Who doesn’t love a good bowl of chicken noodle soup? It’s the ultimate comfort soup and go-to meal to help soothe stubborn colds or to warm our tummies on harsh winter days.
- Prep time 20 minutes
- Total time 1 hour & 45 minutes
- Portion size 8 servings
Broth: Place chicken, 10 cups water, peppercorns, parsley, bay leaves and thyme in 6-to 8-quart Instant Pot. Lock lid; close Pressure Release Valve. Press Manual Pressure Cook; set to high for 25 minutes (takes about 30 minutes to come to pressure). When cooking finishes, press Cancel; allow pressure to naturally release until Pressure Release Valve drops (takes about 20 minutes).
Open lid. Transfer chicken to bowl; let cool enough to handle. Shred chicken into large pieces, discarding bones and skin. Strain Broth through fine-mesh sieve into large bowl; let stand for 5 minutes. Skim any fat that rises to surface.
Cook pasta according to package directions. Drain; place on baking sheet to cool.
Clean Instant Pot insert; press Sauté. Add oil, carrots, celery, onion and salt; cook until softened, about 7 minutes. Add Broth; bring to simmer. Cook until vegetables are tender, about 12 minutes.
Divide noodles and chicken among bowls; ladle soup over top. Sprinkle with parsley (if using). Serve with lemon wedges (if using).
Test Kitchen Tip: An Instant Pot locks in flavour, resulting in delicious broth in a fraction of the time it takes to make it the traditional way.
Nutritional facts PER SERVING: about
- Fibre 2 g
- Sodium 725 mg
- Sugars 3 g
- Protein 20 g
- Calories 291
- Total fat 10 g
- Potassium 337 mg
- Cholesterol 58 mg
- Saturated fat 10 g
- Total carbohydrate 28 g
- Iron 8
- Folate 8
- Calcium 3
- Vitamin A 39
- Vitamin C 5