Name: Instant Pot Chicken Noodle Soup Easy And Healthy Recipe
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb boneless, skinless chicken breasts; 8 cups low-sodium chicken broth; 3 large carrots, peeled and sliced; 3 celery stalks, sliced; 1 medium onion, diced; 2 cloves garlic, minced; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 1 bay leaf; Salt and pepper to taste; 2 cups uncooked egg noodles; Fresh parsley, chopped, for garnish

Instructions

Place the chicken breasts in the Instant Pot and add the chicken broth, carrots, celery, onion, garlic, dried thyme, dried oregano, bay leaf, salt, and pepper.
Close the Instant Pot lid and set the valve to the sealing position. Cook on high pressure for 8 minutes.
Once the cooking time is complete, carefully do a quick pressure release by turning the valve to venting. Remove the chicken breasts and shred them using two forks.
Return the shredded chicken to the Instant Pot and stir in the uncooked egg noodles. Close the lid and allow the residual heat to cook the noodles for about 5 minutes.
Open the lid, give the soup a good stir, and adjust the seasoning with salt and pepper if needed.
Ladle the hot chicken noodle soup into bowls and garnish with fresh parsley before serving.

Ingredients

Instructions

Nutrition Facts