Skinnytaste · by Gina Homolka★ 5.0 (42)
Instant Pot Chicken Noodle Soup
NUTRITION · PER SERVING50M COOK
CAL 13%·PRO 53%
CARBS 13G20% OF CAL
1G FIBER0G ADDED2G INTRINSIC9G OTHER2G TOTAL SUGAR
FAT 11G37% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick and comforting chicken noodle soup made in the Instant Pot with chicken breast, vegetables, and egg noodles in a light broth. Perfect for a cold day or when you're feeling under the weather.
mainamericansoupchickendairy free
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 boneless skinless chicken thighs (trimmed of all fat (about 1 pound total) or use 1 lb chicken breasts)
- 1/4 teaspoon kosher salt
- 1 teaspoon olive oil
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup peeled and sliced carrot
- 3 cloves garlic (minced)
- 4 cups low-sodium chicken broth
- 2 bay leaves
- black pepper (to taste)
- 1 cup egg noodles ((1 1/2 oz))
- parsley (optional for garnish)
At a glance
PER SERVING · TIME 50M
CAL 13%·PRO 53%
CARBS 13G20% OF CAL
1G FIBER0G ADDED2G INTRINSIC9G OTHER2G TOTAL SUGAR
FAT 11G37% OF CAL
2G SAT9G 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
- 35m
- Sodium
- 762mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 645mg
- Calcium
- 45mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 762MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.