Instant Pot Flu Fighter Chicken Noodle Soup Recipes

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INSTANT POT "FLU FIGHTER" CHICKEN NOODLE SOUP



Instant Pot

Adapted from 12 Tomatoes. Delicious, super flavorful chicken noodle soup, perfect for when you're feeling under the weather.

Provided by MistressRach

Categories     Clear Soup

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 17

2 lbs boneless skinless chicken breasts
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon chili powder
1 teaspoon dried basil
1 teaspoon oregano
1/2 cup chicken broth or 1/2 cup water
2 tablespoons olive oil
3 stalks celery, diced
3 carrots, chopped
1 onion, chopped
8 minced garlic cloves
2 bay leaves
8 cups chicken broth
2 tablespoons lemon juice
kosher salt & freshly ground black pepper, to taste
2 cups egg noodles (uncooked)

Steps:

  • Season chicken liberally with onion powder, garlic powder, chili powder, basil, and oregano. Place in Instant Pot with 1/2 cup broth or water.
  • Set pressure cooker to "Manual," High Pressure, 20 minutes.
  • Once the pressure cooking time has finished, carefully turn the valve from "sealing" to "venting" to quickly release the pressure. Beware of the steam!
  • Place the chicken onto a plate or cutting board and let it cool. Shred with 2 forks once cool. Set aside for later. (Steps 1-4 can be done well ahead of time).
  • Set pressure cooker to "Saute," normal heat.
  • Add olive oil to your pressure cooker insert, add carrots, celery, and onion. Saute for 10-12 minutes.
  • Add garlic and saute for another 1-2 minutes.
  • Add bay leaves and broth, secure pressure cooker lid, and set to "Manual," high pressure, for 3 mins, do a quick pressure release. Stir.
  • Add noodles, secure pressure cooker lid, and set to "Manual," high pressure, for 4 mins (or half the recommended time for your pasta).
  • Again do a quick pressure release.
  • Stir in shredded chicken and lemon juice, season with salt and pepper as needed.
  • Serve with fresh bread or rolls.

Nutrition Facts : Calories 531.4, Fat 16.8, SaturatedFat 3.4, Cholesterol 161.2, Sodium 1924.9, Carbohydrate 28.4, Fiber 3.7, Sugar 6.2, Protein 63.2

INSTANT POT® CHICKEN NOODLE SOUP



Instant Pot® Chicken Noodle Soup image

Simple and fast chicken noodle soup made in the Instant Pot®.

Provided by Tim

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 1h20m

Yield 6

Number Of Ingredients 15

2 tablespoons salted butter
3 carrots, or more to taste, peeled and sliced
3 stalks celery, or more to taste, chopped
1 medium onion, chopped
1 teaspoon ground thyme
1 teaspoon dried oregano
1 teaspoon salt, or to taste
½ teaspoon ground black pepper, or to taste
4 cups chicken broth
4 cups water
4 cubes chicken bouillon
2 bay leaves
1 pound frozen skinless, boneless chicken breast halves
1 (8 ounce) package thin egg noodles
1 tablespoon dried parsley

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add butter. Add carrots, celery, and onion to the melted butter; saute until soft, 3 to 5 minutes. Stir in thyme, oregano, salt, and pepper. Cancel Saute function.
  • Stir in chicken broth, water, bouillon cubes, and bay leaves. Add frozen chicken breasts. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Switch to the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Remove chicken from the pot. Carefully chop or shred the meat, and add back to the pot.
  • Select Saute function and add egg noodles. Cook until noodles are tender yet firm to the bite, 8 to 10 minutes. Stir in dried parsley and serve.

Nutrition Facts : Calories 300.2 calories, Carbohydrate 34.5 g, Cholesterol 85 mg, Fat 7.8 g, Fiber 3.2 g, Protein 22.1 g, SaturatedFat 3.4 g, Sodium 2046 mg, Sugar 4.3 g

INSTANT POT CHICKEN NOODLE SOUP RECIPE BY TASTY



Instant Pot Chicken Noodle Soup Recipe by Tasty image

Is there anything better than chicken noodle soup when you are feeling chilly or under the weather? Use homemade chicken stock for a deeper flavor or store-bought for a quick and easy fix-either way, this soup is comforting and delicious.

Provided by Betsy Carter

Categories     Lunch

Time 40m

Yield 8 servings

Number Of Ingredients 12

1 tablespoon olive oil
1 medium yellow onion, diced
4 carrots, thinly sliced
4 celery stalks, thinly sliced
3 cloves garlic, minced
1 teaspoon dried thyme
1 ½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
4 cups shredded rotisserie chicken
8 cups chicken stock
8 oz egg noodle
cracker, for serving (optional)

Steps:

  • Set the Instant Pot to sauté and add the olive oil. Once the oil begins to shimmer, add the onion, carrots, and celery and cook, stirring often, until just starting to soften, about 10 minutes. Add the garlic, thyme, salt, and pepper and cook, stirring constantly, until aromatic, about 30 seconds.
  • Add the chicken and chicken stock and cover with the lid. Place the lid on the Instant Pot and set to Soup/Broth for 5 minutes. Once the timer goes off, release the pressure naturally for 10 minutes.
  • Remove the lid, then add the egg noodles. Cover and turn the Instant Pot to sauté. Cook for about 7 minutes, or according to the package instructions, until the noodles are al dente.
  • Ladle the soup into bowls and serve with crackers, if desired.
  • Enjoy!

Nutrition Facts : Calories 1063 calories, Carbohydrate 85 grams, Fat 66 grams, Fiber 2 grams, Protein 27 grams, Sugar 13 grams

INSTANT POT CHICKEN NOODLE SOUP



Instant Pot Chicken Noodle Soup image

Flavorful soup using the instapot, in less than 10 minutes. Full of flavor when I use my homemade chicken or turkey stock

Provided by Bonnie G 2

Categories     Chicken

Time 17m

Yield 10 cu[s, 10 serving(s)

Number Of Ingredients 15

2 lbs bone-in chicken
1 1/2 teaspoons pepper
1 teaspoon salt
1 tablespoon ghee or 1 tablespoon butter
1 large onion, chopped
2 minced garlic cloves
6 cups organic chicken broth
5 medium carrots
4 celery ribs
2 bay leaves (optional)
1/2 teaspoon thyme
1/2 teaspoon parsley
1 tablespoon lemon juice
16 ounces egg noodles (or gluten free egg noodles)
2 cups extra chicken broth (optional)

Steps:

  • Turn on Instant Pot and program to sauté. Melt butter or ghee in Instant Pot.
  • While waiting for butter to melt, season chicken with salt, pepper, thyme, and parsley.
  • Sauté onions, garlic, carrots, and celery for 3-5 minutes or until they begin softening. Toss in any remaining seasoning from chicken and lemon juice.
  • Arrange chicken in Instant Pot. Cover with chicken broth. If you are using regular egg noodles, you can also toss noodles into the Instant Pot at this time. Gluten free noodles must be cooked on stove top.
  • Lock lid in place and close pressure valve. Cook on high pressure for 7 minutes using the Poultry setting. Manually depressurize by carefully turning steam valve. If using gluten free noodles, now is the time to cook them.
  • Remove chicken from soup to shred. If you noodles absorbed most of the broth, and more broth until noodles are covered. Add chicken back to soup and stir. Top with parsley if desired.

Nutrition Facts : Calories 428, Fat 17.9, SaturatedFat 5.5, Cholesterol 109.6, Sodium 788.3, Carbohydrate 38.4, Fiber 3, Sugar 3.7, Protein 26.9

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