Instant Pot Chicken Noodle Soup
Ingredients
-
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
-
4
large
celery stalks, diced
-
8
cups
chicken broth
-
2
teaspoons
Italian seasoning
-
1
teaspoon
dried minced garlic
-
¼ – ½
teaspoon
red pepper flakes
-
1
teaspoon
onion powder
-
1
tablespoon
Franks hot sauce or white vinegar
-
¾
teaspoon
salt
-
2
tablespoons
fresh thyme, minced
-
1.5
lbs.
boneless, skinless chicken breast
-
3
cups
egg noodles
-
1.5
tablespoons
fresh lemon juice
Instructions
- Sauté onion and salt in olive oil until translucent.
- Add garlic, carrots, celery, spices, hot sauce, and 4 cups of chicken broth; mix well.
- Submerge chicken in the broth and seal the Instant Pot.
- Cook on high pressure for 8 minutes, then quick-release the pressure.
- Remove chicken and add the remaining broth; bring to a boil.
- Shred the chicken and return it to the pot.
- Add egg noodles, cover, and let them cook in the hot broth for 4-6 minutes.
- Stir in lemon juice and serve.
Nutrition Facts (estimated)
Servings
6
Calories
282
Total fat
7g
Total carbohydrates
21g
Total protein
25g
Sodium
20mg
Cholesterol
20mg
You might also like