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Instant Pot Chicken Noodle Soup Flavorful and Quick

by on February 2, 2025

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Ready to whip up a warm, comforting bowl of Instant Pot Chicken Noodle Soup? This quick and flavorful recipe delivers all the hearty taste you crave in under an hour. With tender chicken, fresh veggies, and delicious noodles, it’s the perfect meal for any day. Let me guide you with step-by-step instructions and tips to make this a dinner favorite. Get your Instant Pot ready—let’s dive in!

Chicken and Broth Ingredients - 1 pound boneless, skinless chicken breasts - 6 cups low-sodium chicken broth Chicken is the star of this soup. It gives rich flavor and protein. I recommend using boneless and skinless breasts for easy cooking. The low-sodium broth helps control salt levels in the soup. Vegetables and Seasoning Overview - 1 tablespoon olive oil - 1 medium onion, chopped - 2 carrots, sliced - 2 celery stalks, sliced - 3 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon dried oregano - 1 bay leaf - Salt and pepper to taste The vegetables add great taste and texture. Onion, carrots, and celery create a solid base. Garlic adds a nice kick. Thyme and oregano bring herbal notes. A bay leaf adds depth, while salt and pepper adjust the flavor. Optional Garnishes - 2 cups fresh spinach (or kale) - Chopped fresh parsley for garnish Spinach or kale adds color and nutrients. Fresh parsley makes a lovely garnish. It adds freshness and a pop of green to your bowl. Enjoy your soup with some crusty bread on the side for a complete meal. {{ingredient_image_1}} Start by prepping your vegetables. Chop one medium onion, slice two carrots, and two celery stalks. These will build your soup's base. For sautéing, set your Instant Pot to the sauté mode. Add one tablespoon of olive oil. Once hot, toss in the chopped onion, sliced carrots, and celery. Stir them for about five minutes until they soften. Next, add three cloves of minced garlic and cook for one more minute. This step adds deep flavor to your soup. Proper cooking time is key. If you rush, the flavors won’t blend well. You want them to shine in the soup. Now it's time to add the chicken. Place one pound of boneless, skinless chicken breasts into the pot. Pour in six cups of low-sodium chicken broth. This creates a rich, tasty base. For seasoning, add one teaspoon of dried thyme, one teaspoon of dried oregano, and one bay leaf. Don’t forget to sprinkle salt and pepper! Stir everything together to combine the flavors. Next, secure the lid on your Instant Pot. Make sure the valve is set to sealing. Cook on high pressure for ten minutes. After cooking, let the pot release naturally for ten minutes. Then, use a quick release for any remaining pressure. This method keeps the chicken juicy and tender. Carefully open the lid and take out the chicken breasts. Use two forks to shred the chicken. It should fall apart easily. Once shredded, return the chicken to the pot. This adds protein and flavor back into your soup. Now, stir in eight ounces of egg noodles. Cook on sauté mode for about five to seven minutes until they are tender. In the last minute, add two cups of fresh spinach or kale. Stir until the greens wilt. This adds color and nutrients to your soup. Taste your soup and adjust the salt and pepper as needed. This final step is crucial for a perfect flavor. Remember to remove the bay leaf before serving. It adds flavor but is not meant to be eaten. Enjoy your soup hot, garnished with fresh parsley! To make your Instant Pot Chicken Noodle Soup shine, avoid common mistakes. First, don’t skip the sauté step. Sautéing the veggies adds great flavor. Next, make sure to use enough liquid. The Instant Pot needs it to build pressure. Too little liquid can lead to a burn notice. Choosing the right broth enhances flavor. Use low-sodium chicken broth to control salt. You can also try vegetable broth for a lighter taste. Adding a splash of lemon juice boosts freshness. This small change makes a big difference. Personalizing this soup is easy. Add your favorite veggies, like peas or corn. You can swap egg noodles for whole wheat or gluten-free options. For a heartier dish, throw in some cooked rice. If you need a low-carb version, use zucchini noodles instead. For dietary restrictions, consider these swaps. Vegans can replace chicken with tofu. Use vegetable broth and skip the eggs. If you're gluten-free, choose gluten-free noodles. These changes keep your soup tasty and safe