Description
Warm your soul with this comforting chicken noodle soup, perfectly crafted in an Instant Pot. Enjoy a hearty bowl of flavor in just 30 minutes!
Ingredients
Scale
For the Soup:
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 8 oz egg noodles
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 1 medium onion, diced
- 3 garlic cloves, minced
- 6 cups low-sodium chicken broth
- 1 tsp dried thyme (or fresh if available)
- 1 bay leaf
Instructions
- 1. Sauté the Aromatics
- Turn your Instant Pot to sauté mode. Add a splash of olive oil and toss in the diced onion, garlic, carrots, and celery. Stir until softened and fragrant for about four minutes.
- 2. Add Chicken
- Incorporate the boneless chicken breasts along with dried thyme and the bay leaf. Stir gently to combine.
- 3. Pour in Broth
- Add the chicken broth ensuring that all ingredients are well-covered.
- 4. Pressure Cook
- Seal the lid on your Instant Pot and set it to high pressure for ten minutes.
- 5. Release Pressure & Add Noodles
- Once done, carefully release pressure and shred the chicken directly into the pot before adding the egg noodles. Stir gently.
- 6. Final Cook
- Set your Instant Pot back to high pressure for an additional five minutes until noodles are cooked through but not mushy.
- 7. Serve
- Transfer to bowls and garnish with fresh parsley if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 2 cups)
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 75mg