Instant Pot Chicken Noodle Soup
Comfort yourself with a warm bowl of Instant Pot Chicken Noodle Soup! Tender chicken, savory broth, and perfectly cooked noodles come together in this classic soup.
Ingredients
- 3 Chicken Leg Quarters
- 5 cups Water
- 1 tablespoon Minced Garlic
- 1 teaspoon Dried Thyme
- ½ teaspoon Salt
- ½ teaspoon Pepper
- 1 teaspoon Liquid Smoke
- ½ Onion diced
- 2-3 Carrots peeled and sliced
- 2 cups Egg Noodles
Instructions
- Add water, chicken, spices, and liquid smoke to the instant pot. Seal the lid and pressure valve. Cook on high for 15 minutes.
- Quick release pressure when done.
- Remove and shred chicken. Set the cooked chicken aside.
- Dice the onions to the desired size, and peel and slice the carrots.
- Add egg noodles, meat, and vegetables back to the instant pot. Seal the lid and pressure valve. Let the noodles cook on high for 2 minutes. Let pressure release naturally before opening.
- Serve and enjoy with your favorite crackers.
Notes
To make the chicken noodle soup healthier, you can use whole wheat egg noodles.
I also like to add a bit of olive oil into the Instant Pot when I’m cooking the chicken.
You can also add a bay leaf into the Instant Pot along with the chicken to add flavor to the chicken stock.
Remember to remove the bay leaves from the pot after you’re done cooking time chicken.
Don’t forget to top the soup with a generous squeeze of lemon juice and some chopped fresh parsley or any other fresh herb of your choice.
Nutrition
Serving: 1gCalories: 225kcalCarbohydrates: 13gProtein: 14gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 82mgSodium: 114mgPotassium: 277mgFiber: 1gSugar: 2gVitamin A: 3469IUVitamin C: 3mgCalcium: 34mgIron: 1mg
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