Best Instant Pot Chicken Noodle Soup Recipe By Tasty Recipes

QUICK AND EASY INSTANT POT® CHICKEN NOODLE SOUP

Quick and Easy Instant Pot® Chicken Noodle Soup image

This tasty homemade chicken noodle soup is the most amazing comfort food ever! It's simple, with very few ingredients, and so easy to make in your Instant Pot®.

Provided by Fioa

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 9

Ingredients

2 boneless chicken breasts, cut into 2-inch pieces
1 onion, chopped
1 cup chopped carrots
2 stalks celery, chopped
1 teaspoon salt
1 teaspoon garlic powder
½ teaspoon ground black pepper
6 cups chicken broth
2 cups egg noodles

Steps:

Combine chicken, onion, carrots, celery, salt, garlic powder, and pepper in a multi-functional pressure cooker (such as Instant Pot®). Pour chicken broth into the pot; stir well. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Saute function. Add egg noodles, and simmer until tender, about 6 minutes.

Nutrition Facts : Calories 187.9 calories, Carbohydrate 22.3 g, Cholesterol 54.3 mg, Fat 3.1 g, Fiber 2.4 g, Protein 16.4 g, SaturatedFat 0.6 g, Sodium 2394.2 mg, Sugar 5.3 g

INSTANT POT® CHICKEN NOODLE SOUP

Instant Pot® Chicken Noodle Soup image

Simple and fast chicken noodle soup made in the Instant Pot®.

Provided by Tim

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 1h20m

Yield 6

Number Of Ingredients 15

Ingredients

2 tablespoons salted butter
3 carrots, or more to taste, peeled and sliced
3 stalks celery, or more to taste, chopped
1 medium onion, chopped
1 teaspoon ground thyme
1 teaspoon dried oregano
1 teaspoon salt, or to taste
½ teaspoon ground black pepper, or to taste
4 cups chicken broth
4 cups water
4 cubes chicken bouillon
2 bay leaves
1 pound frozen skinless, boneless chicken breast halves
1 (8 ounce) package thin egg noodles
1 tablespoon dried parsley

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add butter. Add carrots, celery, and onion to the melted butter; saute until soft, 3 to 5 minutes. Stir in thyme, oregano, salt, and pepper. Cancel Saute function.
Stir in chicken broth, water, bouillon cubes, and bay leaves. Add frozen chicken breasts. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Switch to the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Remove chicken from the pot. Carefully chop or shred the meat, and add back to the pot.
Select Saute function and add egg noodles. Cook until noodles are tender yet firm to the bite, 8 to 10 minutes. Stir in dried parsley and serve.

Nutrition Facts : Calories 300.2 calories, Carbohydrate 34.5 g, Cholesterol 85 mg, Fat 7.8 g, Fiber 3.2 g, Protein 22.1 g, SaturatedFat 3.4 g, Sodium 2046 mg, Sugar 4.3 g

INSTANT POT CHICKEN NOODLE SOUP RECIPE BY TASTY

Instant Pot Chicken Noodle Soup Recipe by Tasty image

Is there anything better than chicken noodle soup when you are feeling chilly or under the weather? Use homemade chicken stock for a deeper flavor or store-bought for a quick and easy fix-either way, this soup is comforting and delicious.

Provided by Betsy Carter

Categories Lunch

Time 40m

Yield 8 servings

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1 medium yellow onion, diced
4 carrots, thinly sliced
4 celery stalks, thinly sliced
3 cloves garlic, minced
1 teaspoon dried thyme
1 ½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
4 cups shredded rotisserie chicken
8 cups chicken stock
8 oz egg noodle
cracker, for serving (optional)

Steps:

Set the Instant Pot to sauté and add the olive oil. Once the oil begins to shimmer, add the onion, carrots, and celery and cook, stirring often, until just starting to soften, about 10 minutes. Add the garlic, thyme, salt, and pepper and cook, stirring constantly, until aromatic, about 30 seconds.
Add the chicken and chicken stock and cover with the lid. Place the lid on the Instant Pot and set to Soup/Broth for 5 minutes. Once the timer goes off, release the pressure naturally for 10 minutes.
Remove the lid, then add the egg noodles. Cover and turn the Instant Pot to sauté. Cook for about 7 minutes, or according to the package instructions, until the noodles are al dente.
Ladle the soup into bowls and serve with crackers, if desired.
Enjoy!

Nutrition Facts : Calories 1063 calories, Carbohydrate 85 grams, Fat 66 grams, Fiber 2 grams, Protein 27 grams, Sugar 13 grams

CHICKEN NOODLE SOUP RECIPE BY TASTY

Chicken Noodle Soup Recipe by Tasty image

Here's what you need: butter, onion, garlic, celery, carrot, cooked chicken, chicken broth, egg noodle, salt, pepper, dried bay leaf

Provided by Claire Nolan

Categories Lunch

Yield 8 servings

Number Of Ingredients 11

Ingredients

2 tablespoons butter
1 cup onion, diced
2 cloves garlic, minced
1 cup celery, diced
1 cup carrot, diced
½ lb cooked chicken, shredded
4 cans chicken broth
2 cups egg noodle
1 teaspoon salt
1 teaspoon pepper
2 leaves dried bay leaf

Steps:

In a large pot, melt butter and add onions and garlic. Cook until onions have begun to soften.
Add celery, carrots, and cooked shredded chicken.
Add the chicken broth, egg noodles, salt, pepper and bay leaves.
Bring to a boil and then reduce heat, cover and simmer for 20 minutes.
Remove bay leaves from the soup.
Enjoy!

Nutrition Facts : Calories 864 calories, Carbohydrate 75 grams, Fat 55 grams, Fiber 2 grams, Protein 12 grams, Sugar 11 grams