Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 50 mins | Servings: 6
The weather is getting colder, and nothing can beat a hearty bowl of this Instant Pot Chicken Noodle Soup. Easily make this from scratch in under an hour and enjoy tender pieces of chicken in a rich homemade chicken broth with veggies any time!
INGREDIENTS :
- 1 whole 5-pound chicken giblets removed and discarded
- 4 oz. of extra-wide egg noodles
- 1 small onion diced
- 3 cloves of garlic minced
- 2 celery sticks sliced into 1/2” pieces
- 5 carrots peeled and sliced into 1/2” pieces
- 1/4 c. of minced fresh flat-leaf parsley
- 2 tbsp of soy sauce
- 8 c. of water
- 1 tbsp of olive oil
- Kosher salt and freshly ground pepper
DIRECTIONS :
Step 1: Press the saute function of your Instant Pot. Drizzle with olive oil and add the onions. Cook for about 2 to 3 minutes until the onions have softened and clear. Then, add the garlic along with the carrots and celery. Continue to cook for another minute.
Step 2: To the Instant Pot, add the whole chicken. Pour in the water and add the soy sauce, 2 tsp salt, and freshly ground pepper.
Step 3: Turn the saute function off and lock the IP lid. Seal the pressure valve and set the pot to High Pressure for 20 minutes in Manual mode.
Step 4: After the 20 minutes mark, do a quick release of pressure by turning the pressure valve. Open the pot very carefully, then take the whole chicken off the Instant Pot. Set it aside to shred.
Step 5: Set the IP to saute and allow the chicken broth to come to a boil. Add the egg noodles. Stir and cook for approximately 5 minutes.
Step 6: In the meantime, shred the chicken into small chunks and discard the bones and skin.
Step 7: Add the chicken meat to the pot once the noodles are cooked along with the fresh parsley. Stir well. To taste, season with more salt and pepper.
Nutrition Facts:
Amount Per Serving (8 grams), Calories 401, Calories from Fat 198, Fat 22g34%, Saturated Fat 6g38%, Cholesterol 111mg37%, Sodium 467mg20%, Potassium 508mg15%, Carbohydrates 21g7%, Fiber 2g8%, Sugar 4g4%, Protein 28g56%, Vitamin A 8892IU178%, Vitamin C 10mg12%, Calcium 48mg5%, Iron 2mg11%
INSTANT POT CHICKEN NOODLE SOUP
Ingredients
- 1 whole 5-pound chicken giblets removed and discarded
- 4 oz. of extra-wide egg noodles
- 1 small onion diced
- 3 cloves of garlic minced
- 2 celery sticks sliced into 1/2” pieces
- 5 carrots peeled and sliced into 1/2” pieces
- 1/4 c. of minced fresh flat-leaf parsley
- 2 tbsp of soy sauce
- 8 c. of water
- 1 tbsp of olive oil
- Kosher salt and freshly ground pepper
Instructions
Step 1: Press the saute function of your Instant Pot. Drizzle with olive oil and add the onions. Cook for about 2 to 3 minutes until the onions have softened and clear. Then, add the garlic along with the carrots and celery. Continue to cook for another minute.
Step 2: To the Instant Pot, add the whole chicken. Pour in the water and add the soy sauce, 2 tsp salt, and freshly ground pepper.
Step 3: Turn the saute function off and lock the IP lid. Seal the pressure valve and set the pot to High Pressure for 20 minutes in Manual mode.
Step 4: After the 20 minutes mark, do a quick release of pressure by turning the pressure valve. Open the pot very carefully, then take the whole chicken off the Instant Pot. Set it aside to shred.
Step 5: Set the IP to saute and allow the chicken broth to come to a boil. Add the egg noodles. Stir and cook for approximately 5 minutes.
Step 6: In the meantime, shred the chicken into small chunks and discard the bones and skin.
Step 7: Add the chicken meat to the pot once the noodles are cooked along with the fresh parsley. Stir well. To taste, season with more salt and pepper.
