Easy Instant Pot Chicken Noodle Soup Recipe

Chicken Soup with Egg Noodles

Ingredients:

• 2 tablespoons salted butter
• 3 carrots, peeled and sliced (or more to taste)
• 3 stalks celery, chopped (or more to taste)
• 1 medium onion, chopped
• 1 teaspoon ground thyme
• 1 teaspoon dried oregano
• 1 teaspoon salt (or to taste)
• teaspoon ground black pepper (or to taste)
• 4 cups chicken broth
• 4 cups water
• 4 chicken bouillon cubes
• 2 bay leaves
• 1 pound frozen skinless, boneless chicken breast halves
• 1 (8 ounce) package thin egg noodles
• 1 tablespoon dried parsley

Directions:

1. Turn on your multi-functional pressure cooker (like an Instant Pot) and select the Saut function. Add the salted butter and let it melt.
2. Once the butter has melted, add the sliced carrots, chopped celery, and onion. Saut for 3 to 5 minutes, or until the vegetables soften.
3. Stir in the ground thyme, oregano, salt, and pepper, ensuring the vegetables are evenly coated with the seasonings.
4. Cancel the Saut function and add the chicken broth, water, chicken bouillon cubes, and bay leaves to the pot.
5. Place the frozen chicken breasts into the pot. Secure the lid and lock it in place.
6. Set the pressure cooker to high pressure according to the manufacturer's instructions, and set the timer for 12 minutes. It will take 10 to 15 minutes for the pressure to build up.
7. Once the cooking time is up, release the pressure naturally for 10 minutes, then switch to the quick-release method for about 5 minutes. Carefully unlock the lid and remove it.
8. Take the chicken breasts out of the pot, and either chop or shred the meat before returning it to the soup.
9. Select the Saut function again and add the egg noodles. Cook for 8 to 10 minutes, or until the noodles are tender but still firm to the bite.
10. Stir in the dried parsley, and your soup is ready to serve!

Recipe Tip: If using fresh chicken instead of frozen, reduce the cooking time to 10 minutes in step 6.

Nutrition Facts (per serving):

• Calories: 300
• Fat: 8g (10% of daily value)
• Saturated Fat: 3g (17% of daily value)
• Cholesterol: 85mg (28% of daily value)
• Sodium: 2046mg (89% of daily value)
• Total Carbohydrates: 35g (13% of daily value)
• Dietary Fiber: 3g (11% of daily value)
• Total Sugars: 4g
• Protein: 22g (44% of daily value)
• Vitamin C: 5mg (5% of daily value)
• Calcium: 69mg (5% of daily value)
• Iron: 3mg (16% of daily value)
• Potassium: 412mg (9% of daily value)