Instant Pot Homemade Chicken Noodle Soup
Ingredients
- 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
Instructions
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
- OR use your Instant Pot Freezer Meal Shredded Chicken
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.
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