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Instant Pot Chicken Noodle Soup
Kelley Simmons
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!
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Prep Time
15
mins
Cook Time
15
mins
Total Time
30
mins
Course
Main Course
Cuisine
American
Servings
6
Bowlfulls
Calories
317
kcal
Ingredients
1x
2x
3x
1 1/2
lbs
boneless skinless chicken thighs
1
medium
onion, large dice
2
medium
carrots, large dice
3
ribs
celery, large dice
1/2
tsp
salt
1/2
tsp
pepper
1/4
tsp
paprika
1/2
tsp
onion powder
1/2
tsp
garlic powder
8
cups
low sodium chicken broth
5
sprigs
fresh thyme (can substitute 1 tsp dried)
2
bay leaves
3
sage leaves, chopped (substitute 1 tsp dried)
6
ounces
uncooked egg noodles
1/4
cup
fresh chopped parsley for serving
Instructions
Add all of the ingredients to the Instant Pot (except for the parsley and egg noodles).
Pressure cook on HIGH for 10 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 in the noodles. Let them boil for 5-6 minutes or until tender.
Serve immediately with fresh chopped parsley and enjoy!
Nutrition
Calories:
317
kcal
Carbohydrates:
29
g
Protein:
33
g
Fat:
8
g
Saturated Fat:
2
g
Cholesterol:
132
mg
Sodium:
428
mg
Potassium:
775
mg
Fiber:
2
g
Sugar:
3
g
Vitamin A:
3829
IU
Vitamin C:
8
mg
Calcium:
58
mg
Iron:
3
mg