Instant Pot Chicken Noodle Soup
This Instant Pot Chicken Noodle Soup is the ultimate one-pot, healthy comfort food you can have bubbling on your table in just 30 minutes.
Ingredients
- 1½ pounds boneless, skinless chicken breasts (or thighs for richer flavor)
- 8 cups low-sodium chicken broth store-brand or Kitchen Basics recommended
- 2 tablespoons olive oil (or unsalted butter)
- 1 medium yellow onion, diced (about 1 cup)
- 3 large carrots, peeled and sliced into ¼-inch rounds
- 3 celery stalks, sliced (green tops left for garnish)
- 3 cloves garlic, minced (about 1 tablespoon)
- 2 bay leaves
- 1 teaspoon dried thyme (or 2 teaspoons fresh, chopped)
- ½ teaspoon dried rosemary, crushed
- 1 teaspoon kosher salt (adjust to taste)
- ¼ teaspoon black pepper
- 6 ounces egg noodles (or gluten-free pasta—see tips)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in the Instant Pot, sauté onions, carrots, and celery until onions are translucent.
- Stir in garlic, thyme, rosemary, salt, and pepper until fragrant.
- Nestle chicken breasts, pour broth, and set to pressure cook for 8 minutes. Release pressure after cooking is done.
- Cook egg noodles in the broth, then shred chicken and return to pot. Season to taste and garnish with parsley.
Notes
• For a gluten-free twist, use chickpea or brown-rice pasta.
• Pre-chop vegetables for quicker prep time.
• Adjust salt and pepper to personal preference. Add more herbs for extra flavor.
• Pre-chop vegetables for quicker prep time.
• Adjust salt and pepper to personal preference. Add more herbs for extra flavor.
Nutrition
Calories: 250kcal
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