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!
Servings: 6
Calories: 258kcal
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
- Turn Instant pot to saute and let the soup cook for 8 minutes more, until the noodles are tender.
Nutrition
Calories: 258kcal | Carbohydrates: 16g | Protein: 27g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 83mg | Sodium: 1030mg | Potassium: 807mg | Fiber: 1g | Sugar: 3g | Vitamin A: 7170IU | Vitamin C: 22.2mg | Calcium: 48mg | Iron: 1.4mg