for everyone. Pair your chicken noodle soup with crusty bread. A warm baguette or garlic bread works well. You can also serve it with a fresh salad. A simple green salad brightens up the meal. For presentation, serve soup in deep bowls. Garnish with chopped parsley for color. A squeeze of lemon adds a lovely touch. This makes your dish look and taste great. Enjoy your meal! Pro Tips Use Homemade Broth: If you have homemade chicken broth, use it for a richer flavor. Vegetable Variations: Feel free to add other vegetables like peas or corn for added nutrition and color. Storing Leftovers: Store any leftover soup in an airtight container in the fridge for up to 3 days. Freezing Tips: If freezing, consider leaving the noodles out and adding them when reheating to prevent them from becoming mushy. {{image_2}} You can switch up the chicken parts. Chicken thighs add more flavor and moisture. They stay juicy and tender. Breasts are leaner but can dry out if cooked too long. For a vegetarian twist, try tofu or beans. Tofu absorbs flavors well and adds protein. Use firm tofu and cube it. Beans, like chickpeas or black beans, also work great. They add protein and texture to your soup. Noodles can change your soup's vibe. For gluten-free options, use rice noodles or gluten-free pasta. These choices cook quickly and fit well in the soup. You can also try other pasta shapes. Rotini or shells can add fun and variety. Their shapes catch more broth and flavors, making each bite special. Boost the taste with herbs and spices. Fresh herbs, like thyme or parsley, can add brightness. Try adding a bay leaf for a deeper flavor. You can also sneak in more veggies. Adding peas, corn, or bell peppers can create a colorful mix. They bring extra nutrients and a pop of flavor to the soup. - Best Practices for Refrigeration: Let the soup cool to room temp. Pour it into airtight containers. Store in the fridge for up to three days. - Freezing Tips for Soup: For longer storage, freeze the soup. Use freezer-safe containers. Leave space at the top to allow for expansion. It lasts up to three months in the freezer. - Techniques for Maintaining Flavor and Texture: When reheating, add a splash of broth or water. This helps keep the soup from becoming too thick. - Recommended Cooking Methods: Reheat on the stove over low heat. Stir often until warmed through. You can also use the microwave. Heat in short bursts, stirring in between. - Understanding Expiration for Ingredients: Cooked chicken lasts three to four days in the fridge. Broth can last up to a week when opened. - Signs of Spoilage: Look for off smells or changes in color. If it has a strange texture, it is best to toss it out. Yes, you can! For a vegetarian or vegan version, use mushrooms or tofu instead of chicken. Add extra veggies like zucchini or bell peppers for more flavor. Use vegetable broth instead of chicken broth to keep it plant-based. You can still enjoy the warmth and comfort of soup without meat. If using frozen chicken, increase the cooking time to 15 minutes. The Instant Pot will take longer to come to pressure, but this time ensures the chicken cooks safely. Use a meat thermometer to check if the chicken reaches 165°F inside after cooking. This way, you ensure a tender and juicy chicken. If you lack egg noodles, consider using other types of pasta. You can use whole wheat pasta, rotini, or even gluten-free options. Just adjust the cooking time as needed. Cook the pasta until tender, and then stir it into the soup for a hearty meal. Yes, this recipe works well with other electric pressure cookers. Brands like Ninja Foodi or Cosori can also make this soup. Just ensure to set the same cooking times and use the high-pressure setting. The results should be similar, giving you a delicious bowl of soup. Absolutely! Homemade broth adds rich flavor and depth. It also allows you to control the ingredients. If you have time, simmer chicken bones with veggies for hours. This can enhance the overall taste of your soup and make it even more special. This chicken noodle soup recipe is easy and flexible. You have learned about the key ingredients and the step-by-step process. By sautéing aromatic veggies and cooking chicken with flavorful broth, you create a tasty meal. Remember to customize it with different proteins or noodles. Store leftovers correctly for later enjoyment. Lastly, feel free to explore variations and options that fit your needs. This soup is sure to bring comfort and satisfaction to any table. Cooking should be fun, so enjoy every bite!

