Description
Warm up with a comforting bowl of Instant Pot Chicken Noodle Soup that’s easy to make and full of flavor. This homemade soup is perfect for a cozy night in or when you need a nourishing meal that the whole family will love.
Ingredients
Scale
Vegetable Base:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
Soup:
- 1 1/2 pounds boneless skinless chicken breasts or thighs
- 6 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups egg noodles
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Sauté Vegetables: Set the Instant Pot to Sauté mode. Cook onion, carrots, and celery until softened. Add garlic and cook until fragrant.
- Cook Chicken: Add chicken, broth, thyme, parsley, bay leaf, salt, and pepper. Pressure cook for 10 minutes, then shred chicken.
- Add Noodles: Switch to Sauté mode, add noodles, and cook until tender. Return chicken to pot.
- Finish: Adjust seasoning, garnish with parsley, and serve hot.
Notes
- Enhance flavor with a squeeze of lemon juice.
- Store leftovers in an airtight container for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 280
- Sugar: 4g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg
