Warm up with this quick and easy instant pot chicken noodle soup.
Tis the season for hearty, comforting soups and this one will not disappoint! Adapted from Grandma Caroline with a bit more spice and to speed things up by using the instant pot. We have all been battling the nasty cold this week so Grandma’s soup was in order!! I even pureed some for the baby as she is fighting the cold as well!
With our temperatures hitting 20 below and wind chills 40 below chicken noodle soup definitely helps warm you up!
Hope this helps keep you warm too!
Grandma's Chicken Noodle Soup
Warm up with a comforting bowl of chicken noodle soup on a cold winter's day! Loaded with big chunks of carrots, celery, chicken and just the right amount of spice to make this soup bowl licking worthy!
- 3-4 Chicken Breasts
- 8 cups Chicken Stock
- 2 tbsp Parsley
- 2 tbsp Soy Sauce
- 1/2 tbsp Italian Seasoning
- 1 tsp Lemon Pepper
- 1 tsp Ground White Pepper
- Salt and Pepper to taste
- 1 tsp Minced Garlic
- 4 Celery Stalks diced
- 2 Large Whole Carrots diced
- 1/2 Medium Onion diced
- 2 cups Extra Wide Egg Noodles
Turn instant pot to Sauté and cook chicken breasts for 5-7 minutes flipping half-way through. Remove from pot and set aside.
Add chicken stock and spices to pot along with the minced garlic, celery, carrots and onions. Place cover on and set valve to seal then turn pot to manual and cook for 6 minutes. When done quick release.
While the veggies are cooking shred chicken and then add to the pot with the egg noodles and manual cook an additional 4 minutes. Natural release for 5 minutes.
Garnish with parsley and enjoy!