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Instant Pot Chicken Noodle Soup
Chicken noodle soup loaded with vegetables, chicken, and noodles and made in minutes with an Instant Pot.
Course
Soup
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
7
minutes
minutes
natural release
10
minutes
minutes
Total Time
27
minutes
minutes
Servings
8
servings
Calories
176
kcal
Author
Leigh Anne Wilkes
Equipment
Instant Pot (6qt)
Ingredients
2
Tbsp
olive oil
1
cup
onion
diced
3
carrots
peeled and chopped
1
tsp
garlic
chopped
2
celery stalks
chopped
1
tsp
salt
more to taste
1
tsp
pepper
2
tsp
oregano
dried
1/2
tsp
thyme leaves
dried
1
tsp
rosemary
dried
2
Tbsp
parsley
dried
4
cups
chicken broth
4
cups
water
4
oz.
wide egg noodles
2
chicken breasts, skinless, boneless
Instructions
Turn Instant Pot to saute setting. Add olive oil, carrots, celery, onion and garlic. Cook until onion is soft and translucent., 2-3 minutes.
Add in chicken broth, water and seasonings.
Add in chicken. Close the lid and set the Instant Pot to SOUP setting for 7 minutes.
Do a 10 minute natural release and then a quick release.
Remove the chicken and shred with two forks.
Turn Instant Pot to Saute and add in noodles. Uncovered, allow soup to boil and cook until noodles are al dente.
Add chicken to soup. Adjust salt and pepper and serve.
Nutrition
Calories:
176
kcal
|
Carbohydrates:
15
g
|
Protein:
15
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Cholesterol:
48
mg
|
Sodium:
814
mg
|
Potassium:
452
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
3940
IU
|
Vitamin C:
13
mg
|
Calcium:
40
mg
|
Iron:
1
mg