Instant Pot Chicken Noodle Soup
Instant Pot Chicken Noodle Soup made with chicken thighs, veggies and egg noodles.This soup is comfort food at it's finest! Ready in less than 30 minutes!
Servings: 6 servings
Ingredients
- 1 ½ pounds boneless skinless chicken thighs
- 1 medium diced onion
- 2 medium chopped carrots
- 3 ribs diced celery
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 8 cups low sodium chicken broth
- 5 sprigs fresh thyme or 1 teaspoon dried
- 2 bay leaves
- 3 chopped sage leaves or 1 teaspoon dried
- 6 ounces uncooked egg noodles
- ⅛ cup fresh chopped parsley for serving
Instructions
- Add 1 ½ pounds boneless skinless chicken thighs, 1 medium diced onion, 2 medium chopped carrots, 3 ribs diced celery, ½ teaspoon salt, ½ teaspoon pepper, ¼ teaspoon paprika, ½ teaspoon onion powder, ½ teaspoon garlic powder, 8 cups low sodium chicken broth, 5 sprigs fresh thyme, 2 bay leaves, and 3 chopped sage leaves to the Instant Pot.
- Seal the lid and cook on HIGH for 20 minutes. Allow the steam to naturally release.
- Remove the bay leaves and the sprigs of thyme. Shred the chicken with two forks.
- Select the SAUTE option on the Instant Pot then add 6 ounces uncooked egg noodles. Let them boil for 5-6 minutes or until tender.
- Serve immediately with ⅛ cup fresh chopped parsley for serving and enjoy!
Video
Nutrition
Calories: 316kcal | Carbohydrates: 29g | Protein: 33g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 132mg | Sodium: 427mg | Potassium: 782mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3719IU | Vitamin C: 6mg | Calcium: 59mg | Iron: 3mg
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