Homemade pressure cooker chicken noodle soup is the best and much healthier than canned soup. Using raw chicken & herbs, this Instant Pot soup is packed with flavor.
Total Time30 minutesmins
Course: Main Course, Soup
Cuisine: American
Servings: 8servings
Author: Megan Byrd, RD
Ingredients
2tbspavocado oil
1yellow oniondiced
2carrotschopped
2celery stickschopped
1tspblack pepper
1tspsalt
1tbspfresh thyme leaves
1tspfresh dillchopped
1tspdry oregano
6cupslow sodium chicken broth
2lbsdiced chicken breasts(see notes if using frozen chicken)
2cupswater
6ozwide dry egg noodles(roughly 3 cups)
2cupskaleshredded
Instructions
Add avocado oil to the pressure cooker, then hit "Saute". Add onion, carrots, and celery to the pot. Saute for 2-3 minutes until onion is translucent.
Add pepper, salt, fresh thyme leaves, fresh dill, oregano, broth, and water to the pot. Stir, and bring to a simmer. Once simmering, hit "cancel".
Add diced chicken breasts to the pot. Close the lid, turn the venting knob to a natural release (sealing setting on Instant Pot), hit the "soup" setting for 8 minutes, then allow the natural release for 10 minutes.
After the natural release is complete, open the lid, and push "saute". Add the egg noodles and kale, and bring to a simmer. Cook for 6-7 minutes until egg noodles are cooked through. Serve!
If Using Frozen Chicken Breasts:
Follow instructions 1-2. For step 3, add your frozen chicken to the pot, close the lid, turn the venting knob to a natural release (sealing setting on the Instant Pot), then hit the soup setting and set the time for 12 minutes.
Allow the natural release for 10 minutes. When complete, remove your chicken from the pot, shred, then add back to the pot before moving on to step 4.