thepioneerwoman4.2
Instant Pot Chicken Noodle Soup
Like every other Instant Pot soup recipe you love, this extra-cozy chicken noodle soup is mostly hands-off and loaded with flavor.
👥 4 Servings⏱️ Prep & Cook: 1h⏳ Prep: 10 min📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
📝 Preparation Steps
1
Add the butter to the liner of a 6- or 8-quart Instant Pot and set to SAUTE. Add onion, carrots, and celery to the pot and cook, stirring, for ⏱️ 3 minutes. Add the garlic, thyme, oregano, salt and pepper and cook 1 more minute. Add the bay leaf, chicken, stock, and 2 cups of water.
large onion, chopped1carrots, cut into 1-inch pieces3bay leaf1
2
Cover the Instant Pot with the lid and lock into place. Seal the steam release handle. Select HIGH PRESSURE and set the timer for ⏱️ 10 minutes. When the timer is up, let rest for ⏱️ 10 minutes, then manually release the pressure (unseal the steam release handle). Unlock and remove the lid, being careful of any remaining steam. Remove the bay leaf.
bay leaf1
3
Remove the chicken from the pot and shred with two forks.
4
Meanwhile, set cooker to SAUTE and bring the soup to a boil. Add the noodles and cook ⏱️ 5-7 minutes or until the noodles are tender. Return the shredded chicken to pot and stir gently. Transfer to serving bowls and garnish with chopped parsley, if desired.
Nutrition Facts
calories
619 Calories
fat Content
17 g
fiber Content
4 g
sugar Content
9 g
sodium Content
1215 mg
protein Content
65 g
trans Fat Content
0 g
cholesterol Content
224 mg
carbohydrate Content
45 g
saturated Fat Content
6 g
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