Add to Recipe Box
Go to Collections
Instant Pot Chicken Noodle Soup
When you want chicken noodle soup fast, your Instant Pot will come to the rescue and not heat the kitchen.
Servings: 4 -6
- 2 lbs chicken necks backs or bone-in chicken parts
- 6 cups water
- Handful of celery leaves
- 1 small onion cut in chunks
- 2-3 sprigs fresh dill or 1/2 tsp dried -OR- 1/2 tsp dill seed
- 1 tbsp low-sodium concentrated chicken stock like Better Than Bouillon
- 1/2 cup sliced celery
- 1/2 cup sliced carrots
- 1 cup wide egg noodles uncooked
Place chicken in instant pot. Using manual setting, cook for 90 minutes. Let pressure drop naturally.
When pressure has dropped, strain soup through a fine-mesh strainer or through cheesecloth. After the stock has cooled down, at this point it may be put in containers to freeze for future use. You may skim fat at this point, but I prefer to chill it until the fat congeals as it’s easier to remove.
Add strained stock back to instant pot and set on Saute, low. Place the celery, carrots and uncooked noodles to the stock.
Cover and simmer for 15-20 minutes, or until noodles are cooked and carrots are tender.
Serving: 1serving | Calories: 340kcal | Carbohydrates: 11g | Protein: 39g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 269mg | Sodium: 572mg | Potassium: 449mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2866IU | Vitamin C: 4mg | Calcium: 85mg | Iron: 3mg