Why I Love This Recipe

  1. Comforting Flavors: This soup combines hearty chicken, fresh vegetables, and aromatic herbs to create a warm and soothing dish perfect for any day.
  2. Quick and Easy: With the Instant Pot, you can have a delicious homemade soup ready in just 45 minutes, making it ideal for busy weeknights.
  3. Customizable: This recipe allows you to swap in your favorite vegetables or greens, making it versatile and adaptable to your taste.
  4. Healthy and Nourishing: Packed with protein, vitamins, and minerals, this chicken noodle soup is not only comforting but also a nutritious choice for the whole family.

Ingredients

Key Ingredients for Instant Pot Chicken Noodle Soup

Chicken and Broth Ingredients

– 1 pound boneless, skinless chicken breasts

– 6 cups low-sodium chicken broth

Chicken is the star of this soup. It gives rich flavor and protein. I recommend using boneless and skinless breasts for easy cooking. The low-sodium broth helps control salt levels in the soup.

Vegetables and Seasoning Overview

– 1 tablespoon olive oil

– 1 medium onion, chopped

– 2 carrots, sliced

– 2 celery stalks, sliced

– 3 cloves garlic, minced

– 1 teaspoon dried thyme

– 1 teaspoon dried oregano

– 1 bay leaf

– Salt and pepper to taste

The vegetables add great taste and texture. Onion, carrots, and celery create a solid base. Garlic adds a nice kick. Thyme and oregano bring herbal notes. A bay leaf adds depth, while salt and pepper adjust the flavor.

Optional Garnishes

– 2 cups fresh spinach (or kale)

– Chopped fresh parsley for garnish

Spinach or kale adds color and nutrients. Fresh parsley makes a lovely garnish. It adds freshness and a pop of green to your bowl. Enjoy your soup with some crusty bread on the side for a complete meal.

Step-by-Step Instructions

Sautéing the Aromatics

Start by prepping your vegetables. Chop one medium onion, slice two carrots, and two celery stalks. These will build your soup’s base.

For sautéing, set your Instant Pot to the sauté mode. Add one tablespoon of olive oil. Once hot, toss in the chopped onion, sliced carrots, and celery. Stir them for about five minutes until they soften. Next, add three cloves of minced garlic and cook for one more minute. This step adds deep flavor to your soup.

Proper cooking time is key. If you rush, the flavors won’t blend well. You want them to shine in the soup.

Cooking the Chicken

Now it’s time to add the chicken. Place one pound of boneless, skinless chicken breasts into the pot. Pour in six cups of low-sodium chicken broth. This creates a rich, tasty base.

For seasoning, add one teaspoon of dried thyme, one teaspoon of dried oregano, and one bay leaf. Don’t forget to sprinkle salt and pepper! Stir everything together to combine the flavors.

Pressure Cooking Process

Next, secure the lid on your Instant Pot. Make sure the valve is set to sealing. Cook on high pressure for ten minutes.

After cooking, let the pot release naturally for ten minutes. Then, use a quick release for any remaining pressure. This method keeps the chicken juicy and tender.

Shredding the Chicken

Carefully open the lid and take out the chicken breasts. Use two forks to shred the chicken. It should fall apart easily.

Once shredded, return the chicken to the pot. This adds protein and flavor back into your soup.

Adding Noodles and Greens

Now, stir in eight ounces of egg noodles. Cook on sauté mode for about five to seven minutes until they are tender.

In the last minute, add two cups of fresh spinach or kale. Stir until the greens wilt. This adds color and nutrients to your soup.

Final Seasoning Tips

Taste your soup and adjust the salt and pepper as needed. This final step is crucial for a perfect flavor.

Remember to remove the bay leaf before serving. It adds flavor but is not meant to be eaten. Enjoy your soup hot, garnished with fresh parsley!

Tips & Tricks

Best Practices for Instant Pot Cooking

To make your Instant Pot Chicken Noodle Soup shine, avoid common mistakes. First, don’t skip the sauté step. Sautéing the veggies adds great flavor. Next, make sure to use enough liquid. The Instant Pot needs it to build pressure. Too little liquid can lead to a burn notice.

Choosing the right broth enhances flavor. Use low-sodium chicken broth to control salt. You can also try vegetable broth for a lighter taste. Adding a splash of lemon juice boosts freshness. This small change makes a big difference.

Customization Ideas

Personalizing this soup is easy. Add your favorite veggies, like peas or corn. You can swap egg noodles for whole wheat or gluten-free options. For a heartier dish, throw in some cooked rice. If you need a low-carb version, use zucchini noodles instead.

For dietary restrictions, consider these swaps. Vegans can replace chicken with tofu. Use vegetable broth and skip the eggs. If you’re gluten-free, choose gluten-free noodles. These changes keep your soup tasty and safe for everyone.

Serving Suggestions

Pair your chicken noodle soup with crusty bread. A warm baguette or garlic bread works well. You can also serve it with a fresh salad. A simple green salad brightens up the meal.

For presentation, serve soup in deep bowls. Garnish with chopped parsley for color. A squeeze of lemon adds a lovely touch. This makes your dish look and taste great. Enjoy your meal!

