Instant Pot Chicken Noodle Soup
User Reviews
5
2 reviews
Excellent
-
Servings
6 servings
-
Calories
261 kcal
-
Course
Main Course, Soup
-
Cuisine
American
Instant Pot Chicken Noodle Soup
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 4 lb whole chicken giblets removed
- 6 cups chicken stock low sodium
- 2 cups water
- 6 carrot 370 grams, medium, peeled and sliced
- 6 celery 200 grams, large ribs, sliced
- 1 yellow onion 110 grams, medium, chopped
- 4 cloves garlic minced
- 1 inch knob ginger peeled
- 2 bay leaf
- 1 1/2 tbsp brine mix see note below, homemade
- 1/2 tbsp olive oil
- 1 tsp thyme dried
- 8 oz egg noodles not included in nutriton info, for serving
- salt to taste
- black pepper to taste
Instructions
- Pat the chicken dry with paper towels, then season generously with brine mix inside and out. Add the peeled knob of ginger into the cavity of the chicken and set aside.
- Set Instant Pot to sauté, then add olive oil. Once oil is hot, add the onion and sauté until softened, about 5 minutes. Then add garlic and thyme and continue to sauté for another 30 seconds or so.
- Add the celery and carrots to the Instant Pot and stir, then add the chicken, breast side up.
- Pour the chicken stock and water into the Instant Pot, being careful to add it around the sides of the pot so you don't wash all the salt off the chicken. Add the bay leaves to the liquid. (Ensure you don't exceed the maximum fill line in the pot - you may have to add some liquid after cooking if your chicken is more than 4 lbs.)
- Set Instant Pot to high pressure for 18 minutes followed by 10 minutes natural release before quick releasing any remaining pressure.
- Remove the chicken to a cutting board and allow to cool for 5-10 minutes. Clean the chicken, removing any skin and bones. Chop or pull any large chunks of chicken into bite size pieces.
- Skim any fat off the top of the soup using a large spoon, then return chicken to pot. (Note: you can also do this more easily after allowing the soup to cool in the fridge overnight, which will help the fat solidify on top of the liquid. Just add the cleaned chicken back to the hot soup before sticking the whole pot in the fridge.)
- Cook egg noodles according to package directions, drain, and mix into soup before serving. (Note: If meal prepping this recipe, toss the cooked and drained noodles with a bit of olive oil and store separately from the soup to avoid mushy noodles.)
Notes
- Brine: My homemade brine mix uses kosher salt, herbs (including thyme and rosemary), peppercorns, etc. You can use regular salt and any combination of herbs you like, but be sure to season the chicken generously with the salt and herbs to maximize flavor!
- Nutrition: Since we're using a whole chicken in this recipe, the nutrition info is approximate. The actual nutrition will depend on how lean your chicken is, how much fat you're able to remove from the broth, how well you pick the chicken clean, etc. My chicken yielded 725 grams of meat after being cooked and cleaned.
- I also didn't include the egg noodles in the nutrition info since it will vary widely depending on what noodles you buy. Click here or scan the barcode below to log this food (minus the noodles) in My Fitness Pal.
Nutrition Information
Show Details
Calories
261kcal
(13%)
Carbohydrates
10g
(3%)
Protein
33g
(66%)
Fat
9g
(14%)
Cholesterol
94mg
(31%)
Sodium
815mg
(34%)
Potassium
575mg
(12%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 261 kcal
% Daily Value*
| Calories | 261kcal | 13% |
| Carbohydrates | 10g | 3% |
| Protein | 33g | 66% |
| Fat | 9g | 14% |
| Cholesterol | 94mg | 31% |
| Sodium | 815mg | 34% |
| Potassium | 575mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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