Instant Pot Chicken Noodle Soup
Instant Pot Chicken Noodle Soup is the perfect feel comfort food. It warms your soul and is the perfect go-to recipe for busy night’s or night’s you’re feeling under the weather. Actually, it’s really just perfect for any time you want a hearty soup recipe.
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Servings: 1
Calories: 245kcal
Ingredients
- 2 Boneless Skinless Chicken Breasts
- 6 oz. Extra Wide Egg Noodles about half a bag
- 2 Cups Baby Carrots Sliced
- 1 Cup Celery Chopped
- ½ Cup Onions Chopped
- ¼ Cup Garlic Minced
- 4 Teaspoons Chicken Bouillon Paste I like Better Than Bouillon. Can also use Chicken Stock or Bouillon cubes
- Green Onion Sliced (for garnish)
- ⅛ Cup Italian Seasoning
- 1 Teaspoon Salt
- 1 Teaspoon Pepper
- 32 oz. Water
- Instant Pot
Instructions
- First, start by adding your water, raw chicken breasts, chicken bouillon and seasoning into your Instant Pot and place the lid on it.
- Put the setting on “Pressure Cook” on “High” for “9 minutes”. Once done, use the “quick release” and remove the chicken from the instant pot.
- Using two forks, shred the chicken breasts so you get shredded chicken pieces and then place back into the instant pot.
- Next, place your onion, carrots, celery, and garlic into your Instant Pot.
- Then add your noodles and stir well.
- Put the lid back onto your IP and put it on the “Soup” setting and set it for 7 minutes. Allow to “Natural Release” and once done, your noodles should be tender and your soup should be ready to eat!
Nutrition
Serving: 1 | Calories: 245kcal | Carbohydrates: 27g | Protein: 24g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 66mg | Sodium: 1467mg | Fiber: 4g | Sugar: 7g
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