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Instant Pot Chicken Noodle Soup

by Rebecca March 1, 2022

Prep Time: 5 mins | Cook Time: 23 mins | Total Time: 28 mins | Yield: 8 people

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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

Instant Pot Chicken Noodle Soup

Rebecca Prep Time: 5 mins | Cook Time: 23 mins | Total Time: 28 mins | Yield: 8 people Remember it laterLike this recipe! Pin it to your favorite board NOW!Pin… General Recipes Instant Pot Chicken Noodle Soup European Print This
Serves: 8 Prep Time: 5 mins Cooking Time: 23 mins 23 mins
Nutrition facts: 346 calories 12 fat
Rating: 4.0/5
( 2 voted )

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!

Remember it later

Like this recipe! Pin it to your favorite board NOW!

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Rebecca

I started cooking as a child with my parents and grandparents. I love cooking for my family and like trying new recipes.

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