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Instant Pot Chicken Noodle Soup

This Instant Pot Chicken Noodle Soup has everything you love about my earlier homemade soup recipes. Full of healthy ingredients to make the best soup!
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Ingredients

  • 2 Tablespoons olive oil
  • 1 yellow onion diced
  • 3 ribs of celery chopped
  • 2 cups chopped carrots
  • 1 and 1/2 lbs chicken breasts
  • salt and pepper to taste
  • 3-4 cloves garlic minced
  • 1/2 tsp dried thyme
  • 1 bay leaf
  • 6 cups chicken broth
  • 2 cups water
  • 2 cups wide egg noodles
  • 3 tbsp fresh chopped parsley

Instructions

  • Turn the Instant Pot to saute. Heat 2 T olive oil until hot. Saute onion, carrots, and celery for 5 minutes.
  • Season chicken with salt and pepper. Add chicken, garlic, thyme, and bay leaf to the Instant Pot.
  • Pour chicken broth and water over the chicken and vegetables.
  • Cook on the soup setting for 8 minutes with a 5 minute natural pressure release.When all the pressure has released open the Instant Pot place on saute.
  • Remove the chicken and add the egg noodles and fresh parsley
  • Shred the chicken with 2 forks and return to the Instant Pot
  • Let the soup cook for 8 minutes more, until the noodles are tender

Nutrition Information:

Calories: 258kcal (13%)Carbohydrates: 16g (5%)Protein: 27g (54%)Fat: 8g (12%)Saturated Fat: 1g (5%)Cholesterol: 83mg (28%)Sodium: 1030mg (43%)Potassium: 807mg (23%)Fiber: 1g (4%)Sugar: 3g (3%)Vitamin A: 7170IU (143%)Vitamin C: 22.2mg (27%)Calcium: 48mg (5%)Iron: 1.4mg (8%)