Instant Pot Chicken Noodle Soup
Shredded chicken and egg noodles are simmered in a savory broth, just like mom used to make it.
Equipment
Ingredients
- 2 pounds chicken breast
- 8 cups chicken broth
- 1 large onion diced
- 1 cup sliced carrots
- 1 cup sliced celery
- 2 cloves garlic pressed
- 1 bay leaf
- 1/2 cup fresh parsley chopped
- 1 tablespoon salted butter
- 2 tablespoons chicken bouillon powder
- 1 teaspoon dry thyme
- 2 teaspoons salt
- 1 teaspoon pepper
- 6 ounces egg noodles approximately 2 cups
Instructions
- Place chicken, broth, water, onion, carrots, celery, garlic, bay leaf, fresh parsley, butter, chicken bouillon powder, thyme, salt, and pepper into the pot. The only thing not added are the egg noodles. Stir to combine.
- Set the instant pot to pressure cook for 12 minutes. When cooking time is over you may use the quick release or natural release.
- Remove chicken from the pot. Place it on a clean cutting board and allow it to rest for a few minutes.
- While the chicken is resting, add the egg noodles to the instant pot and hit the saute function. While the noodles are boiling, shred the chicken.
- Boil until the noodles are just turning soft. It will likely take no more than 5 minutes.
- Add the shredded chicken back to the pot. Remove the bay leaf before serving
Notes
The soup may be kept in the fridge for up to 3 days or in the freezer for up to 6 months. I like to store it in smaller airtight containers that are easy to reheat.
Please refer to the post above to read all tips, advice and answers to frequently asked questions.
Nutrition
Calories: 334kcal | Carbohydrates: 25g | Protein: 38g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 2549mg | Potassium: 1033mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4191IU | Vitamin C: 33mg | Calcium: 65mg | Iron: 2mg
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