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–+ servings

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
  

  • 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: 317kcalCarbohydrates: 29gProtein: 33gFat: 8gSaturated Fat: 2gCholesterol: 132mgSodium: 428mgPotassium: 775mgFiber: 2gSugar: 3gVitamin A: 3829IUVitamin C: 8mgCalcium: 58mgIron: 3mg