Well Plated · by Erin Clarke★ 4.9 (48)
Instant Pot Chicken Noodle Soup
NUTRITION · PER SERVING50M COOK
CAL 21%·PRO 93%
CARBS 23G23% OF CAL
5G FIBER13G OTHER6G TOTAL SUGAR
FAT 14G31% OF CAL
7G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
This classic chicken noodle soup is made quick in the Instant Pot with tender chicken, chewy noodles, and a flavorful broth aromatic with herbs. Comfort in a bowl.
mainamericansoupchicken🥘 pressure cooker
View the full recipe on Well Plated →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 1/2 pounds bone-in, skin-on chicken breasts (or thighs, or a mix)
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1 medium onion (chopped)
- 1 pound carrots (peeled and cut into 1/4-inch-thick diagonal slices)
- 3 medium stalks celery (cut into 1/2-inch-thick slices)
- 1 1/4 teaspoons kosher salt (plus additional to taste)
- 1/2 teaspoon ground black pepper (or to taste)
- 1 teaspoon dried oregano
- 4 sprigs fresh thyme
- 1 bay leaf
- 4 cups low-sodium chicken broth
- 3 cups water (plus additional as needed)
- 2 1/2 cups uncooked whole wheat egg noodles (about 3 3/4 ounces)
- Chopped fresh parsley
At a glance
PER SERVING · TIME 50M
CAL 21%·PRO 93%
CARBS 23G23% OF CAL
5G FIBER13G OTHER6G TOTAL SUGAR
FAT 14G31% OF CAL
7G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 910mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1175mg
- Calcium
- 83mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 910MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.