Instant Pot Chicken Noodle Soup Recipe
Description
This Instant Pot Chicken Noodle Soup is a hearty, comforting soup made with tender chicken, comforting noodles, and flavorful vegetables. It's an easy one-pot meal that can be made in no time. This classic soup is perfect for a chilly evening or when you're feeling under the weather. It's also a great way to use up leftovers or to make a quick and easy meal for the family.
Prep Time
This Instant Pot Chicken Noodle Soup is a quick and easy meal that can be made in less than 30 minutes. All you need to do is chop the vegetables and chicken, measure out the other ingredients, and press a few buttons on the Instant Pot.
Cook Time
This Instant Pot Chicken Noodle Soup only takes 5-10 minutes of cooking time. The Instant Pot does all of the work for you, so all you have to do is wait for the soup to cook.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 6 cups chicken broth
- 2 bay leaves
- 1/2 pound boneless, skinless chicken thighs, cut into small pieces
- 2 cups egg noodles
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped (optional)
- Juice of 1/2 lemon
Instructions
1. Set the Instant Pot to the sauté setting. Add the olive oil and heat until shimmering. Add the onion, carrots, celery, and garlic and sauté for 3-4 minutes, stirring occasionally.
2. Add the Italian seasoning, thyme, salt, pepper, and paprika and stir to combine. Add the chicken broth, bay leaves, and chicken and stir to combine.
3. Close the lid of the Instant Pot and set the pressure release valve to "sealing". Set the Instant Pot to manual high pressure for 5 minutes.
4. When the cooking time is done, carefully turn the pressure release valve to "venting" to release the pressure. Once the pressure has been released, open the lid of the Instant Pot.
5. Add the egg noodles and stir to combine. Close the lid and set the Instant Pot to manual high pressure for 5 minutes.
6. When the cooking time is done, carefully turn the pressure release valve to "venting" to release the pressure. Once the pressure has been released, open the lid of the Instant Pot.
7. Stir in the parsley, dill, and lemon juice. Serve the soup warm with crusty bread or crackers. Enjoy!
Equipment
- Instant Pot
- Knife
- Cutting board
- Measuring cups and spoons
- Spatula
Notes
This soup can also be made in a slow cooker. Simply sauté the vegetables first, then add all of the ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Nutrition: Per Serving
Calories: 212 Fat: 8 g Carbs: 20 g Protein: 16 g Sodium: 693 mg Fiber: 2 g
Recipe Tips
- This soup can be made with any type of chicken you like. You can also use pre-cooked chicken if you want to save time.
- For a heartier soup, you can add potatoes, corn, peas, or other vegetables.
- This soup can be served with crusty bread, crackers, or a side salad.
- This soup can be stored in an airtight container in the refrigerator for up to a week.
- This soup can be frozen for up to 3 months.
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