Jo Cooks · by Joanna Cismaru★ 4.6 (3209)
Instant Pot Chicken Noodle Soup
NUTRITION · PER SERVING30M COOK
CAL 13%·PRO 56%
CARBS 17G26% OF CAL
1G FIBER2G SUGAR14G OTHER
FAT 9G31% OF CAL
5G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty soup made in the Instant Pot with tender chicken, egg noodles, vegetables, and herb-infused broth. Quick, comforting, and warming on chilly days.
mainamericansoupchicken🥘 pressure cooker
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Nutrition & ingredients
Ingredients
serves 8- 2 tablespoons butter (unsalted)
- 1 large onion (chopped)
- 2 medium carrots (chopped)
- 2 stalks celery (chopped)
- 1 teaspoon salt (or to taste)
- 1 teaspoon pepper (or to taste)
- 1 teaspoon thyme (dry, 1 tbsp if using fresh)
- 1 tablespoon parsley (fresh, chopped)
- 1 tablespoon oregano (fresh, chopped, 1 tsp if using dry)
- 1 chicken bouillon (cube or powder)
- 4 cups chicken broth (or vegetable broth, no sodium added)
- 2 pounds chicken (with skin and bones, use at least 1 chicken breast)
- 4 cups water
- 5 ounce egg noodles (uncooked, (about 2 cups))
At a glance
PER SERVING · TIME 30M
CAL 13%·PRO 56%
CARBS 17G26% OF CAL
1G FIBER2G SUGAR14G OTHER
FAT 9G31% OF CAL
5G SAT4G 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
- 5m
- Cook
- 25m
- Sodium
- 948mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 513mg
- Calcium
- 43mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 948MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.