Description
Warm and hearty, this Instant Pot Chicken Noodle Soup combines tender chicken, vibrant vegetables, and egg noodles for a comforting meal ready in just 30 minutes.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 3 medium fresh carrots, chopped
- 2 celery sticks, chopped
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 6 cups low-sodium chicken broth
- 8 oz wide egg noodles
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Prepare Your Ingredients: Dice the onion, chop the carrots and celery, and mince the garlic.
- Sauté the Aromatics: Set your Instant Pot to 'Sauté' mode. Add a swirl of olive oil and sauté the onions, carrots, celery, and garlic for about five minutes until softened.
- Add Chicken and Broth: Layer in the chicken breasts and pour in the chicken broth until everything is submerged. Sprinkle dried thyme, salt, and pepper over the top.
- Pressure Cook: Secure the lid on your Instant Pot. Set it to 'Manual' mode for ten minutes at high pressure.
- Shred the Chicken: After cooking, release the pressure carefully. Remove chicken breasts once cooled slightly and shred them with two forks.
- Add Noodles: Stir in egg noodles along with shredded chicken back into the pot. Set back to 'Sauté' mode for an additional five minutes or until noodles are tender.
- Serve Hot: Transfer to bowls and enjoy!
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 740mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Substitute chicken with turkey or add spinach for extra greens. Experiment with herbs like dill or add spicy peppers for a kick. If using frozen chicken breasts, increase cooking time to 15-20 minutes under high pressure.