Instant Pot Chicken Noodle Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple chicken noodle soup made quickly in an Instant Pot with savory herbs, vegetables, and egg noodles. This comforting, straightforward soup is ready in under an hour and perfect for a weeknight meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons salted butter
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced onion
- 6 cups chicken broth
- 2 cups cooked, shredded chicken
- 2 cups broad egg noodles
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- Salt and pepper (to taste)
At a glance
PER SERVING · TIME 33M
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
- 8m
- Sodium
- 1152mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 308mg
- Calcium
- 50mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1152MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.