Instant Pot Chicken Noodle Soup
Are you craving a hearty bowl of soup but don't want to spend all day in the kitchen? Instant Pot Chicken Noodle Soup is done in a snap. It's easily made and oh so delicious. Chicken Soup is a classic, comforting meal that your whole family will enjoy.
Servings 6 servings
Ingredients
- 2 cups rotisserie chicken chopped into bite sized pieces
- 2 slices thick cut bacon chopped
- 1 yellow onion peeled and diced
- 3 carrots diced
- 2 stalks celery diced
- 1 cup mushrooms sliced
- 1 red bell pepper cleaned and diced
- 1 cup Brussels sprouts cleaned and quartered
- 2 cloves garlic minced
- ¾ cup egg noodles
- 1 cup frozen peas
- 4 cups chicken stock
- 1 tsp salt
- ½ tsp pepper
- pinch red pepper flakes
- 1 tsp turmeric
- 1 tbsp parsley minced (optional)
- ½ lemon juiced (optional)
Instructions
- Dice the bacon add to the Instant Pot turn on sauté. Sauté the bacon until crispy. Drain the excess oil from the pan. Keep the bacon in the pan.
- While the bacon is frying, prepare the vegetables - Peel and dice the onion and carrots. Clean the Brussels sprouts, quarter the Brussels sprouts.
- Dice the celery and red pepper. Slice the mushrooms and mince the garlic.
- Add the chopped vegetables to the Instant Pot along with the bacon. Onions, carrots, celery, mushrooms, bell pepper and Brussels sprouts. Add the salt, black and red pepper. Sauté for 3 minutes.
- After 3 minutes, add the garlic and sauté for another 30 seconds.
- Add the cooked chicken, noodles and stock. Stir well and seal. Change setting to manual and set the timer to three minutes.
- After the timer is done, do a quick release. After all of the steam has escaped, remove the lid. Stir in the frozen peas (the heat from the soup will cook them thru).
- Add in the parsley & lemon juice if using. Stir and serve. Enjoy this soup!