A warm, hearty, delicious bowl of soup with all the right ingredients to help support your immune system.
One of the greatest ways to protect and boost your immune system is eating healthy foods – whole, antioxidant rich foods, as well as herbs and spices.
This Instant Pot chicken noodle soup recipe incorporates lots of immune supportive ingredients – things like turmeric, extra black pepper, lots of garlic, and lemon.
The Instant Pot is one of my favorite kitchen tools. I use it to create delicious family meals in a fraction of the time.
This Instant Pot chicken noodle soup recipe is one of my favorites. It’ so simple and quick to make. From start to finish, you have homemade chicken soup in less than an hour!
I hope you enjoy, and stay healthy!
Immune Supporting Instant Pot Chicken Noodle Soup
Recipe adapted from Kristen’s Kitchen
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion (chopped)
- 4 medium carrots (peeled and chopped)
- 4 celery stalks (chopped)
- 4-5 cloves garlic (minced)
- 1 bay leaf
- ½ teaspoon dried thyme
- ½ teaspoon turmeric
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- ½ teaspoon sea salt
- 4 cups low sodium vegetable broth (if you like soup with lots of broth like I do, you can bump this up to 8 cups, just make sure not to go past the fill line on the Instant Pot)
- 4 cups water
- Approximately 1 pound boneless, skinless chicken breasts
- Lemon juice from ½ lemon
- 6 ounces egg noodles
- Chopped fresh parsley for garnish (optional)
Directions:
- Press the sauté button on the Instant pot, and add the 1 tablespoon olive oil. Add the chopped onion, carrots, and celery. Sauté until the onions and celery look transparent (about 4 minutes).
- Press cancel.
- Stir in the garlic, bay leaf, thyme, turmeric, black pepper, oregano, and sea salt.
- Pour in the broth and water. Add in the chicken breasts.
- Close lid and make sure the valve is on the sealed position.
- Pressure cook on high for 7 minutes (it will take approximately 20 minutes to reach pressure, then the 7 minute cook time will begin counting down).
- When the 7 minute pressure cook time is up, let the pressure naturally release for 10 minutes. After 10 minutes, release the rest of the pressure by turning the steam release valve.
- Once all of the pressure has been released, open the Instant Pot, remove and discard the bay leaf, and remove the chicken breasts, placing them on a plate or cutting board to be shredded.
- Once the chicken has been shredded, place back into the soup.
- Add the juice from ½ a lemon.
- Add additional salt and pepper if desired to taste.
- In a separate pot of water, boil the egg noodles until tender, but don’t overcook. Drain and rinse with cool water to stop the cooking process (I like to cook them separately so they don’t get mushy in the pot of hot soup).
- Dish the soup into a bowl for serving, add the desired amount of noodles, and garnish with fresh chopped parsley.
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