Instant Pot Chicken Noodle Soup
Instant Pot Chicken Noodle Soup with all the classic components, carrots, egg noodles and shredded chicken breast. This recipes cooks on high pressure for 10 minutes, it's ready on to serve in less than 30-minutes without compromising on flavor or quality!
Servings: 6 servings
- 1 tbsp olive oil
- 1 med onion, diced
- 1 cup leek or celery
- 3 cups carrots, cubed or sliced
- 3 whole chicken breasts
- salt and pepper, to taste
- 6 cups chicken broth
- 2 cups egg noodles
- 1 lemon, juiced
- fresh parsley and thyme
- 1 bay leaf
Turn instant pot on saute mode. Add oil, onions, carrots and leek or celery. Saute for 5-7 minutes until veggies start to soften.
Add chicken breast and broth. Season with salt, pepper, fresh thyme and one bay leaf.
Cancel saute mode. Cover the pot and turn valve to lock position. Cook on high pressure for 10 minutes. When done quick release all pressure QPR.
Turn the instant pot to saute mode once again. Transfer chicken breast to a cutting board and add egg noodles to the pot. Noodles should be cooking while you shred the chicken. Add the shredded chicken back to the pot and contiue to cook until egg noodles are cooked (about 8 minutes)
When done, squeeze fresh lemon juice and add a handful of fresh parsley. Serve
Calories: 217kcal | Carbohydrates: 38g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 5mg | Sodium: 1055mg | Potassium: 327mg | Fiber: 4g | Sugar: 7g | Vitamin A: 10949IU | Vitamin C: 16mg | Calcium: 48mg | Iron: 2mg