Chicken Noodle Soup
Classic, comforting, Chicken noodle soup is loaded with chicken pieces, veggies, some egg noodles, flavored with some herbs and spices. This homemade Chicken noodle soup is simple, inexpensive and is made from scratch in under 30 minutes!!
Ingredients
- 2 boneless, skinless, chicken breasts
- 2 cups egg noodles, uncooked
- 1 medium onion, chopped
- 3-4 cloves garlic, minced
- ¼ inch ginger, chopped
- 2 stalks celery, chopped
- 2 medium carrots, chopped
- 1 teaspoon dried thyme
- 2 dry bay leaf
- 8 cups low sodium chicken broth
- 1 tablespoon oil
- salt and black pepper to taste
Instructions
- Turn on the saute mode (high), when it displays “HOT”, add oil.
- Add onion, garlic, ginger,carrots, celery, thyme and bay leaf. Saute for 2-3 minutes.
- Add chicken broth, deglaze the bottom of the pot. Mix well.
- Add chicken breasts. Close the Instant Pot lid, pressure value on sealing.
- Turn the Manual / Pressure Cook (high) for 15 minutes. Note: Depending upon the size of the chicken breast – small to large, adjust the cooking time from 10 – 15 minutes. For small size, cook for 10 minutes, for large, thick size, cook for 15 minutes.
- After the Instant Pot beeps, let the pressure release naturally, around 10 minutes.
- Open the Instant Pot, remove the chicken and using a fork shred the chicken.
- Turn ON saute mode (high), add noodles, cook the noodles as per package instructions.
- Add the shredded chicken back to the pot. Adjust seasoning- salt and pepper as per taste. Add some parsley. Chicken Noodle Soup is ready to served. Enjoy!!
Notes
- Depending upon the size of the chicken breast - small to large, adjust the cooking time from 10 - 15 mins. For small size, cook for 10 mins, for large, thick size, cook for 15 mins. Chicken thighs may also be used. Adjust the cooking time accordingly.
- Frozen chicken may also be used. Adjust the cooking time accordingly.
- Adjust the consistency of the soup by adding more broth.
- For stove top version: Follow the same recipe as discussed earlier. Bring the mixture to a boil, reduce the heat to medium, cover and simmer until chicken is cooked. Remove the chicken from the soup, shred it and put it back to the soup. Rest of the recipe is same as Instant Pot.
- HOW TO MAKE CHICKEN NOODLE SOUP GLUTEN FREE - please refer to post discussed earlier.
Nutrition
Nutrition Facts
Chicken Noodle Soup
Amount per Serving
Calories
275
% Daily Value*
Fat
9
g
14
%
Saturated Fat
2
g
13
%
Trans Fat
0.04
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
4
g
Cholesterol
52
mg
17
%
Sodium
250
mg
11
%
Potassium
864
mg
25
%
Carbohydrates
26
g
9
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
25
g
50
%
Vitamin A
5224
IU
104
%
Vitamin C
6
mg
7
%
Calcium
62
mg
6
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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KEYWORD
chicken noodle soup