EASY HEALTHY CHICKEN NOODLE SOUP RECIPES

Name: Instant Pot Chicken Noodle Soup
Prep time: 20 min
Cook time: 15 min
Total time: 55 min
Yield: 6
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 medium onion (chopped); 4 medium carrots (peeled and cut into 1/4-inch pieces); 4 ribs celery (chopped); 3 cloves garlic (minced); 1 teaspoon dried oregano; ½ teaspoon dried thyme; 1 bay leaf; ¾ teaspoon salt (or to taste); ¼ teaspoon black pepper; 4 cups low sodium chicken broth; 4 cups water (or chicken broth); 1 pound boneless, skinless chicken breasts; 6 ounces egg noodles; chopped fresh parsley (optional, for serving)

INSTANT POT CHICKEN NOODLE SOUP - EASY AND HEALTHY RECIPE

Instant Pot Chicken Noodle Soup - Easy and Healthy Recipe image

An easy recipe for Instant Pot Chicken Noodle Soup, perfect for cold winter days! This delicious chicken soup is quick and easy to make in your pressure cooker.

Provided by Kristine

Categories Main Course Soup

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 6

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 medium onion (chopped)
4 medium carrots (peeled and cut into 1/4-inch pieces)
4 ribs celery (chopped)
3 cloves garlic (minced)
1 teaspoon dried oregano
½ teaspoon dried thyme
1 bay leaf
¾ teaspoon salt (or to taste)
¼ teaspoon black pepper
4 cups low sodium chicken broth
4 cups water (or chicken broth)
1 pound boneless, skinless chicken breasts
6 ounces egg noodles
chopped fresh parsley (optional, for serving)

Steps:

Press the sauté button on the Instant Pot and add the olive oil to the pot. Once the pot is hot, add the onion, carrots and celery and cook, stirring occasionally, until veggies start to soften, about 3 minutes. Stir in the garlic.
Press "Cancel" to turn off the Instant Pot.
Add the dried oregano, thyme, bay leaf, salt, pepper, broth and water to the pot. Stir. Nestle the chicken into the broth.
Close the Instant Pot lid and turn the valve to the sealing position. Pressure cook on high pressure for 7 minutes. The Instant Pot will take about 20 minutes to reach pressure and then the cook time will begin counting down.
When the cook time ends, allow the Instant Pot to naturally release for 10 minutes. Then, carefully release the remaining pressure by turning the steam release valve to the venting position using the handle of a long spoon.
When the pin drops down, open the Instant Pot lid. Remove the bay leaf and discard. Remove the chicken to a clean plate, bowl, or cutting board. Let the chicken rest for a few minutes and then shred the chicken.
Press "Cancel" to turn off the warm setting and then press "Saute." Add the noodles to the pot and let them simmer for about 5 minutes, until just tender. Turn the Instant Pot off.
Stir the shredded chicken back into the soup. Taste soup and season with additional salt and pepper as needed. Serve soup with fresh parsley, if desired.

Nutrition Facts : ServingSize 1.5 cups, Calories 269 kcal, CarbohydrateContent 29 g, ProteinContent 24 g, FatContent 7 g, SaturatedFatContent 1 g, CholesterolContent 72 mg, SodiumContent 374 mg, FiberContent 3 g, SugarContent 4 g

SUPER-EASY CHICKEN NOODLE SOUP | RECIPES | WW USA

Super-Easy Chicken Noodle Soup | Recipes | WW USA image

What's more comforting than a cup of chicken noodle soup? In this recipe, we make making that warm, hearty soup for the whole family easy—all in just one pot, and in around half an hour. It's great for a take-to-work lunch or your child's lunchbox, too. Pick up some frozen vegetables, a box of pasta, chicken breasts, chicken broth, and a few more bits and pieces, and get started on this easy take on a family favorite.

Provided by WEIGHTWATCHERS.COM

Categories Lunch,Dinner

Total Time 32 minutes

Prep Time 12 minutes

Cook Time 20 minutes

Yield 8 servings

Number Of Ingredients 12

Ingredients

2 tsp Salted butter
1 large Uncooked onion(s) finely chopped
1.5 tsp Table salt divided
64 oz Reduced-sodium chicken broth
4 oz Uncooked pasta small shape such as ditalini (about 1 cup)
10 oz Frozen mixed vegetables such as peas, carrots, corn and green beans
15 oz Canned tomatoes petite cut, rinsed and drained
6 oz Cooked skinless boneless chicken breast(s) chopped
1 Tbsp Grated Parmesan cheese
2 tsp Fresh lemon juice
0.25 tsp Black pepper
0.25 cup(s) Chives fresh, chopped (optional)

Steps:

Melt the butter in a large stockpot over medium-low heat. Add the onion and 1/2 teaspoon salt; cook, stirring often, until the onion is soft and translucent, about 10 minutes.
Add the broth and increase the heat to high; bring to a boil. Stir in the pasta, frozen vegetables, and tomatoes; cook until the pasta is done, about 7 minutes.
Stir in the chicken, cheese, lemon juice, remaining 1 teaspoon salt, pepper, and chives; cook for 1 more minute to heat through.
Serving size: about 1 1/2 cups soup

Nutrition Facts : Calories 74 kcal

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