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Easy Chicken Noodle Soup Instant Pot Recipe

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Instant Pot Chicken Noodle Soup Aberdeen's Kitchen
Instant Pot Chicken Noodle Soup Aberdeen's Kitchen from www.aberdeenskitchen.com

Description

Chicken noodle soup is a classic comfort food. It's perfect for a cold winter evening, or when you're feeling under the weather. This recipe is an easy and quick way to make delicious chicken noodle soup using an Instant Pot. The Instant Pot helps to speed up the cooking process without sacrificing flavor.

Prep Time

Prep time for this recipe is approximately 10 minutes.

Cook Time

Cook time for this recipe is approximately 15 minutes.

Ingredients

  • 1 pound boneless, skinless chicken breast
  • 8 cups chicken broth
  • 3 medium carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 1/2 cups egg noodles
  • Salt and pepper, to taste

Equipment

  • Instant Pot
  • Cutting board
  • Knife
  • Spoon
  • Bowl
  • Measuring cups and spoons

Method

  1. Turn the Instant Pot to the sauté setting and let it heat up.
  2. Add the chicken and cook for 2-3 minutes, until browned on both sides.
  3. Remove the chicken and set aside.
  4. Add the onion, celery, and carrots to the Instant Pot and sauté for 3-4 minutes, until softened.
  5. Add the garlic, thyme, and bay leaf and cook for 1 minute, until fragrant.
  6. Add the chicken broth and stir to combine.
  7. Add the chicken back to the Instant Pot.
  8. Close the lid and set the Instant Pot to manual high pressure for 8 minutes.
  9. Once the cooking time is up, quick release the pressure.
  10. Remove the chicken and shred it with two forks.
  11. Add the egg noodles to the Instant Pot and cook on the sauté setting for 5-6 minutes, until tender.
  12. Add the shredded chicken back to the pot and stir to combine.
  13. Season with salt and pepper, to taste.
  14. Serve hot and enjoy!

Notes

This recipe can easily be doubled to serve a larger crowd. Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.

Nutrition Info

This recipe yields approximately 6 servings. Each serving contains:
  • Calories: 250
  • Protein: 25g
  • Fat: 5g
  • Carbohydrates: 25g
  • Fiber: 3g
  • Sugar: 4g
  • Sodium: 1100mg

Recipes FAQ

Can I use chicken thighs instead of chicken breast?

Yes, you can use chicken thighs instead of chicken breast. Just make sure to adjust the cooking time accordingly.

Can I use homemade chicken broth instead of store-bought?

Yes, you can use homemade chicken broth instead of store-bought. Just make sure to use a broth that is not too salty.

Can I add other vegetables to this recipe?

Yes, you can add other vegetables to this recipe, such as peas or corn. Just make sure to adjust the cooking time accordingly.

Recipe Tips

  • Make sure to brown the chicken before cooking it in the Instant Pot. This will help to seal in the juices and add flavor to the soup.
  • If you prefer a thicker soup, you can add a slurry of cornstarch and water at the end of cooking.
  • Feel free to adjust the seasoning to your liking. You can add more or less salt and pepper, or even add other herbs and spices.

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