Instant Pot Chicken Noodle Soup
A comforting Instant Pot Chicken Noodle Soup that's quick and easy to make using rotisserie chicken and fresh vegetables.
Equipment
- Instant Pot
Ingredients
Main Ingredients
- 1 lb chicken breast, rotisserie or pre-roasted
- 2 quarts chicken broth
- 1 cup celery, medium diced (2 stalks)
- 1 cup carrot, medium diced (3 carrots)
- 2 cups wide egg noodles
- ¼ cup fresh parsley, chopped
- salt and pepper to taste
Instructions
Cooking Instructions
- Turn your instant pot to Saute and pre-heat 1 tablespoon of olive oil.
- Saute the carrots and celery for 3 minutes until they start to soften.
- Turn off Saute and add the chicken broth and wide egg noodles to the pot.
- Pressure cook on high for 3 minutes. Depending on your instant pot model, this could be called Pressure Cook or Manual.
- Once cooked, do a natural release for 5 minutes. Release the remaining steam in the pot and open the lid.
- Add the pre-cooked chicken to the pot until it's warmed through. Adjust seasonings and enjoy!
Notes
Cut the carrots into very thin slices if you want round slices instead of carrot cubes. Soups with pasta absorb the liquid after storing; add more chicken broth if needed for leftovers. Saute an onion with the carrots and celery as an optional addition. Other great veggie swaps or additions are green peas, green beans, small cubed potatoes, corn, or sweet potatoes.
Nutrition
Serving: 1servingCalories: 249kcalCarbohydrates: 20gProtein: 30gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.03gCholesterol: 98mgSodium: 1935mgPotassium: 740mgFiber: 2gSugar: 4gVitamin A: 5830IUVitamin C: 9mgCalcium: 57mgIron: 1mg
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