Instant Pot Homemade Chicken Noodle Soup
Published by Jent
Prevent your screen from going dark
- 3 boneless skinless chicken breasts
- 2 full size carrots peeled quartered length wise an chopped
- 2 long celery stalks sliced length wise and chopped- if you have celery leaves chop those as well, add tons of flavor
- 1 onion diced
- 4 Tablespoons of butter - less if you like but I love the richness and flavor it adds
- 8 cups chicken broth
- 1 Tablespoon Italian Seasonings or Herbs de Provence
- 1 cup heavy cream
- 1/2 cup or more for Parmesan Cheese shredded plus more for garnish
- 12 ounce bag egg noodles depending on how many noodles you want
Chicken
Add frozen chicken breasts and 1 cup chicken stock to Instant Pot
Pressure cook for 10 minutes then quick release
Remove and shred chicken and reserve chicken stock
Soup
Set Instant Pot on sauté and add butter
Once butter is melted add chopped veggies and sauté for 5 minutes
Now add the shredded chicken, 8 cups of chicken stock including the reserved liquid from cooking chicken
Add spices and noodles
Set Instant Pot to Pressure Cook for 4 minutes-it will take a bit to come up to pressure
When done carefully quick release - but there is a lot of liquid so be careful
Stir in heavy cream and parmesan cheese - Serve
Nutrition values are estimates, for exact values consult a nutritionist.