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4.5 from 2 votes

Instant Pot Classic Chicken Noodle Soup

Course Appetizer, Soup
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Calories 86kcal

Ingredients

  • 2 medium carrots chopped
  • 1 tbsp fresh parsley chopped
  • 2 tbsp butter
  • 1 tsp dried thyme
  • 1 lare onion chopped
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tbsp fresh oregano chopped
  • 2 stalks celery chopped
  • 1 cup shredded cooked chicken
  • 4 cup chicken broth
  • 5 oz. egg noodles uncooked
  • 4 cup water

Instructions

  • Put the butter, onions, celery and carrots in the Instant Pot and select “Sauté”.
  • Sauté for 3 minutes and add thyme, oregano, parsley, salt and black pepper.
  • Add chicken broth and water.
  • Set the Instant Pot to the “Soup” for 7 minutes.
  • Release the pressure naturally for 10 minutes and quick release rest of the pressure.
  • Put the noodles to the soup and select “Sauté”.
  • Sauté for 6 minutes and return the shredded chicken back to the Instant Pot.

Nutrition

Calories: 86kcal