Pro Tips

  1. Use Homemade Broth: If you have homemade chicken broth, use it for a richer flavor.
  2. Vegetable Variations: Feel free to add other vegetables like peas or corn for added nutrition and color.
  3. Storing Leftovers: Store any leftover soup in an airtight container in the fridge for up to 3 days.
  4. Freezing Tips: If freezing, consider leaving the noodles out and adding them when reheating to prevent them from becoming mushy.

Variations

Alternative Proteins

You can switch up the chicken parts. Chicken thighs add more flavor and moisture. They stay juicy and tender. Breasts are leaner but can dry out if cooked too long.

For a vegetarian twist, try tofu or beans. Tofu absorbs flavors well and adds protein. Use firm tofu and cube it. Beans, like chickpeas or black beans, also work great. They add protein and texture to your soup.

Different Noodle Options

Noodles can change your soup’s vibe. For gluten-free options, use rice noodles or gluten-free pasta. These choices cook quickly and fit well in the soup.

You can also try other pasta shapes. Rotini or shells can add fun and variety. Their shapes catch more broth and flavors, making each bite special.

Flavor Enhancements

Boost the taste with herbs and spices. Fresh herbs, like thyme or parsley, can add brightness. Try adding a bay leaf for a deeper flavor.

You can also sneak in more veggies. Adding peas, corn, or bell peppers can create a colorful mix. They bring extra nutrients and a pop of flavor to the soup.

Storage Info

How to Store Leftovers

– Best Practices for Refrigeration: Let the soup cool to room temp. Pour it into airtight containers. Store in the fridge for up to three days.

– Freezing Tips for Soup: For longer storage, freeze the soup. Use freezer-safe containers. Leave space at the top to allow for expansion. It lasts up to three months in the freezer.

Reheating Instructions

– Techniques for Maintaining Flavor and Texture: When reheating, add a splash of broth or water. This helps keep the soup from becoming too thick.

– Recommended Cooking Methods: Reheat on the stove over low heat. Stir often until warmed through. You can also use the microwave. Heat in short bursts, stirring in between.

Shelf Life Information

– Understanding Expiration for Ingredients: Cooked chicken lasts three to four days in the fridge. Broth can last up to a week when opened.

– Signs of Spoilage: Look for off smells or changes in color. If it has a strange texture, it is best to toss it out.

FAQs

Can I make Instant Pot Chicken Noodle Soup without chicken?

Yes, you can! For a vegetarian or vegan version, use mushrooms or tofu instead of chicken. Add extra veggies like zucchini or bell peppers for more flavor. Use vegetable broth instead of chicken broth to keep it plant-based. You can still enjoy the warmth and comfort of soup without meat.

How do I adjust the cooking time for frozen chicken?

If using frozen chicken, increase the cooking time to 15 minutes. The Instant Pot will take longer to come to pressure, but this time ensures the chicken cooks safely. Use a meat thermometer to check if the chicken reaches 165°F inside after cooking. This way, you ensure a tender and juicy chicken.

What can I use if I don’t have egg noodles?

If you lack egg noodles, consider using other types of pasta. You can use whole wheat pasta, rotini, or even gluten-free options. Just adjust the cooking time as needed. Cook the pasta until tender, and then stir it into the soup for a hearty meal.

Is this recipe suitable for a pressure cooker other than Instant Pot?

Yes, this recipe works well with other electric pressure cookers. Brands like Ninja Foodi or Cosori can also make this soup. Just ensure to set the same cooking times and use the high-pressure setting. The results should be similar, giving you a delicious bowl of soup.

Can I use homemade broth instead of store-bought?

Absolutely! Homemade broth adds rich flavor and depth. It also allows you to control the ingredients. If you have time, simmer chicken bones with veggies for hours. This can enhance the overall taste of your soup and make it even more special.

This chicken noodle soup recipe is easy and flexible. You have learned about the key ingredients and the step-by-step process. By sautéing aromatic veggies and cooking chicken with flavorful broth, you create a tasty meal. Remember to customize it with different proteins or noodles. Store leftovers correctly for later enjoyment. Lastly, feel free to explore variations and options that fit your needs. This soup is sure to bring comfort and satisfaction to any table. Cooking should be fun, so enjoy every bit

