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Instant Pot Chicken Noodle Soup
A satisfying and healthy soup loaded with aromatic and flavorful seasonings…
Course
Appetizer, Soup
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
8
Calories
120
kcal
Author
Corrie
Ingredients
1
tablespoon
butter
2
carrots
chopped
1
onion
chopped
1
tablespoon
parsley
chopped
1
tablespoon
oregano
chopped
1
teaspoon
dried thyme
2
stalks
celery
chopped
1
cup
shredded chicken
cooked
4
cups
chicken broth
5
oz
egg noodles
uncooked
4
cups
water
salt and pepper
to taste
Instructions
Place the butter, onions, celery and carrots in the Instant Pot and select "saute".
Saute for 3 minutes.
Add thyme, oregano, parsley, salt and black pepper and stir a bit.
Add chicken, chicken broth and water.
Close the lid and cook on high pressure for 10 minutes.
When cooking time ends, do a quick pressure release.
Open the lid, select "saute" and add the noodles.
Stir well and saute for 4 minutes.
Serve and enjoy :)
Nutrition
Calories:
120
kcal
|
Carbohydrates:
17
g
|
Protein:
8
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
28
mg
|
Sodium:
474
mg
|
Potassium:
286
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
2674
IU
|
Vitamin C:
11
mg
|
Calcium:
46
mg
|
Iron:
1
mg