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Instant Pot Chicken Noodle Soup

A hearty and delicious soup has never been easier than with this Instant Pot Chicken Noodle Soup!
Course Soup
Cuisine American
Keyword chicken noodle, chicken noodle soup, Instant Pot, Instant Pot soup
Prep Time 10 minutes
Cook Time 50 minutes
Natural Release Waiting Time (estimated) 20 minutes
Total Time 1 hour 20 minutes
Servings 5
Calories 97kcal
Author Stacey aka the Soccer Mom
Cost $5

Ingredients

For the Broth:

  • 1 whole chicken carcass (bulk of the meat removed) or 3 cups bones
  • 8 cups water
  • 1 Tablespoon vinegar

For the Soup:

  • 2 carrots peeled and chopped
  • 2 stalks celery peeled and chopped
  • 1 onion minced
  • 2 cloves garlic sliced (optional)
  • 2 1/2 cups egg noodles
  • Seasoning of choice if your chicken was seasoned, use the same type of seasoning

Instructions

  • If using a whole chicken, remove the meat first, as you only need the bones to cook the broth.
  • Place the chicken carcass/bones in the Instant Pot and cover completely with water -- staying below the max limit line. Add the vinegar.
  • Secure the lid, select the "Soup/Stew" setting, and set time to 45 minutes for a proper bone broth. (Or 20 minutes if you just want a quick broth and are short on time).
  • Natural release.
  • Carefully pour the broth through a strainer or colander to remove the bones.
  • Pour the broth back into the Instant Pot and add the chopped veggies, noodles and seasoning. Secure the lid and set time for 5 minutes.
  • Natural release.

Notes

Makes about 10 cups of soup.

Nutrition

Calories: 97kcal | Carbohydrates: 19g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 54mg | Potassium: 198mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4160IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 1mg