This instant pot chicken noodle soup is the coziest soup you can make! It is a great soup to make for sick days and cold nights. My son loves it!
Served on suction bowl from Bamboo Bamboo.
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Table of Contents
Reasons to Love this INstant Pot Chicken Noodle Soup
- It is a one pot complete meal (veggies, carbohydrate, protein) that you will probably have leftovers to freeze.
- It is a quick meal for weekdays.
- A great option for sick days. I started making this recipe when my son had a cold and the pediatrician only “prescribed” chicken noodle soup…then I had to learn how to make it and my son really enjoyed it!
Ingredients
- Olive oil
- Onion
- Carrots
- Celery
- Garlic cloves
- Chicken breasts
- Low sodium vegetable broth (or unsalted veggie broth for babies <12m old)
- Bay leaves
- Dried rosemary (or fresh)
- Egg noodles
- Salt and pepper – omit salt for babies < 12m old
Step by Step Instructions
- Set your instant pot to “Sauté” mode. Add the olive oil, garlic, and onions. Cook for about 2 minutes until the onion has softened.
- Add the celery, carrots, bay leaves, vegetable broth, rosemary and the 2 whole chicken breasts.
- Close the lid, make sure the pressure valve is closed, set the instant pot to “Soup/Broth” mode, and select 10 minutes.
- After the 10 minutes, let the pressure release naturally for about 15 minutes.
- While you wait, boil some water and cook the noodles.
- Carefully remove any remaining pressure and open the lid.
- Transfer the 2 chicken breasts to a clean plate. Use two forks to shred the chicken, then transfer it back to the soup.
- If your baby is < 12 months old, remove his/her quantity and season with salt and pepper for the rest of the family.
- Add the noodles ONLY to the soup that will be served and refrigerate / freeze leftovers (see recipe notes below).
Storage Instructions
I like to cook the noodles separately and only add the quantity that will be consumed immediately, otherwise it will absorb all the water and become soggy.
Store the soup (without the noodles) in a glass container in the fridge for up to 3 days, or in the freezer for up to 3 months. Then reheat and add your favorite noodle or rice and serve as fresh!
Serving Suggestions and Substitutions
You can serve this soup with noodles, rice, bread or any other carbohydrate.
You can add other veggies of choice such as spinach to the mix and serve with toast and sprinkle parmesan cheese.
🥣Recipe
Instant Pot Chicken Noodle Soup
This instant pot chicken noodle soup is the coziest soup you can make! It is a great soup to make for sick days and cold fall and winter nights.
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Servings: 6
Calories: 347kcal
Equipment
Ingredients
- 2 tbsp olive oil
- 1 onion medium or 2 smalls – diced
- 5 carrots thinly sliced
- 3 celery stalks thinly sliced
- 5 garlic cloves pressed
- 1.1 lbs chicken breasts boneless and skinless (about 2 medium)
- 7 cups vegetable broth low sodium – use unsalted for babies <12m
- 3 bay leaves
- 1/2 tbsp dried rosemary double if using fresh
- 1 tsp salt omit for babies < 12m
- 1/2 tsp black pepper
- 250 g egg noodles cook separately (see notes)
Instructions
- Set your instant pot to “Sauté” mode. Add the olive oil, garlic, and onions. Cook for about 2 minutes until the onion has softened.
- Add the celery, carrots, bay leaves, vegetable broth, rosemary and the 2 whole chicken breasts. Give it a good mix.
- Close the lid, make sure the pressure valve is closed, set the instant pot to “Soup/Broth” mode, and select 10 minutes.
- After the 10 minutes, let the pressure release naturally for about 15 minutes.
- While you wait, boil some water and cook the noodles.
- Carefully remove any remaining pressure and open the lid.
- Transfer the 2 chicken breasts to a clean plate. Use two forks to shred the chicken, then transfer it back to the soup.
- If your baby is < 12 months old, remove his/her quantity and adjust the salt and pepper for the rest of the family.
- Add the noodles only to the soup that will beserved and refrigerate / freeze leftovers.
Notes
- Nutrition facts calculated per serving
- Cook the noodles separately, I suggest only cooking the amount that will be consumed in the meal and do not add to the entire soup. If there are left overs, it is best to refrigerate / freeze the soup without the noodles as they will absorb the water and become soggy.
- The next day you can add fresh cooked noodles, rice or any other carbohydrate and the soup will be “fresh”.
Nutrition
Nutrition Facts
Instant Pot Chicken Noodle Soup
Amount per Serving
Calories
347
% Daily Value*
Fat
9
g
14
%
Saturated Fat
2
g
13
%
Trans Fat
0.03
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
88
mg
29
%
Sodium
531
mg
23
%
Potassium
618
mg
18
%
Carbohydrates
41
g
14
%
Fiber
4
g
17
%
Sugar
5
g
6
%
Protein
26
g
52
%
Vitamin A
8562
IU
171
%
Vitamin C
6
mg
7
%
Calcium
49
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Rate in the comments and tag @goldenbearmama on Instagram!
