Description
A comforting Instant Pot chicken noodle soup with tender chicken, vegetables, and egg noodles.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 4 cups chicken broth
- 2 cups egg noodles
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- to taste Salt and pepper
- for garnish Fresh parsley (optional)
Instructions
- Begin by washing and slicing the carrots and celery. Chop the onion and mince the garlic.
- Turn your Instant Pot to the ‘Sauté’ mode. Once hot, pour in a tablespoon of vegetable oil, then add the onion and garlic. Sauté for 2-3 minutes until fragrant.
- Place the chicken breasts into the pot, sprinkle with thyme, salt, and pepper, then pour in the chicken broth.
- Secure the lid and set the Instant Pot to ‘Pressure Cook’ on high for 8 minutes.
- Once the timer goes off, carefully quick-release the pressure. Open the lid, remove the chicken, and shred it using two forks.
- Return shredded chicken to the pot along with the sliced carrots, celery, and egg noodles. Stir well.
- Close the lid and set it for another 5 minutes on ‘Pressure Cook.’ Quick-release the pressure once done.
- Taste and adjust seasoning, then serve hot, garnished with fresh parsley if desired.
Notes
- This soup is great for using leftover chicken or rotisserie chicken for a quicker option.
- Adjust the thickness by varying the amount of broth or noodles.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg