Description
A comforting and flavorful Instant Pot Chicken Noodle Soup recipe that is hearty and perfect for chilly days. This soup is loaded with tender chicken, veggies, and noodles in a delicious broth.
Ingredients
Units
Scale
Main Soup:
- 2 tablespoons butter
- 1 onion, diced (approx 2 to 3 cups diced)
- 1 1/2 cups celery slices (3 sticks of celery)
- 4 teaspoons minced garlic
- 2 teaspoons minced ginger
- 2 pounds boneless skinless chicken thighs, quartered
- 2 tablespoons fresh thyme leaves
- 2 teaspoons salt (to taste)
- 1 teaspoon freshly ground black pepper (to taste)
- 1 teaspoon dried oregano
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne (to taste)
- 8 cups chicken broth
Add Later:
- 2 cups carrots, coins (approx 4 carrots, peeled and chopped)
- 8 ounces wide egg noodles (or noodles of your choice, gluten-free works too)
- 3 tablespoons finely chopped fresh flat-leaf parsley leaves (plus extra for garnish)
Instructions
- Sauté Vegetables: Press sauté and adjust heat to the highest setting. Add butter and once melted, add onion, celery, garlic, and ginger. Sauté for 5 minutes until onion softens.
- Add Ingredients: Add chicken, thyme, salt, pepper, oregano, turmeric, cayenne, and chicken broth to the pot. Mix well.
- Cook Under Pressure: Secure the lid, close the pressure valve, and cook for 5 minutes at high pressure. Quick-release pressure after cooking.
- Add Carrots and Noodles: Switch to sauté mode, add carrots. Once boiling, add noodles and cook uncovered for 5-7 minutes until noodles are tender.
- Finish Soup: Stir in parsley, adjust seasoning, and serve hot. Garnish with more parsley leaves.
Notes
- Egg noodles absorb broth, may need more when reheating.
- Cook time for noodles may vary with different types, follow package instructions.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 1150mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 135mg
