Salt & Lavender · by Natasha★ 5.0 (6)
Instant Pot Chicken Noodle Soup
NUTRITION · PER SERVING60M COOK
CAL 21%·PRO 60%
CARBS 42G40% OF CAL
1G FIBER0G ADDED2G INTRINSIC39G OTHER2G TOTAL SUGAR
FAT 15G31% OF CAL
2G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
An easy, healthy chicken noodle soup made in an Instant Pot with chicken thighs, vegetables, and egg noodles. Comforting and ready in an hour, it feels like a warm hug in a bowl.
mainamericansoupchicken🥘 pressure cooker
View the full recipe on Salt & Lavender →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 medium onion (chopped)
- 2 medium carrots (peeled & sliced)
- 2 sticks celery (chopped)
- 2 cloves garlic (minced)
- 4 cups chicken broth
- 2 cups water
- 1.5 pounds chicken thighs (boneless/skinless)
- 1/2 teaspoon Italian seasoning
- 2 cups uncooked egg noodles
- Salt & pepper (to taste)
- Fresh parsley (chopped)
At a glance
PER SERVING · TIME 60M
CAL 21%·PRO 60%
CARBS 42G40% OF CAL
1G FIBER0G ADDED2G INTRINSIC39G OTHER2G TOTAL SUGAR
FAT 15G31% OF CAL
2G SAT12G 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
- 10m
- Cook
- 35m
- Sodium
- 851mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 445mg
- Calcium
- 55mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 851MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.