Ingredients
- 2 pounds chicken breast
- 8 cups low sodium chicken broth
- 1 large onion, diced
- 1 cup carrots, sliced or chopped
- 1 cup chopped celery
- 2 cloves garlic, minced
- 1 bay leaf
- ½ cup fresh parsley, chopped
- 1 tablespoon salted butter
- 2 tablespoons chicken bouillon powder
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 6 ounces egg noodles (about 2 cups)
Instructions
- Place chicken breast, broth, onion, carrots, celery, garlic, bay leaf, parsley, butter, bouillon, thyme, salt, and pepper into the Instant Pot. Stir to combine.
- Set the Instant Pot to pressure cook on high for 12 minutes (increase time by 15 minutes if using frozen chicken).
- Once done, release pressure using quick or natural release. Carefully remove the lid.
- Remove the chicken to a plate and add the egg noodles to the soup. Set Instant Pot to sauté and cook noodles for 5–7 minutes until tender.
- While noodles cook, shred or dice the chicken. Return it to the pot and stir well.
- Remove the bay leaf and serve the soup hot.
Notes
- Use frozen chicken by increasing pressure cook time by 15 minutes.
- Substitute chicken thighs for a richer flavor.
- Add spinach or kale at the end for extra greens.
- Freeze without noodles to maintain the best texture.
- Add lemon juice before serving for a bright finish.
- Prep Time: 10 minutes
- Cook Time: 40 minutes (includes pressure build and release)
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 3g
- Sodium: 780mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 95mg
