Instant Pot Chicken Noodle Soup
A simple, traditional chicken noodle soup with savory herbs and vegetables. Made in the instant pot, this soup cooks quickly and is perfect for a quick weeknight meal or when you just need an easy comforting meal.
- 2 tablespoons salted butter
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced onion
- 6 cups chicken broth
- 2 cups cooked, shredded chicken
- 2 cups broad egg noodles
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- Salt and pepper to taste
Set the Instant Pot to sauté and add the butter, carrots, celery and onion.
Cook, stirring often, for 3-5 minutes, just until vegetables begin to soften.
Add the remaining ingredients and stir to combine.
Place the lid on the pot and turn the valve to seal. Set to high pressure for 3 minutes.
When timer is complete, carefully turn the valve to vent to release the pressure.
Carefully remove the lid. Taste and season with salt and pepper.
To use fresh chicken breasts:
To use fresh herbs instead of dried, increase to 1 tablespoon each.
- Follow Step 1 and then without adding the noodles, add the remaining ingredients (including 2 large boneless, skinless chicken breasts) to the Instant Pot and cook for 8 minutes with a 10 minute natural release.
- When the pressure is released, remove the chicken from the pot and shred with two forks. Set pot to Sauté and let soup come to a boil. Add the noodles and cook for 5 to 7 minutes until they have cooked through. Return the shredded chicken to the pot and stir to combine.
Calories: 117kcal | Carbohydrates: 15g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 21mg | Sodium: 926mg | Potassium: 370mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3756IU | Vitamin C: 20mg | Calcium: 47mg | Iron: 1mg