Instant Pot Chicken Noodle Soup
Are you looking for a warm and comforting dinner? Or maybe a nourishing meal to help you feel better during cold season? This Instant Pot Chicken Noodle Soup is quick and easy and better than anything from a can!
Servings 6
Calories 207kcal
Ingredients
- 1 pound boneless skinless chicken breast
- 4 oz baby carrots peeled and finely diced
- 5 cups chicken broth
- 1 teaspoon herb and garlic seasoning
- 5 oz extra wide Amish style egg noodles
Instructions
- Add chicken, carrots, broth and seasoning to pressure cooker
- Cover, seal and set to high pressure for 12 minutes
- Allow 5 minute natural pressure release then release remaining pressure
- Remove and shred chicken and return to Instant Pot
- Switch pot to sauté and add egg noodles
- Boil for 8 minutes or until tender
Notes
- Feel free to sub gluten-free egg noodles for regular
- Add extra chopped veggies like celery and onions if desired
- Leftover soup can be stored in fridge up to 3 days or freezer up to 3 months. Be sure to seal tightly and remove excess air.
Nutrition
Calories: 207kcal | Carbohydrates: 22g | Protein: 21g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 810mg | Potassium: 546mg | Fiber: 2g | Sugar: 1g | Vitamin A: 105IU | Vitamin C: 16mg | Calcium: 37mg | Iron: 2mg