Description
Warm up your evenings with this easy-to-make chicken noodle soup that combines tender chicken, fresh veggies, and egg noodles in a savory broth, perfect for any occasion.
Ingredients
Scale
- Key Ingredients
- 3–4 boneless, skinless chicken breasts
- 2 cups fresh carrots, sliced
- 2 cups celery stalks, chopped
- 1 medium onion, diced
- 3 garlic cloves, minced
- 8 oz egg noodles
- 5 cups low-sodium chicken broth
- 1 tsp dried thyme
- 1–2 bay leaves
Instructions
- 1. Prepare Your Ingredients
- Dice the onion, slice the carrots and celery, and mince the garlic to streamline your cooking experience.
- 2. Sauté the Vegetables
- Set your Instant Pot to sauté mode and add a splash of olive oil. Sauté the onion, carrots, and celery for about five minutes until they soften. Add the garlic during the last minute to prevent burning.
- 3. Add Chicken and Broth
- Stir in the boneless chicken breasts along with five cups of chicken broth. Sprinkle in dried thyme and toss in bay leaves.
- 4. Pressure Cook
- Seal the Instant Pot lid and set it to high pressure for 10 minutes. Avoid opening the lid during cooking.
- 5. Release Pressure
- After cooking time is complete, perform a quick release by turning the valve away from you. Remove the lid carefully and shred the chicken right in the pot.
- 6. Stir in Noodles
- Add egg noodles directly into the pot. Switch back to sauté mode and cook for around six minutes or until the noodles are tender, stirring occasionally.
- 7. Serve
- Transfer your soup into bowls and enjoy with crusty bread or crackers on the side.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 320
- Sugar: 4g
- Sodium: 710mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg