Instant Pot Chicken Noodle Soup
User Reviews
4.8
12 reviews
Excellent
Instant Pot Chicken Noodle Soup
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This easy recipe for Instant Pot Chicken Noodle Soup will be your new favorite. And thanks to the Instant Pot, it’s ready in under an hour.
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Ingredients
- 2 tablespoons butter or olive oil
- 3 carrot chopped, medium
- 3 celery chopped, stalks
- 1 onion diced, small
- 2 cloves garlic minced
- 3 chicken breast
- 4 cups chicken broth
- 4 cups water
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1/4 teaspoon cayenne pepper
- 2 bay leaf
- 8 ounces egg noodles
- parsley optional garnish, fresh
Instructions
- Set Instant Pot to Saute mode and add butter. When butter is melted, add carrots, celery, and onion. Cook until soft, stirring often. Add garlic and stir for an additional minute. Turn off Instant Pot.
- Add chicken, broth, water, and seasonings. Cover the Instant Pot with the lid and turn the valve to sealing. Cook on the Manual setting on high pressure for 7 minutes. When the timer goes off, let the pressure naturally release for 10 minutes, then do a quick release. Remove the bay leaves.
- Remove chicken and shred with two forks. Set aside. Set the Instant Pot to Saute mode. When the soup is boiling, add the noodles. Cook until the noodles are soft, stirring often. When the noodles are soft, add the chicken back into the pot.
- Serve with fresh parsley.
Notes
- Store leftovers in an airtight container in the fridge. Leftovers will last up to a week in the refrigerator. You may have to add more chicken broth as the noodles will soak up the broth.
- You could cook the noodles while the rest of the soup cooks in the Instant Pot. However, I think cooking the noodles in the broth with all the spices makes it taste better!
- Don't let the soup boil again once the chicken is cooked. This is why you remove the chicken from the pot, shred it, and set it aside while the noodles cook. If you leave the chicken in, then it will become too tough.
- I love to serve this soup with chopped fresh parsley. Not only does it look pretty, but it also adds a bright, fresh flavor to the soup. I have also added other fresh herbs like thyme, rosemary, and oregano with great results!
Nutrition Information
Show Details
Calories
343kcal
(17%)
Carbohydrates
34g
(11%)
Protein
31g
(62%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.2g
(10%)
Cholesterol
117mg
(39%)
Sodium
1571mg
(65%)
Potassium
733mg
(16%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
5423IU
(108%)
Vitamin C
6mg
(7%)
Calcium
64mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 343 kcal
% Daily Value*
| Calories | 343kcal | 17% |
| Carbohydrates | 34g | 11% |
| Protein | 31g | 62% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 117mg | 39% |
| Sodium | 1571mg | 65% |
| Potassium | 733mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 5423IU | 108% |
| Vitamin C | 6mg | 7% |
| Calcium | 64mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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