Description
This Instant Pot Chicken Noodle Soup is a quick and easy version of the classic comfort food. Tender chicken, nourishing veggies, and fluffy noodles come together in a rich, flavorful broth for a satisfying meal that’s ready in just 30 minutes.
Ingredients
– 1 lb boneless, skinless chicken breasts, cubed
– 4 cups low-sodium chicken broth
– 2 cups water
– 2 carrots, peeled and sliced
– 2 celery stalks, sliced
– 1 onion, diced
– 2 cloves garlic, minced
– 2 bay leaves
– 1 tsp dried thyme
– 1/2 tsp dried rosemary
– 8 oz egg noodles
– Salt and pepper to taste
Instructions
1. – Add the chicken, broth, water, carrots, celery, onion, garlic, bay leaves, thyme, and rosemary to the Instant Pot.
2. – Secure the lid and cook on high pressure for 10 minutes.
3. – Quick release the pressure, then remove the bay leaves.
4. – Add the egg noodles and cook for an additional 5-7 minutes, until noodles are tender.
5. – Season with salt and pepper to taste.
6. – Serve hot and enjoy!
Notes
For extra flavor, use low-sodium or unsalted chicken broth. You can also add a parmesan rind to the pot for a richer broth. If you prefer a thicker soup, you can mix 1-2 tbsp of cornstarch with a bit of water and stir it in at the end.
- Prep Time: 10
- Cook Time: 20
- Category: Main Dishes
- Method: Instant Pot
- Cuisine: American