Chicken and Broth Ingredients - 1 pound boneless, skinless chicken breasts - 6 cups low-sodium chicken broth Chicken is the star of this soup. It gives rich flavor and protein. I recommend using boneless and skinless breasts for easy cooking. The low-sodium broth helps control salt levels in the soup. Vegetables and Seasoning Overview - 1 tablespoon olive oil - 1 medium onion, chopped - 2 carrots, sliced - 2 celery stalks, sliced - 3 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon dried oregano - 1 bay leaf - Salt and pepper to taste The vegetables add great taste and texture. Onion, carrots, and celery create a solid base. Garlic adds a nice kick. Thyme and oregano bring herbal notes. A bay leaf adds depth, while salt and pepper adjust the flavor. Optional Garnishes - 2 cups fresh spinach (or kale) - Chopped fresh parsley for garnish Spinach or kale adds color and nutrients. Fresh parsley makes a lovely garnish. It adds freshness and a pop of green to your bowl. Enjoy your soup with some crusty bread on the side for a complete meal. {{ingredient_image_1}} Start by prepping your vegetables. Chop one medium onion, slice two carrots, and two celery stalks. These will build your soup's base. For sautéing, set your Instant Pot to the sauté mode. Add one tablespoon of olive oil. Once hot, toss in the chopped onion, sliced carrots, and celery. Stir them for about five minutes until they soften. Next, add three cloves of minced garlic and cook for one more minute. This step adds deep flavor to your soup. Proper cooking time is key. If you rush, the flavors won’t blend well. You want them to shine in the soup. Now it's time to add the chicken. Place one pound of boneless, skinless chicken breasts into the pot. Pour in six cups of low-sodium chicken broth. This creates a rich, tasty base. For seasoning, add one teaspoon of dried thyme, one teaspoon of dried oregano, and one bay leaf. Don’t forget to sprinkle salt and pepper! Stir everything together to combine the flavors. Next, secure the lid on your Instant Pot. Make sure the valve is set to sealing. Cook on high pressure for ten minutes. After cooking, let the pot release naturally for ten minutes. Then, use a quick release for any remaining pressure. This method keeps the chicken juicy and tender. Carefully open the lid and take out the chicken breasts. Use two forks to shred the chicken. It should fall apart easily. Once shredded, return the chicken to the pot. This adds protein and flavor back into your soup. Now, stir in eight ounces of egg noodles. Cook on sauté mode for about five to seven minutes until they are tender. In the last minute, add two cups of fresh spinach or kale. Stir until the greens wilt. This adds color and nutrients to your soup. Taste your soup and adjust the salt and pepper as needed. This final step is crucial for a perfect flavor. Remember to remove the bay leaf before serving. It adds flavor but is not meant to be eaten. Enjoy your soup hot, garnished with fresh parsley! To make your Instant Pot Chicken Noodle Soup shine, avoid common mistakes. First, don’t skip the sauté step. Sautéing the veggies adds great flavor. Next, make sure to use enough liquid. The Instant Pot needs it to build pressure. Too little liquid can lead to a burn notice. Choosing the right broth enhances flavor. Use low-sodium chicken broth to control salt. You can also try vegetable broth for a lighter taste. Adding a splash of lemon juice boosts freshness. This small change makes a big difference. Personalizing this soup is easy. Add your favorite veggies, like peas or corn. You can swap egg noodles for whole wheat or gluten-free options. For a heartier dish, throw in some cooked rice. If you need a low-carb version, use zucchini noodles instead. For dietary restrictions, consider these swaps. Vegans can replace chicken with tofu. Use vegetable broth and skip the eggs. If you're gluten-free, choose gluten-free noodles. These changes keep your soup tasty and safe for everyone. Pair your chicken noodle soup with crusty bread. A warm baguette or garlic bread works well. You can also serve it with a fresh salad. A simple green salad brightens up the meal. For presentation, serve soup in deep bowls. Garnish with chopped parsley for color. A squeeze of lemon adds a lovely touch. This makes your dish look and taste great. Enjoy your meal! Pro Tips Use Homemade Broth: If you have homemade chicken broth, use it for a richer flavor. Vegetable Variations: Feel free to add other vegetables like peas or corn for added nutrition and color. Storing Leftovers: Store any leftover soup in an airtight container in the fridge for up to 3 days. Freezing Tips: If freezing, consider leaving the noodles out and adding them when reheating to prevent them from becoming mushy. {{image_2}} You can switch up the chicken parts. Chicken thighs add more flavor and moisture. They stay juicy and tender. Breasts are leaner but can dry out if cooked too long. For a vegetarian twist, try tofu or beans. Tofu absorbs flavors well and adds protein. Use firm tofu and cube it. Beans, like chickpeas or black beans, also work great. They add protein and texture to your soup. Noodles can change your soup's vibe. For gluten-free options, use rice noodles or gluten-free pasta. These choices cook quickly and fit well in the soup. You can also try other pasta shapes. Rotini or shells can add fun and variety. Their shapes catch more broth and flavors, making each bite special. Boost the taste with herbs and spices. Fresh herbs, like thyme or parsley, can add brightness. Try adding a bay leaf for a deeper flavor. You can also sneak in more veggies. Adding peas, corn, or bell peppers can create a colorful mix. They bring extra nutrients and a pop of flavor to the soup. - Best Practices for Refrigeration: Let the soup cool to room temp. Pour it into airtight containers. Store in the fridge for up to three days. - Freezing Tips for Soup: For longer storage, freeze the soup. Use freezer-safe containers. Leave space at the top to allow for expansion. It lasts up to three months in the freezer. - Techniques for Maintaining Flavor and Texture: When reheating, add a splash of broth or water. This helps keep the soup from becoming too thick. - Recommended Cooking Methods: Reheat on the stove over low heat. Stir often until warmed through. You can also use the microwave. Heat in short bursts, stirring in between. - Understanding Expiration for Ingredients: Cooked chicken lasts three to four days in the fridge. Broth can last up to a week when opened. - Signs of Spoilage: Look for off smells or changes in color. If it has a strange texture, it is best to toss it out. Yes, you can! For a vegetarian or vegan version, use mushrooms or tofu instead of chicken. Add extra veggies like zucchini or bell peppers for more flavor. Use vegetable broth instead of chicken broth to keep it plant-based. You can still enjoy the warmth and comfort of soup without meat. If using frozen chicken, increase the cooking time to 15 minutes. The Instant Pot will take longer to come to pressure, but this time ensures the chicken cooks safely. Use a meat thermometer to check if the chicken reaches 165°F inside after cooking. This way, you ensure a tender and juicy chicken. If you lack egg noodles, consider using other types of pasta. You can use whole wheat pasta, rotini, or even gluten-free options. Just adjust the cooking time as needed. Cook the pasta until tender, and then stir it into the soup for a hearty meal. Yes, this recipe works well with other electric pressure cookers. Brands like Ninja Foodi or Cosori can also make this soup. Just ensure to set the same cooking times and use the high-pressure setting. The results should be similar, giving you a delicious bowl of soup. Absolutely! Homemade broth adds rich flavor and depth. It also allows you to control the ingredients. If you have time, simmer chicken bones with veggies for hours. This can enhance the overall taste of your soup and make it even more special. This chicken noodle soup recipe is easy and flexible. You have learned about the key ingredients and the step-by-step process. By sautéing aromatic veggies and cooking chicken with flavorful broth, you create a tasty meal. Remember to customize it with different proteins or noodles. Store leftovers correctly for later enjoyment. Lastly, feel free to explore variations and options that fit your needs. This soup is sure to bring comfort and satisfaction to any table. Cooking should be fun, so enjoy every bite!

