Instant Pot Chicken Noodle Soup
Soup season is upon us! This recipe is perfect for enjoying stormy Fall days, wrapped up in a big, cozy sweater, while binge watching your favorite show. Easy to make and packed with flavor, you’re one pot away from fresh, warm, homemade goodness.
Full bodied, warm, traditional flavor.
Make it your own! Use orzo, rice, or any kind of noodle.
Don’t have an Instant Pot? Use a big stove top pot!
One-Stop-Pot!
Shred the chicken, add the noodles, add the chicken back!
COST: $
Prep Time: 10MIN
Cook Time: 30MIN
Serving Size: 4-6
Tools
Instant Pot, Crock Pot or Deep Stove Top Pot
Chef’s Knife
Bowls
2 Forks
Tongs
Ingredients
1 Large Chicken Breast
10 Cups Water
1 Cup Chicken Bone Broth (optional)
3 Celery Stalks, sliced2 Carrots, sliced
1/2 Red Bell Pepper, cubed
2 Cloves Garlic, minced
2-3 TPS Sea Salt
1/2 TSP Pepper
1/4 TSP Paprika
1/4 TSP Sage
1/4 TSP Oregano
1/2 Cup Fresh Parsley, chopped
2 TBS Olive Oil
Instructions
If using a crock pot, add everything in (except noodles) at once, reducing your liquid per the size of your crock pot, and slow cook for 4 hours on HIGH or 6 hours on LOW. Shred the chicken and add the noodles the last 20 minutes before serving.
If using a Stove Top Pot, follow all below steps, but cook chicken low and slow, extends cooking time to about 1 - 1 1/2 hours.
1. Prep all your veggies and set aside in bowls.
2. Set Instant Pot to SAUTÉ setting for 10 minutes, add olive oil.
3. When heated, add in the onion, celery, carrots and sauté for 5 minutes.
4. Add the dried herbs, 2 TSP salt and mix thoroughly. Add chicken breast, and turn off Sauté setting.
5. Add in 10 cups water and 1 cup chicken bone broth, garlic, and bell peppers. Seal the lid and seal the vent. Set Instant Pot to HIGH PRESSURE setting and cook 20 minutes.
6. When done, quick release the vent valve (be careful!) and allow all the steam to escape. When ready, remove the chicken breast and shred with two forks. Generously season with salt + pepper, set aside.
7. Set the Instant Pot to SAUTÉ setting and bring the soup to a boil (takes less than 2 min) and once boiling, add in 3 handfuls of the egg noodles cook 5 minutes.
8. Add the shredded chicken back in when noodles are cooked. Taste the broth and salt more as needed, add fresh parsley, serve and enjoy!
Check out my Garlic Knot recipe for a great addition to this dish!
