INSTANT POT® CHICKEN NOODLE SOUP
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
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
Instant Pot Chicken Noodle Soup made from scratch and in a fraction of the time. Delicious and hearty, loaded with noodles and chicken, this soup will warm the cockles of your heart.
Provided by Joanna Cismaru
Categories Soup
Time 30m
Number Of Ingredients 13
Steps:
- Turn your Instant Pot to the saute setting. (See your manufacturer's guide for detailed instructions on how to use your instant pot.)
- Add the butter and cook until the butter has melted. Add the onion, carrots and celery and saute for 3 minutes until the onion softens and becomes translucent.
- Season with salt and pepper, add the thyme, parsley, oregano and stir. Pour in the chicken broth. Add the chicken pieces and add another 4 cups of water.
- Close the lid (follow the manufacturer's guide for instructions on how to close the instant pot lid). Set the Instant Pot to the Soup setting and set the timer to 7 minutes.
- Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes. Follow the manufacturer's guide for quick release, if in a rush. Carefully unlock and remove the lid from the instant pot.
- Remove the chicken pieces from the soup and shred with two forks.
- Add the noodles to the soup and set the Instant Pot to the saute setting again. Cook for another 6 minutes uncovered, or until the noodles are cooked.
- Turn off the Instant Pot, by pressing the cancel button. Add the shredded chicken back to the Instant Pot, taste for seasoning and adjust as necessary. Garnish with additional parsley if preferred.
Nutrition Facts : Calories 374 kcal, Carbohydrate 18 g, Protein 26 g, Fat 21 g, SaturatedFat 7 g, Cholesterol 107 mg, Sodium 435 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
INSTANT POT CHICKEN NOODLE SOUP RECIPE BY TASTY
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
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
INSTANT POT "FLU FIGHTER" CHICKEN NOODLE SOUP
Adapted from 12 Tomatoes. Delicious, super flavorful chicken noodle soup, perfect for when you're feeling under the weather.
Provided by MistressRach
Categories Clear Soup
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Season chicken liberally with onion powder, garlic powder, chili powder, basil, and oregano. Place in Instant Pot with 1/2 cup broth or water.
- Set pressure cooker to "Manual," High Pressure, 20 minutes.
- Once the pressure cooking time has finished, carefully turn the valve from "sealing" to "venting" to quickly release the pressure. Beware of the steam!
- Place the chicken onto a plate or cutting board and let it cool. Shred with 2 forks once cool. Set aside for later. (Steps 1-4 can be done well ahead of time).
- Set pressure cooker to "Saute," normal heat.
- Add olive oil to your pressure cooker insert, add carrots, celery, and onion. Saute for 10-12 minutes.
- Add garlic and saute for another 1-2 minutes.
- Add bay leaves and broth, secure pressure cooker lid, and set to "Manual," high pressure, for 3 mins, do a quick pressure release. Stir.
- Add noodles, secure pressure cooker lid, and set to "Manual," high pressure, for 4 mins (or half the recommended time for your pasta).
- Again do a quick pressure release.
- Stir in shredded chicken and lemon juice, season with salt and pepper as needed.
- Serve with fresh bread or rolls.
Nutrition Facts : Calories 531.4, Fat 16.8, SaturatedFat 3.4, Cholesterol 161.2, Sodium 1924.9, Carbohydrate 28.4, Fiber 3.7, Sugar 6.2, Protein 63.2
INSTANT POT CHICKEN NOODLE SOUP
Flavorful soup using the instapot, in less than 10 minutes. Full of flavor when I use my homemade chicken or turkey stock
Provided by Bonnie G 2
Categories Chicken
Time 17m
Yield 10 cu[s, 10 serving(s)
Number Of Ingredients 15
Steps:
- Turn on Instant Pot and program to sauté. Melt butter or ghee in Instant Pot.
- While waiting for butter to melt, season chicken with salt, pepper, thyme, and parsley.
- Sauté onions, garlic, carrots, and celery for 3-5 minutes or until they begin softening. Toss in any remaining seasoning from chicken and lemon juice.
- Arrange chicken in Instant Pot. Cover with chicken broth. If you are using regular egg noodles, you can also toss noodles into the Instant Pot at this time. Gluten free noodles must be cooked on stove top.
- Lock lid in place and close pressure valve. Cook on high pressure for 7 minutes using the Poultry setting. Manually depressurize by carefully turning steam valve. If using gluten free noodles, now is the time to cook them.
