Fit Foodie Finds · by Lee Funke★ 4.8 (5)
Instant Pot Chicken Noodle Soup
NUTRITION · PER SERVING40M COOK
CAL 15%·PRO 63%
CARBS 26G34% OF CAL
3G FIBER16G OTHER7G TOTAL SUGAR
FAT 8G25% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Bright and delicious chicken noodle soup made in an Instant Pot with plenty of vegetables and flavorful broth. Ready in under an hour.
mainamericansoupchicken🥘 pressure cookerdairy free
View the full recipe on Fit Foodie Finds →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons olive oil
- 1 small yellow onion (finely diced)
- 4 cloves garlic (smashed and minced)
- 6 medium carrots (peeled and chopped into half moons (1.5 cups))
- 4 large celery stalks (diced (1 cup))
- 8 cups chicken broth (separated)
- 2 teaspoons Italian seasoning
- 1 teaspoon dried minced garlic
- 1/4 - 1/2 teaspoon red pepper flakes (or more, to taste)
- 1 teaspoon onion powder
- 1 tablespoon Franks hot sauce (or white vinegar*)
- 3/4 teaspoons salt (separated (or more, to taste))
- 2 tablespoons fresh thyme (minced)
- 1.5 lbs. boneless (skinless chicken breast)
- 3 cups egg noodles*
- 1.5 tablespoons fresh lemon juice
At a glance
PER SERVING · TIME 40M
CAL 15%·PRO 63%
CARBS 26G34% OF CAL
3G FIBER16G OTHER7G TOTAL SUGAR
FAT 8G25% OF CAL
1G 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
- 20m
- Cook
- 20m
- Sodium
- 1692mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 801mg
- Calcium
- 64mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1692MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.