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Description
A comforting and easy chicken noodle soup recipe made in the Instant Pot. This recipe is perfect for a quick weeknight meal or a hearty lunch.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts or thighs
- 1 cup chopped yellow onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 cloves garlic, minced
- 8 cups chicken broth
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 6 ounces egg noodles
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Set the Instant Pot to the “Sauté” function. Add olive oil.
- Add chicken breasts or thighs to the pot and cook for 2-3 minutes per side until lightly browned. Remove chicken and set aside.
- Add chopped onion, carrots, and celery to the pot. Cook for 5-7 minutes until softened.
- Add minced garlic and cook for 1 minute more until fragrant.
- Pour in the chicken broth. Add dried thyme, rosemary, salt, and pepper.
- Return the chicken to the pot.
- Secure the lid and set the Instant Pot to “Manual” or “Pressure Cook” on high pressure for 10 minutes.
- Once the cooking cycle is complete, perform a quick release of the pressure.
- Remove the chicken from the pot and shred it using two forks.
- Add the shredded chicken and egg noodles to the pot.
- Stir everything together and cook on the “Sauté” function for 5-7 minutes, or until the noodles are tender.
- Taste and adjust seasoning if needed.
- Serve hot, garnished with fresh parsley.
Notes
- For a creamier soup, stir in 1/4 cup of heavy cream or half-and-half at the end of cooking.
- You can use other types of noodles like rotini or penne if egg noodles are not available.
- Adjust the amount of salt and pepper to your preference.
- This soup can be made ahead and reheated.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg