Instant Pot Chicken Noodle Soup Recipe
Instant Pot Chicken Noodle Soup Recipe, an easy made from scratch appetizer or meal recipe made with chicken leg quarters and egg noodles.
Servings: 8
Equipment
Ingredients
- 3 Chicken Leg Quarters
- 5 cups Water
- 2 cloves Garlic --minced.
- ½ cup Onion. --diced.
- 2 Carrots --Peeled and sliced.
- 2 Celery -Chopped
- 2 teaspoon Seasonings. -Such as salt pepper, thyme, and oregano.
- 2 cups Noodles --egg noodles
- Optional. -- Liquid smoke, bay leaves, and boullion cubes for additional flavor
Instructions
- Chicken. To cook the chicken, place it into your pressure cooker and then top it with the water and seasonings. Seal the lid and pressure valve and cook on high for 15 minutes. Then quick release the pressure when done.
- Shred. Carefully remove the chicken (leave the other ingredients) from the pressure cooker and place it on clean work space such as a cutting board. Remove the skin and separate the meat from the bone. Then use two forks to shred the meat.
- Soup. Return the shredded chicken to the pressure cooker along with your vegetables and noodles . Seal the lid and pressure valve and cook in high for two minutes. Then let the pressure cooker naturally release before opening the cooker.
- Serve. Enjoy your soup.
Recipe Notes
ional labels to assure that you are sticking to your diet restrictions for any substitutions used.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See theairfryingdiva.com for details on this recipe.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See theairfryingdiva.com for details on this recipe.
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Nutrition
Calories: 190kcal | Carbohydrates: 15g | Protein: 11g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 53mg | Sodium: 69mg | Potassium: 252mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2656IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 1mg
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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