Instant Pot Chicken Noodle Soup

 

As you all know I love soup. I have yet to meet a soup I do not like.  This Instant Pot or pressure cooker chicken noodle soup is a favorite in our house.  It’s simple, easy to throw together, and so comforting on a chilly day. Whether someone is coming down with a cold or we just need a quick lunch, this chicken noodle soup never disappoints. It is also super easy to make in the slow cooker. We use gluten free noodles, but regular noodles work as well.  Gluten free noodles need to be cooked separately, otherwise in my experience they turn to mush.

Ingredients:


2 bone in, skin on chicken breasts

2 tsp salt, 1 tsp pepper

1 onion, peeled, and halved

3 celery stalks, chopped

5 carrots, diced

2 tbs fresh parsley, chopped (1 tbs. reserved for the end)

2 bay leaves

48 oz (6 cups) chicken broth

8 oz. gluten free noodles, cooked

Instructions:

Place raw chicken breasts in your instant pot.

Salt and pepper chicken.

Add onion, celery, carrots, 1 tbs parsley, and bay leaves to insert of Instant Pot.

Add 2 cups (16 oz of chicken broth).

Place on manual high pressure for 20 minutes. Do a quick release.

Take chicken breasts out, remove skin and bone, and shred to chunks.

Take out onion and any fat in the broth.

Add shredded chicken, and remaining chicken broth.

Set your pot on manual high pressure, cover and cook for an additional 5 minutes, and again do another quick release.

Add cooked pasta, and remaining 1 tbs of parsley. 

Stir well and serve.

*** If you are using the slow cooker, salt and pepper the raw chicken breasts in you slow cooker insert. 

Add the onion, celery, carrots, 1 tbs parsley, and bay leaves to insert. Add all the chicken broth and cook on high for 4-5 hours or on low for 8-10 hours.  Take chicken breasts out, remove skin and bone, and shred to chunks. Take out onion, and any fat from the broth.  Add shredded chicken, cooked noodles, and remaining 1 tbs of parsley.  Stir well and serve.***

Serve and enjoy!

 

Instant Pot Easy Chicken Noodle Soup

Ingredients:

2 bone in, skin on chicken breasts

1 tsp salt, 1tsp pepper

1 onion, peeled, and halved

3 celery stalk, chopped

5 carrots, diced

2 tbs fresh parsley, chopped (1 tbs. reserved for garnish.)

2 bay leaves

48 oz (6 cups) chicken broth

8 oz. gluten free noodles 

 

Directions:

Place raw chicken breasts in your instant pot.

Salt and pepper chicken.

Add onion, celery, carrots, 1 tbs parsley, and bay leaves to insert.

Add 2 cups (16 oz of chicken broth).

Place on manual high pressure for 20 minutes. Do a quick release.

 

Take chicken breasts out, remove skin and bone, and shred to chunks.

Take out onion and any fat in the broth.

Add shredded chicken, and remaining chicken broth.

Set your pot on manual high pressure, cover and cook for an additional 5 minutes, and again do another quick release.

Add cooked pasta, and remaining 1 tbs of parsley. 

Stir well and serve.

*** If you are using the slow cooker, salt and pepper the raw chicken breasts and add them to your slow cooker insert.  Add the onion, celery, carrots, 1 tbs parsley, and bay leaves to insert. Add all the chicken broth and cook on high for 4-5 hours or on low for 8-10 hours.  Take chicken breasts out, remove skin and bone, and shred to chunks. Take out onion, and any fat from the broth.  Add shredded chicken, cooked noodles, and remaining 1 tbs of parsley.  Stir well and serve.***

 

All images and text ©

Leave a Reply

Your email address will not be published. Required fields are marked *