Servings
Font
Back
0 from 0 votes

Instant Pot Chicken Noodle Soup

The best Instant Pot chicken noodle soup! The classic flavorful broth, juicy chicken, and chewy noodles, made quick and easy in the pressure cooker!

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 6 servings
Calories: 379 kcal
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. Turn your Instant Pot to the sauté setting. Add the olive oil and butter.
  3. 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.
  4. 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.
  5. 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.
  6. 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).
  7. Add the noodles. Let cook, uncovered, until noodles are al dente, about 5 to 6 minutes.
  8. While the noodles cook, shred the chicken and discard the bones.
  9. 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

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

% 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.