Instant Pot Chicken Noodle Soup Recipe With Whole Chicken
Description
This Instant Pot Chicken Noodle Soup recipe is a hearty, comforting soup that is perfect for cold winter days. This recipe uses whole chicken, carrots, celery, onions, garlic, and a mix of herbs to create a flavorful broth. The noodles add a nice texture to the soup and make it a complete meal. This soup is easy to make and can be on the table in less than an hour.
Prep Time
Prep time for this recipe is about 10 minutes. You will need to chop the carrots, celery, and onions, and mince the garlic. You may also need to season and prepare the chicken, depending on the ingredients you choose to use.
Cook Time
Cook time for this recipe is about 40 minutes. You will need to cook the chicken for about 20 minutes in the Instant Pot, and then the soup itself will need to cook for an additional 20 minutes.
Ingredients
- 1 whole chicken (3-4 lbs)
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 2 teaspoons fresh thyme leaves
- 2 bay leaves
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 2 quarts chicken broth, low-sodium
- 1 cup egg noodles, uncooked
- Optional: 1/4 cup fresh parsley, chopped, for garnish
Instructions
1. Place the whole chicken in the Instant Pot and season with sea salt, ground black pepper, and paprika.
2. Add the chopped onion, carrots, celery, garlic, fresh parsley, thyme, bay leaves, and chicken broth.
3. Secure the lid and set the pressure valve to sealing.
4. Cook on high pressure for 20 minutes.
5. When the cooking time is done, use the quick release method to release the pressure.
6. Carefully remove the chicken from the Instant Pot and set aside.
7. Add the egg noodles to the Instant Pot and stir to combine.
8. Secure the lid and set the pressure valve to sealing.
9. Cook on high pressure for 5 minutes.
10. When the cooking time is done, use the quick release method to release the pressure.
11. Carefully remove the lid and stir the soup.
12. Shred the chicken and add it back to the soup.
13. Taste and adjust seasoning, if needed.
14. Serve warm, with a sprinkle of fresh parsley, if desired.
Equipment
- Instant Pot
- Knife
- Cutting board
- Measuring cups and spoons
- Ladle
Notes
This soup can be made with any type of chicken, including bone-in, skin-on chicken breasts, thighs, or legs. You can also use chicken breasts or thighs that have been cooked in advance, such as leftovers from a roast chicken.
You can use any type of noodle in this soup, such as egg noodles, fettuccine, or even broken up spaghetti. Just make sure to adjust the cooking time accordingly.
Nutrition: Per Serving
Calories: 445 kcal, Carbohydrates: 33 g, Protein: 36 g, Fat: 16 g, Cholesterol: 136 mg, Sodium: 880 mg, Potassium: 672 mg, Fiber: 3 g, Sugar: 5 g, Vitamin A: 3090 IU, Vitamin C: 15.2 mg, Calcium: 95 mg, Iron: 2.7 mg.
Recipe Tips
This soup can be made ahead of time and reheated when ready to serve. To store, let the soup cool completely and then transfer it to an airtight container. Refrigerate for up to 5 days, or freeze for up to 3 months.
For a creamier soup, you can add 1/2 cup of heavy cream or milk just before serving.
If you want to make this soup vegetarian, you can omit the chicken and substitute vegetable broth for the chicken broth. You can also add extra vegetables, such as mushrooms, bell peppers, or zucchini.
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