instant pot chicken noodle soup

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 150.0
  • Total Fat: 5.6 g
  • Cholesterol: 49.8 mg
  • Sodium: 1,037.4 mg
  • Total Carbs: 10.0 g
  • Dietary Fiber: 1.3 g
  • Protein: 16.4 g

View full nutritional breakdown of instant pot chicken noodle soup calories by ingredient
Submitted by:

Introduction

instant pot chicken noodle soup instant pot chicken noodle soup
Number of Servings: 12

Ingredients

    3 large (7-1/4" to 8-1/2" long) Carrots, raw
    1 cup, diced Celery, raw
    2 medium (2-1/2" dia) Onions, raw
    2.5 cup Egg Noodles, enriched
    4 cup (8 fl oz) Chicken Broth
    3 tsp Garlic
    30 oz Chicken Tyson All Natural BoneLess SkinLess Chicken Breasts (GS)
    3 tbsp Extra Virgin Olive Oil
    3 tsp Oregeno (by CHALIGAL155)
    3 tsp Thyme, fresh
    1 tbsp Salt
    1 tsp Pepper, black

Tips

Serve with fresh bread and a little shredded cheese for a satisfying, delicious meal.


Directions

chop veggies to size. Add to instant pot and saute with olive oil until soft. add broth, add chicken and seal and cook for 9 mins on soup setting. let pressure release naturally. remove chicken, and shred with forks. meanwhile, return to saute setting and add noodles. Cook for 6 minutes. Add chicken back into pot and serve hot.

Serving Size: makes 12 1.5 cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user PHILLYLAMA.

Rate This Recipe