- Remove chicken from soup to shred. If you noodles absorbed most of the broth, and more broth until noodles are covered. Add chicken back to soup and stir. Top with parsley if desired.
Nutrition Facts : Calories 428, Fat 17.9, SaturatedFat 5.5, Cholesterol 109.6, Sodium 788.3, Carbohydrate 38.4, Fiber 3, Sugar 3.7, Protein 26.9
INSTANT POT CHICKEN NOODLE SOUP
An Instant Pot® can handle a whole chicken, which is perfect for this comforting soup.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield about 6 servings
Number Of Ingredients 10
Steps:
- Turn a 6-quart Instant Pot® to the high saute setting. Add the oil and once hot add the carrots, celery, garlic, onions, 1 tablespoon salt and a large pinch of pepper. Cook, stirring, until the vegetables are slightly softened, 4 to 5 minutes.
- Add the chicken, ginger, if using, and 8 cups water. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 20 minutes.
- After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Remove the ginger and discard. Use a pair of tongs to remove the chicken from the pot and put into a large bowl and allow to cool for several minutes.
- Switch the Instant Pot® to the high saute setting and bring the soup to a boil. Once boiling, add the noodles and cook until al dente, 5 to 7 minutes.
- While the noodles are cooking, use 2 forks to remove the skin and bones from the chicken and shred the meat into bite-size pieces. Season the chicken generously with salt and pepper, then add the meat back to the pot along with the dill. Season the soup with additional salt and pepper if needed.
INSTANT POT CHICKEN NOODLE SOUP
Like every other Instant Pot soup recipe you love, this extra-cozy chicken noodle soup is mostly hands-off and loaded with flavor.
Categories comfort food dinner lunch main dish soup
Time 1h
Yield 4-6 servings
Number Of Ingredients 14
Steps:
- Add the butter to the liner of a 6- or 8-quart Instant Pot and set to SAUTE. Add onion, carrots, and celery to the pot and cook, stirring, for 3 minutes. Add the garlic, thyme, oregano, salt and pepper and cook 1 more minute. Add the bay leaf, chicken, stock, and 2 cups of water.
- Cover the Instant Pot with the lid and lock into place. Seal the steam release handle. Select HIGH PRESSURE and set the timer for 10 minutes. When the timer is up, let rest for 10 minutes, then manually release the pressure (unseal the steam release handle). Unlock and remove the lid, being careful of any remaining steam. Remove the bay leaf.
- Remove the chicken from the pot and shred with two forks.
- Meanwhile, set cooker to SAUTE and bring the soup to a boil. Add the noodles and cook 5-7 minutes or until the noodles are tender. Return the shredded chicken to pot and stir gently. Transfer to serving bowls and garnish with chopped parsley, if desired.
CHICKEN NOODLE SOUP
A bowl of this homemade Chicken Noodle Soup is the best comfort food at the end of a long day. It's nourishing, flavorful and easy to make!
Provided by Kristine Rosenblatt
Categories Main Course Soup
Time 55m
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large Dutch oven or pot over medium heat. Once hot, add the onion, carrots and celery to the pot. Saute, stirring occasionally, until the vegetables start to soften, about 6 minutes.
- Add the garlic to the pot and cook, stirring, for 30 seconds.
- Add the chicken broth, dried thyme, salt, pepper and bay leaves to the pot. Stir.
- Nestle the chicken breasts into the broth. Slowly bring the soup to a boil over medium heat. Reduce the heat to a low simmer, cover, and cook for 20 minutes, or until the chicken is cooked through and the vegetables are tender. The chicken should register at least 165° F on an instant read thermometer.
- Transfer the chicken to a clean plate, cutting board or bowl and let it rest for a few minutes. Then shred the chicken.
- Meanwhile, stir the egg noodles into the soup. Increase the heat to medium, cover the pot, and simmer for 6-7 minutes, until noodles are just tender. They will continue to soften as they sit in the soup.
- Remove pot from the heat. Remove the bay leaves and discard. Stir the shredded chicken into the soup, along with the chopped parsley and dill. If the noodles have soaked up a lot of the broth, you can add 1-2 cups more broth. Taste and season with additional salt and pepper, as desired. Serve.
Nutrition Facts : Calories 242 kcal, Carbohydrate 24 g, Protein 21 g, Fat 7 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 54 mg, Sodium 467 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 5 g, ServingSize 1 serving
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