Cozy Instant Pot Chicken Noodle Soup

A comforting and hearty chicken noodle soup made easily in the Instant Pot.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 6
Calories 250 kcal

Ingredients
  

  • 1 pound boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 medium carrots, sliced
  • 2 stalks celery, sliced
  • 3 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 leaf bay leaf
  • to taste salt and pepper
  • 8 ounces egg noodles
  • 2 cups fresh spinach (or kale)
  • for garnish chopped fresh parsley

Instructions
 

  • Set your Instant Pot to the sauté mode. Once hot, add olive oil, then sauté the onions, carrots, and celery for about 5 minutes until they soften. Add minced garlic and cook for another minute, until fragrant.
  • Place the chicken breasts into the pot, followed by the chicken broth, dried thyme, oregano, bay leaf, and a generous pinch of salt and pepper. Stir to combine.
  • Close the lid of the Instant Pot, ensuring the valve is set to sealing. Cook on high pressure for 10 minutes. Once the time is up, allow for a natural release for 10 minutes, then quick release any remaining pressure.
  • Open the lid and carefully remove the chicken breasts. Shred them with two forks and return the shredded chicken to the pot.
  • Stir in the egg noodles and cook on sauté mode for about 5-7 minutes, until they are tender. In the last minute of cooking, add fresh spinach (or kale) and stir until wilted.
  • Taste the soup and adjust salt and pepper if necessary. Discard the bay leaf before serving.

Notes

Serve in deep bowls garnished with chopped fresh parsley and a little squeeze of lemon juice for a fresh finish. Enjoy with crusty bread on the side!
Keyword chicken, Instant Pot, noodles, soup

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