Easy Instant Pot Chicken Noodle Soup
This Easy Instant Pot Chicken Noodle Soup is your weeknight hero—cozy, nourishing, and made with minimal effort. It’s the comfort food fix you need when life gets hectic.
Equipment
- Instant Pot
- Cutting board
- Chef's Knife
- Measuring Cups
Ingredients
Main Ingredients
- 1 lb chicken breast or thighs boneless, skinless
- 1 onion chopped
- 3 cloves garlic minced
- 3 carrots peeled and sliced
- 2 celery stalks sliced
- 8 cups chicken broth
- 2 cups egg noodles
- 1 tsp dried thyme or Italian seasoning
- 1 tsp salt adjust to taste
- 1/2 tsp black pepper
- fresh parsley chopped, optional
- 1 tbsp lemon juice to taste
Instructions
- Add chicken, chopped onion, garlic, carrots, celery, chicken broth, thyme, salt, and pepper to the Instant Pot.
- Seal the lid and cook on High Pressure or 'Soup' mode for 10 minutes. Allow the pot to come to pressure.
- After cooking, use a quick release. Carefully remove the chicken and shred with forks. Return shredded chicken to the pot.
- Add egg noodles and turn on the 'Sauté' function. Cook for about 5 minutes until noodles are tender.
- Stir in lemon juice and fresh parsley (if using). Taste and adjust seasoning as needed. Serve warm.
Notes
To freeze: make the soup without noodles, let it cool, and store in freezer-safe containers for up to 2 months. Add fresh noodles when reheating. Try adding peas, corn, or white beans for extra variety.
Nutrition
Calories: 250kcalCarbohydrates: 18gProtein: 22gFat: 9gSodium: 600mgFiber: 2gSugar: 3g
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