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–+ servings
Chicken noodle soup

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.
5 from 4 votes
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Course: dinner, lunch, Soup
Cuisine: American, Brazilian
Keyword: canja de frango na pressão, chicken noodle soup, cozy recipe, instant pot recipe, quick soup, sick day soup, winter
Prep Time: 15 minutes
Cook Time: 9 minutes
Resting time: 15 minutes
Servings: 6
Calories: 347kcal
Author: Carol Pecora

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!