Chicken Noodle Soup

By: Campbell's®

Chicken Noodle Soup
cuisine icon Cuisine
American, Modern
cuisine icon Course
Dinner, Kids
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["Nutrition Values Per Serving : Calories 120, Total fat 1.2 g, Saturated fat 0.2 g, Cholesterol 29 mg, Sodium 902 mg, Total carbohydrate 13.3 g, Dietary fiber 1.3 g, Protein 11.8 g, Vitamin A 289 %DV, Vitamin C 1 %DV, Calcium 2 %DV, Iron 3 %DV","*Pressure Cook and Manual buttons are interchangeable "]
cuisine icon Keywords
30-60 min, 4 servings, american, boneless, carrot, contributed, cook 20 min, dinner, easy, instant pot chicken soup, instant pot recipes, instant pot soup, kids, modern, prep 10 min, pressure cook, pressure cooker recipes, stalk celery, swanson® chicken broth, uncooked extrawide egg noodles

prep icon Prep Time
10 min
cook icon Cook Time
20 min

serving icon Servings
4 servings
Ingredients
  • 1/2 lbs boneless
  • 1 carrot
  • 1 stalk celery
  • 2 oz uncooked extrawide egg noodles
  • 4 cups Swanson® Chicken Broth
Instructions
  • Season the chicken with salt and pepper. Add the carrot, celery, chicken, noodles and broth to a 6 quart Instant Pot®.
  • Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 5 minutes (timer will begin counting down once pressure is reached- it takes about 15 minutes). When done, press Cancel and use the quick release method to release the pressure.
  • Remove the chicken from the pot. Shred the chicken and return to the pot. Season to taste.
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