Healthy Instant Pot Chicken Noodle Soup
Healthy Instant Pot Chicken Noodle Soup is the perfect comforting dinner that's fast, flavorful, and nourishing. It’s packed with tender chicken, egg noodles, and veggies in a soothing broth—ready in under an hour!
Equipment
- Instant Pot
Ingredients
Core Ingredients
- 1 lb boneless, skinless chicken breasts or thighs
- 1 medium onion diced
- 2 carrots sliced
- 2 celery stalks chopped
- 4 cloves garlic minced
- 8 cups low-sodium chicken broth
- 6 oz egg noodles
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
Optional Swaps
- Whole wheat or gluten-free noodles
- Zucchini noodles or cauliflower rice for low-carb option
- Fresh parsley or dill for garnish
Instructions
- Turn the Instant Pot to Sauté mode. Heat the olive oil, then add onion, carrots, and celery. Cook for 5 minutes until softened. Stir in garlic and cook for 1 minute more.
- Season with thyme, salt, and pepper. Add chicken pieces and pour in chicken broth. Add the bay leaf.
- Close the lid, set valve to Sealing, and pressure cook on High for 10 minutes. Let naturally release for 10 minutes, then quick release the rest.
- Remove the chicken and shred it. Return the shredded chicken to the pot.
- Switch to Sauté mode again. Add the noodles and cook in the hot broth for about 5 minutes, or until tender. Stir occasionally.
- Remove bay leaf. Taste and adjust seasoning. Serve hot, garnished with parsley or dill if desired.
Notes
To freeze: leave out the noodles and add them fresh when reheating. For extra richness, stir in a splash of cream. You can also add greens like spinach or kale at the end for extra nutrients.
Nutrition
Calories: 290kcalCarbohydrates: 22gProtein: 25gFat: 10gSaturated Fat: 2gCholesterol: 65mgSodium: 600mgPotassium: 720mgFiber: 3gSugar: 3gVitamin A: 4100IUVitamin C: 7mgCalcium: 50mgIron: 2.5mg
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