Prep Time: 5 mins | Cook Time: 23 mins | Total Time: 28 mins | Yield: 8 people
Make this delicious classic comfort food in less than thirty minutes and enjoy a flavour-packed soup that will keep warm inside and out. Growing up, my mom used to make this for us especially when we are feeling under the weather. It is a very simple chicken noodle soup that you can easily make using your Instant Pot. The ingredients to make this Instant Pot Chicken Noodle Soup are carefully selected for a healthier version. Enjoy a meal packed with nutrients with this easy and delicious soup!
Ingredients
2 lbs. boneless and skinless chicken breasts uncooked, cut into 2” pieces
1 tbsp olive oil
2 garlic cloves minced
1 onion small, diced
4 carrots sliced
1/2 tsp crushed red pepper flakes more or less to taste
1 tsp dried oregano
3 tsp dried thyme
6 c. chicken broth low-sodium
8 oz. whole-wheat spaghetti broken into 1 to 2” pieces
1 c. celery sliced
2 tsp lemon juice
1 tsp kosher salt
1/2 tsp black pepper
1/4 c. parsley fresh, chopped
How to make Instant Pot Chicken Noodle Soup
Step 1: After setting the Instant Pot to “Saute” mode, add the olive oil. Heat the olive oil, then add the celery, carrot, onion, and garlic. Cook for about 2 minutes before adding in the red pepper, thyme, oregano, salt, black pepper, and chicken. Continue to cook for an additional 2 to 3 minutes.
Step 2: To the pot, pour in the chicken broth and add the spaghetti pieces. Set the setting to “Manual” in high pressure. Then, close and seal the lid. Set to cook for 8 minutes, Allow the pot to sit for about 10 minutes when the time is up before releasing the pressure manually.
Step 3: Take the lid off and add the parsley and lemon juice. Stir well.
Step 4: Serve the chicken noodle soup immediately. Enjoy!
Nutrition Facts:
Serving: 1cup | Calories: 346kcal | Carbohydrates: 29g | Protein: 32g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 73mg | Sodium: 453mg | Fiber: 2g | Sugar: 2g | SmartPoints (Freestyle): 3
Ingredients
- 2 lbs. boneless and skinless chicken breasts uncooked, cut into 2” pieces
- 1 tbsp olive oil
- 2 garlic cloves minced
- 1 onion small, diced
- 4 carrots sliced
- 1/2 tsp crushed red pepper flakes more or less to taste
- 1 tsp dried oregano
- 3 tsp dried thyme
- 6 c. chicken broth low-sodium
- 8 oz. whole-wheat spaghetti broken into 1 to 2” pieces
- 1 c. celery sliced
- 2 tsp lemon juice
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 c. parsley fresh, chopped
Instructions
Step 1: After setting the Instant Pot to “Saute” mode, add the olive oil. Heat the olive oil, then add the celery, carrot, onion, and garlic. Cook for about 2 minutes before adding in the red pepper, thyme, oregano, salt, black pepper, and chicken. Continue to cook for an additional 2 to 3 minutes.
Step 2: To the pot, pour in the chicken broth and add the spaghetti pieces. Set the setting to “Manual” in high pressure. Then, close and seal the lid. Set to cook for 8 minutes, Allow the pot to sit for about 10 minutes when the time is up before releasing the pressure manually.
Step 3: Take the lid off and add the parsley and lemon juice. Stir well.
Step 4: Serve the chicken noodle soup immediately. Enjoy!
