Chicken Soup Instant Pot
This Instant Pot chicken soup delivers cozy comfort in a fraction of the time. With tender chicken, hearty vegetables, and egg noodles in a flavorful broth, it’s nourishing, quick, and perfect for family meals or weeknight dinners.
Equipment
- Instant Pot
- Cutting board
- Chef's Knife
- Wooden Spoon
Ingredients
- 1.5 lbs chicken breast boneless, skinless
- 1 onion chopped
- 3 carrots sliced into coins
- 2 stalks celery diced
- 3 cloves garlic minced
- 8 cups chicken broth low-sodium preferred
- 1 tsp dried thyme
- 2 bay leaves
- salt and pepper to taste
- 6 oz egg noodles
Instructions
- Set Instant Pot to “Sauté.” Add olive oil, onion, celery, and carrots. Cook for 3 minutes until softened.
- Add garlic, thyme, salt, and pepper. Stir until fragrant, about 1 minute.
- Place chicken breasts into the pot, then pour in broth and add bay leaves.
- Seal lid and cook on high pressure for 10 minutes. Allow a 5-minute natural release, then quick release.
- Remove chicken, shred with two forks, and return to the pot.
- Switch back to “Sauté.” Add egg noodles and simmer 5 minutes until tender.
- Remove bay leaves, adjust seasoning, and serve hot.
Notes
Swap noodles for rice, barley, or gluten-free pasta if preferred. For extra comfort, stir in a splash of cream before serving. To meal prep, freeze the broth and chicken without noodles and add freshly cooked noodles when reheating.
Nutrition
Calories: 290kcalCarbohydrates: 25gProtein: 28gFat: 9gSaturated Fat: 2gCholesterol: 85mgSodium: 720mgPotassium: 620mgFiber: 3gSugar: 4gVitamin A: 8900IUVitamin C: 6mgCalcium: 50mgIron: 2mg
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