Instant Pot Chicken Noodle Soup

Instant Pot Chicken Noodle Soup might be just the soup you are searching for. One serving contains 488 calories, 33g of protein, and 29g of fat. This recipe serves 6. For $2.16 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 50 minutes. It is a good option if you're following a dairy free diet. If you have low sodium chicken broth, yellow onion, carrots, and a few other ingredients on hand, you can make it. This recipe from Cooking Classy has 147 fans. Overall, this recipe earns a spectacular spoonacular score of 91%. Instant Pot Chicken Noodle Soup, Instant Pot Chicken Noodle Soup, and Instant Pot Chicken Noodle Soup are very similar to this recipe.

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

1 bay leaf

2 1/4 lbs bone-in, skin-on chicken thighs, skinned*

1 1/2 cups peeled and diced carrots (3 medium)

1 cup diced celery (2 large stalks)

1/4 cup chopped fresh parsley

2 tsp minced fresh rosemary (or just add 1 large sprig)

2 tsp minced fresh thyme (or just add in 2 large sprigs)

3 Tbsp minced garlic (3 cloves)

1 Tbsp fresh lemon juice

8 cups low-sodium chicken broth

1 Tbsp olive oil

Salt and freshly ground black pepper

3 cups wide egg noodles, such as American Beauty

1 cup chopped yellow onion (1 small)

Equipment:

instant pot

cutting board

knife

slow cooker

Cooking instruction summary:

Select the "saute" setting on the Instant Pot and let heat until the label reads "hot." Drizzle in olive oil then add in carrots, celery and onion saute 2 minutes. Add garlic and saute 1 minute longer. Add in broth, thyme, rosemary, bay leaf and season with salt and pepper to taste, then add in chicken. Press "cancel" on Instant Pot turn turn off saute mode. Cover and close lid and make sure the vent on the lid is set to "sealing" position. Select "manual" (or high pressure on other pressure cookers) and set to 10 minutes. Once time is up let the pressure come down naturally for 10 minutes then carefully use the quick release method to release any remaining pressure. Remove chicken and transfer to a cutting board. Press "cancel" on the Instant pot then press "saute." Add noodles and let cook, uncovered, until noodles are tender, about 5 - 6 minutes. Meanwhile shred chicken. Once noodles are done, stir in lemon juice, parsley and chicken, serve warm. *I prefer this soup without the skin, it's much less greasy. But the bones add flavor so don't just go for boneless thighs. To skin the thighs simply start from one corner and pull the skin off, use a knife to trim away any portion that is stuck on. Recipe source: inspired by my Slow Cooker Chicken Noodle Soup

 

Step by step:


1. Select the "saute" setting on the Instant Pot and let heat until the label reads "hot."

2. Drizzle in olive oil then add in carrots, celery and onion saute 2 minutes.

3. Add garlic and saute 1 minute longer.

4. Add in broth, thyme, rosemary, bay leaf and season with salt and pepper to taste, then add in chicken. Press "cancel" on Instant Pot turn turn off saute mode.

5. Cover and close lid and make sure the vent on the lid is set to "sealing" position.

6. Select "manual" (or high pressure on other pressure cookers) and set to 10 minutes.

7. Once time is up let the pressure come down naturally for 10 minutes then carefully use the quick release method to release any remaining pressure.

8. Remove chicken and transfer to a cutting board. Press "cancel" on the Instant pot then press "saute."

9. Add noodles and let cook, uncovered, until noodles are tender, about 5 - 6 minutes.

10. Meanwhile shred chicken. Once noodles are done, stir in lemon juice, parsley and chicken, serve warm.

11. *I prefer this soup without the skin, it's much less greasy. But the bones add flavor so don't just go for boneless thighs. To skin the thighs simply start from one corner and pull the skin off, use a knife to trim away any portion that is stuck on.

12. Recipe source: inspired by my Slow Cooker Chicken Noodle Soup


Nutrition Information:

Quickview
491k Calories
33g Protein
29g Total Fat
24g Carbs
22% Health Score
Limit These
Calories
491k
25%

Fat
29g
45%

  Saturated Fat
7g
48%

Carbohydrates
24g
8%

  Sugar
3g
4%

Cholesterol
157mg
53%

Sodium
441mg
19%

Get Enough Of These
Protein
33g
67%

Vitamin A
5778IU
116%

Selenium
42µg
61%

Vitamin B3
11mg
59%

Vitamin K
54µg
52%

Phosphorus
396mg
40%

Vitamin B6
0.68mg
34%

Potassium
824mg
24%

Vitamin B12
1µg
22%

Vitamin B2
0.34mg
20%

Vitamin B5
1mg
18%

Zinc
2mg
18%

Copper
0.33mg
17%

Manganese
0.32mg
16%

Iron
2mg
14%

Magnesium
52mg
13%

Vitamin B1
0.18mg
12%

Vitamin C
9mg
12%

Fiber
2g
10%

Folate
31µg
8%

Vitamin E
0.99mg
7%

Calcium
62mg
6%

Vitamin D
0.2µg
1%

covered percent of daily need
Widget by spoonacular.com

 

Related Videos:

Instant Pot Chicken Noodle Soup

 

Suggested for you

Overnight Oatmeal
Beef Tenderloin Sliders
Easy Blender Chocolate Mousse (and Wolf Gourmet High Performance Blender Giveaway)
Hurricane Rum Balls
Tarte Flambe with Herbed Creme Fraiche, Aged Cheddar, Caramelized Vidalia, Double Smoked Bacon, Softly Scrambled Eggs and Goat Cheese
Dinner Tonight: Spaghetti all'Amatriciana
Roast Pork and Peameal Bacon Sandwich
Garlic Rosemary Mashed Potatoes + Thanksgiving Day Menu
Seared Tuna on Baked Flour Tortilla Chips
Apple Ham Salad
Food Trivia

Eating fast food regularly has the same impact on the liver as hepatitis.

Food Joke

Chuck Norris pisses gold and craps chocolate.

Popular Recipes
Shrimp and Avocado Salad

Foodista

Tropical Breakfast Quinoa

foodista.com

Smoothie Booster

The Gunny Sack

Salted Chocolate Covered Peanut Butter Oatmeal Bites

Hummusapien

Simply Bean Soup

Foodista