soup in a microwave-safe bowl in the microwave.
- TO FREEZE: Freeze soup in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition Information
Show Details
Serving
1(of 6)
Calories
379kcal
(19%)
Carbohydrates
23g
(8%)
Protein
47g
(94%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
139mg
(46%)
Potassium
1158mg
(33%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
12803IU
(256%)
Vitamin C
9mg
(10%)
Calcium
65mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 379 kcal
% Daily Value*
| Serving | 1(of 6) | |
| Calories | 379kcal | 19% |
| Carbohydrates | 23g | 8% |
| Protein | 47g | 94% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 139mg | 46% |
| Potassium | 1158mg | 25% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 12803IU | 256% |
| Vitamin C | 9mg | 10% |
| Calcium | 65mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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