Go Back
+ servings
5 from 1 vote
Instant Pot Chicken Noodle Soup
Servings: 6 servings (generous 1 1/2 cups per serving)
Calories per serving: 261 kcal
Ingredients
  • 4 lb whole chicken, giblets removed
  • 6 cups low sodium chicken stock
  • 2 cups water
  • 6 medium carrots, peeled and sliced (370 grams)
  • 6 large celery ribs, sliced (200 grams)
  • 1 medium yellow onion, chopped (110 grams)
  • 4 cloves garlic, minced
  • 1 inch knob ginger, peeled
  • 2 bay leaves
  • 1 1/2 tbsp homemade brine mix (see note below)
  • 1/2 tbsp olive oil
  • 1 tsp dried thyme
  • 8 oz your favorite egg noodles for serving (not included in nutriton info)
  • Salt and pepper to taste
Instructions
  1. Pat the chicken dry with paper towels, then season generously with brine mix inside and out. Add the peeled knob of ginger into the cavity of the chicken and set aside.

  2. Set Instant Pot to sauté, then add olive oil. Once oil is hot, add the onion and sauté until softened, about 5 minutes. Then add garlic and thyme and continue to sauté for another 30 seconds or so.

  3. Add the celery and carrots to the Instant Pot and stir, then add the chicken, breast side up.

  4. Pour the chicken stock and water into the Instant Pot, being careful to add it around the sides of the pot so you don't wash all the salt off the chicken. Add the bay leaves to the liquid. (Ensure you don't exceed the maximum fill line in the pot - you may have to add some liquid after cooking if your chicken is more than 4 lbs.)

  5. Set Instant Pot to high pressure for 23 minutes followed by 10 minutes natural release before quick releasing any remaining pressure.

  6. Remove the chicken to a cutting board and allow to cool for 5-10 minutes.

  7. Skim any fat off the top of the soup using a large spoon. (Note: you can also do this more easily after allowing the soup to cool in the fridge overnight, which will help the fat solidify on top of the liquid. Just add the cleaned chicken back to the hot soup before sticking the whole pot in the fridge.)

Recipe Notes

Brine: My homemade brine mix uses kosher salt, herbs (including thyme and rosemary), peppercorns, etc. You can use regular salt and any combination of herbs you like, but be sure to season the chicken generously with the salt and herbs to maximize flavor!

Nutrition: Since we're using a whole chicken in this recipe, the nutrition info is approximate.  The actual nutrition will depend on how lean your chicken is, how much fat you're able to remove from the broth, how well you pick the chicken clean, etc.  My chicken yielded 725 grams of meat after being cooked and cleaned.

I also didn't include the egg noodles in the nutrition info since it will vary widely depending on what noodles you buy.  Click here or scan the barcode below to log this food (minus the noodles) in My Fitness Pal.

Nutrition Facts
Instant Pot Chicken Noodle Soup
Amount Per Serving
Calories 261 Calories from Fat 81
% Daily Value*
Fat 9g14%
Cholesterol 94mg31%
Sodium 815mg35%
Potassium 575mg16%
Carbohydrates 10g3%
Fiber 3g13%
Sugar 4g4%
Protein 33g66%
* Percent Daily Values are based on a 2000 calorie diet.