Kristine's Kitchen · by Kristine Rosenblatt★ 5.0 (61)
Instant Pot Chicken Noodle Soup
NUTRITION · PER SERVING55M COOK
CAL 13%·PRO 52%
CARBS 26G41% OF CAL
2G FIBER3G SUGAR21G OTHER
FAT 5G18% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A comforting chicken noodle soup made easy in the Instant Pot with herbs and vegetables. Perfect for cold winter days served with bread or crackers.
mainamericansoupchicken🥘 pressure cookerdairy free
View the full recipe on Kristine's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon olive oil
- 1 medium yellow onion (chopped)
- 4 medium carrots (peeled and cut into 1/4-inch pieces)
- 4 ribs celery (chopped)
- 3 cloves garlic (minced)
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 bay leaf
- ¾ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- 8 cups low sodium chicken broth (can use 4 cups broth and 4 cups water, if desired)
- 1 pound boneless, skinless chicken breasts
- 6 ounces egg noodles
- chopped fresh parsley (optional, for serving)
At a glance
PER SERVING · TIME 55M
CAL 13%·PRO 52%
CARBS 26G41% OF CAL
2G FIBER3G SUGAR21G OTHER
FAT 5G18% OF CAL
1G 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
- 20m
- Cook
- 15m
- Sodium
- 1123mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 736mg
- Calcium
- 66mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1123MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.