Instant Pot Chicken Noodle Soup
Warm-up with this classic and delicious Chicken Noodle Soup, made quick and easy with the Instant Pot.
Servings: 8 people
Calories: 346kcal
Ingredients
- 1 tablespoon olive oil
- 1 cup celery sliced
- 4 carrots sliced
- 1 onion small, diced
- 2 garlic cloves minced
- 1/2 teaspoon crushed red pepper flakes more or less to taste
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 pounds boneless and skinless chicken breasts uncooked, cut into 2 inch pieces
- 6 cups chicken broth low-sodium
- 8 ounces whole-wheat spaghetti broken into 1 to 2 inch pieces
- 1/4 cup parsley fresh, chopped
- 2 teaspoons lemon juice
Instructions
- Set the Instant Pot to the Saute setting and add the olive oil. Once hot, add the celery, carrot, onion, and garlic. Cook for about 2 minutes then add the red pepper, thyme, oregano, salt, black pepper, and chicken. Cook for about 2 to 3 minutes.
- Add the chicken broth and spaghetti pieces. Change the setting to Manual with high pressure. Seal the lid and set the timer for 8 minutes. Once the time is up, let the pot sit for 10 minutes before manually releasing the pressure.
- Remove the lid and stir in the parsley and lemon juice. Serve hot and enjoy!
Nutrition
Serving: 1cup | Calories: 346kcal | Carbohydrates: 29g | Protein: 32g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 73mg | Sodium: 453mg | Fiber: 2g | Sugar: 2g |
| SmartPoints (Freestyle): 3
SmartPoints (Freestyle): 3
SmartPoints (Freestyle): 3