Instant Pot Chicken Noodle Soup
Instant Pot Chicken Noodle Soup - this classic soup has all of the flavors you love in just a fraction of the time. It'll be your new go-to recipe!
Servings: 8 servings
Equipment
Ingredients
- 2 tablespoons butter
- 1 large onion diced
- 2 pounds chicken thighs and/or breast with skin and bones
- 3 - 4 cloves garlic minced
- 1 cup celery cleaned and chopped
- 1 cup carrots, cleaned and chopped 2 medium
- 1 bay leaf
- 1 tablespoon dried parsley
- Salt and pepper to taste
- 4 cups chicken stock or broth
- 2 - 3 cups egg Noodles about ½ bag
Instructions
- Turn the Instant Pot to saute setting.
- When the pot is hot, melt the butter and cook the onions until softened.
- Add the chicken pieces, garlic, celery, carrots, bay leaf, parsley, salt, and pepper.
- Pour in the chicken stock.
- Close the lid and make sure the valve is in the sealed position. Set the Instant Pot to the SOUP or manual high-pressure setting for 10 minutes.
- When the cycle is complete, follow the manufacturer’s guide for quick release.
- Remove and discard the bay leaf. Remove the chicken pieces and shred them with two forks. Discard the skin and bones.
- Turn the Instant Pot to the Saute setting and bring the broth to a boil.
- Add the noodles to the pot and cook for an additional 6-8 minutes, uncovered, or until noodles are done.
- Add the shredded chicken back into the soup and stir to combine.
- Serve immediately. Store leftovers in the refrigerator.
Notes
- Although you can use boneless, skinless cut of chicken, cooking the chicken with the skin and bones will make for a much deeper, richer soup - trust me on this one.
- When you do the quick release, the steam that vents from the pot is going to be extremely, extremely hot! Be sure to protect your hand!!
Nutrition
Calories: 334kcal | Carbohydrates: 15g | Protein: 21g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 114mg | Sodium: 294mg | Potassium: 470mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2908IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 1mg
