Instant Pot Chicken Noodle Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 168.0
  • Total Fat: 1.5 g
  • Cholesterol: 79.0 mg
  • Sodium: 372.9 mg
  • Total Carbs: 10.0 g
  • Dietary Fiber: 1.0 g
  • Protein: 26.1 g

View full nutritional breakdown of Instant Pot Chicken Noodle Soup calories by ingredient
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Super yum and quick! Super yum and quick!
Number of Servings: 8


    2 carrots, sliced
    2 celery, sliced with leaves too
    1 tablespoon garlic, crushed or chopped
    2 teaspoons ginger, fresh grated
    salt and pepper to taste
    1 tablespoon Better than Bouillon
    2 lbs chicken breast
    8 cups chicken broth (or water)
    2 cups egg noodles (optional but not for low carb version)


Liberally season chicken breast with salt and pepper. Add 1 cup of broth and chicken to the Instant Pot. Add the lid and push the pressure release valve to the locked position. Press the poultry button and wait until the chicken is cooked. This was for 15 minutes on my machine. Quick release the pressure and take the chicken out of the pot. Place in a large bowl and shred. Using the liquid from the chicken, add the carrots, celery, garlic, ginger and Better than Bouillon. Mix well to combine. Add in the 7 cups of broth remaining and secure the lid back on the Instant Pot. If using noodles, add them now. If not, push the lever back to the locked position and manually cook for 5 minutes. When the soup is cooked, add back the shredded chicken and let sit in the hot soup for a few minutes before serving. Taste to see if it needs more salt and pepper or even more Better than Bouillon.

Serving Size:

Number of Servings: 8

Recipe submitted by SparkPeople user FREKLE22.

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