Instant Pot Chicken Noodle Soup Recipe

March 19, 2023 Post a Comment

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Instant pot chicken noodle soup savory tooth from www.savorytooth.com

Nothing beats a bowl of comforting and flavorful chicken noodle soup on a cold day. This Instant Pot Chicken Noodle Soup recipe is a delicious and easy way to enjoy a warm and hearty meal. In just about 30 minutes, you can have a delicious and nutritious soup that's perfect for lunch or dinner.

Description

This Instant Pot Chicken Noodle Soup is a classic recipe that's full of flavor and packed with nutritious ingredients. It's a comforting and hearty meal that's perfect for lunch or dinner. The soup is made with chicken, vegetables, and noodles in a flavorful broth. It's easy to make and can be ready in just about 30 minutes.

Prep Time

Preparing this Instant Pot Chicken Noodle Soup takes just about 10 minutes. You'll need to gather and prepare the ingredients, which includes chopping the vegetables and shredding the chicken.

Cook Time

Cooking time for this Instant Pot Chicken Noodle Soup is about 15 minutes. This includes the time it takes for the Instant Pot to come to pressure and for the soup to cook.

Ingredients

2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
2 carrots, peeled and chopped
2 stalks celery, chopped
2 teaspoons dried oregano
1 teaspoon dried thyme
8 cups chicken broth
1 pound boneless, skinless chicken breasts
2 bay leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups egg noodles
2 tablespoons chopped fresh parsley

Instructions

Start by setting your Instant Pot to the “saute” setting. Add the olive oil, onion, garlic, carrots, and celery. Saute for 5 minutes or until the vegetables start to soften. Add the oregano and thyme, and sauté for 1 minute.

Add the chicken broth, chicken breasts, bay leaves, salt, and pepper. Secure the lid, and set the Instant Pot to “Manual” for 10 minutes. When the cycle is complete, quick release the pressure.

Remove the chicken breasts from the pot and shred them with two forks. Return the chicken to the pot, and add the egg noodles. Secure the lid, and set the Instant Pot to “Manual” for 5 minutes. When the cycle is complete, quick release the pressure.

Remove the bay leaves, and stir in the parsley. Serve the soup warm.

Equipment

Instant Pot
Knife
Cutting board
Measuring cups
Measuring spoons
Wooden spoon
Two forks

Notes

This Instant Pot Chicken Noodle Soup can be stored in an airtight container in the refrigerator for up to 5 days. To reheat, simply heat in the microwave or on the stove over medium heat. You can also freeze the soup for up to 3 months. To reheat, thaw in the refrigerator overnight and then heat in the microwave or on the stove over medium heat.

Nutrition: Per Serving

Calories: 231.1 | Fat: 7.6g | Carbs: 17.2g | Protein: 22.2g

Recipe Tips

You can customize this Instant Pot Chicken Noodle Soup by adding extra vegetables, such as mushrooms, zucchini, or bell peppers. You can also add extra herbs or spices, such as cumin, chili powder, or red pepper flakes. You can also swap out the egg noodles for any type of pasta, such as macaroni, penne, or rotini.

This recipe is also a great way to use up leftover cooked chicken. You can shred the chicken and add it to the soup at the end of the cooking time. If you don't have leftover cooked chicken, you can also use shredded rotisserie chicken or canned chicken.