Instant Pot Chicken Noodle Soup
Ingredients
The soup base
-
1
tablespoon
olive oil
-
5
medium
carrots, peeled and cut into ¼-inch diagonal slices
-
3
stalks
celery, cut into ½-inch slices
-
2
cloves
garlic, minced
-
1
large
yellow onion, cut into a large dice
-
1
whole
chicken, about 3 lbs.
-
8
cups
water
-
1
tablespoon
salt, or more to taste
-
1
large pinch
ground black pepper
The noodles
-
3
cups
extra-wide egg noodles
Instructions
- Prepare the carrots, celery, garlic, and onion.
- Sauté the vegetables in olive oil until softened.
- Add the whole chicken and water, then pressure cook for 20 minutes.
- Release the pressure and remove the chicken to cool.
- Shred the chicken meat and discard the skin and bones.
- Bring the soup to a boil and add the egg noodles.
- Cook the noodles until al dente, about 4 to 5 minutes.
- Return the shredded chicken to the pot, stir, and adjust seasoning.
- Serve the soup immediately.
Nutrition Facts (estimated)
Servings
6
Calories
129
Total fat
3g
Total carbohydrates
21g
Total protein
3g
Sodium
1219mg
Cholesterol
15mg
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