This Chicken Noodle Soup is not only easy to make in your Instapot, but hearty, incredibly flavorful, and good for you too!
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Easy Instapot Chicken Noodle Soup
Chop up your onion, carrots, celery, and garlic.
Set your Instapot to saute; add butter. Once melted add vegetables and saute for 5 minutes.
Add seasonings to Instapot and stir. Add 8 cups of water and click cancel.
Put raw, whole chicken in basket and place basket in instapot. Close the lid, set to manual, close lid, and cook on high for 6 minutes per pound of chicken. So if you use a 4lb chicken, cook it for 24 minutes.
When the timer peeps use the quick release (described in your owners manual) and carefully unlock and remove the lid.
Remove the basket and set aside. Meanwhile push saute on your Instapot again and add in uncooked egg noodles. Set time for 6 minutes.
While your noodles are cooking, pull meat off the whole chicken and shred with a fork. Discard the bones. When the noodles are cooked, add back in the shredded chicken and stir. Turn off Instapot and serve soup with parsley as a garnish if you like.
This Chicken Noodle Soup is not only easy to make, but hearty, incredibly flavorful, and good for you too!
You'll never go back to store bought soup again!
instapot recipes, chicken noodle soup, recipes, soup recipes
soup
Yield: 6-8 servings
Easy Instapot Chicken Noodle Soup
prep time: 5 minscook time: 35 minstotal time: 40 mins
This Chicken Noodle Soup is not only easy to make in your Instapot, but hearty, incredibly flavorful, and good for you too!
ingredients:
2 tbsp butter unsalted
1 large onion chopped
2-3 medium carrots chopped
2-3 stalks celery chopped
3 cloves garlic, chopped
1 tsp salt or to taste
1 tsp pepper or to taste
1 tsp thyme dry
1 tsp parsley
1 tsp oregano
8 cups water
4 lb whole chicken
6 oz egg noodles uncooked
instructions:
In Instapot select saute; saute in the melted butter: onion, carrots, celery, and garlic 5 minutes. Add seasonings.
Add raw, whole chicken (in basket if you have one). Add 8 cups water. Close the lid and set the Instapot for 6 minutes per pound of chicken on manual.
Once it is done use the quick release and carefully unlock and remove the lid. Remove the basket with the entire chicken.
Set Instapot to saute and add 6 oz egg noodles to the pot and cook for another 6 minutes uncovered or until the noodles are cooked.
Meanwhile, shred the chicken and discard the bones. When the noodles are cooked, press cancel, return the chicken meat to the pot, and mix well. Serve while hot garnished with additional parsley if you like.
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