Instapot Chicken Noodle Soup
This Instapot Chicken Noodle Soup is a comforting, one-pot wonder perfect for hectic evenings or cozy nights in. Made with pantry staples, tender chicken, and classic veggies, it brings warmth and calm to even the busiest of days.
Equipment
- Instapot
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 onion diced
- 2 carrots peeled and chopped
- 2 celery stalks chopped
- 3 cloves garlic minced
- 1.5 lb boneless, skinless chicken breasts or thighs
- 6 cups chicken broth low sodium preferred
- 1 tsp dried thyme or use 1 bay leaf
- 1 tsp salt or to taste
- 1/2 tsp black pepper
- 3 cups egg noodles
To Finish
- fresh parsley chopped, for garnish
- 1 lemon juiced, optional
Instructions
- Turn Instapot to sauté mode. Add olive oil, then add diced onion, carrots, and celery. Cook for 3–4 minutes until softened.
- Stir in minced garlic. Add chicken, season with salt and pepper, and lightly sear for 1–2 minutes.
- Pour in chicken broth and add thyme or bay leaf. Ensure chicken is mostly submerged.
- Seal the lid and cook on high pressure for 12 minutes. Allow natural release for 10 minutes, then release remaining pressure manually.
- Open lid and remove chicken. Shred with two forks and return it to the pot.
- Switch to sauté mode. Add egg noodles and cook for 5–6 minutes, or until tender.
- Stir in lemon juice (if using), taste and adjust seasoning. Garnish with fresh parsley and serve hot.
Notes
Make it gluten-free with rice noodles or zucchini spirals. Add white beans for extra protein. Don’t skip the natural release—it's key to tender chicken and flavorful broth.
Nutrition
Calories: 320kcalCarbohydrates: 25gProtein: 28gFat: 11gSaturated Fat: 2gCholesterol: 75mgSodium: 740mgPotassium: 690mgFiber: 3gSugar: 3gVitamin A: 5200IUVitamin C: 8mgCalcium: 50mgIron: 2.2mg
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