Description
Warm up with this quick and flavorful Instant Pot Chicken Noodle Soup, packed with tender chicken, fresh veggies, and egg noodles for a nourishing bowl of comfort.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 2 cups egg noodles
Instructions
- Set your Instant Pot to sauté mode. Add 2 tablespoons olive oil and toss in chopped onions, minced garlic, carrots, and celery. Sauté for about 3-4 minutes until fragrant.
- Place boneless chicken breasts into the pot. Season with salt and pepper to enhance flavors.
- Add the low-sodium chicken broth to cover the chicken completely.
- Secure the lid on your Instant Pot. Cook on high pressure for 10 minutes.
- After cooking time is complete, allow for a quick release of pressure. Carefully open the lid.
- Stir in egg noodles and switch back to sauté mode for another 5 minutes until they are tender but still slightly firm.
- Transfer soup to bowls and enjoy with bread or crackers if desired.
Nutrition
- Serving Size: 1 bowl (approximately 250g)
- Calories: 290
- Sugar: 3g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: For added nutrition, consider incorporating spinach or kale. If you prefer whole wheat noodles, feel free to substitute them for egg noodles. Leftover soup can last up to three days in an airtight container in the fridge.