Instant Pot "Flu Fighter" Chicken Noodle Soup

Name: Instant Pot "Flu Fighter" Chicken Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs boneless skinless chicken breasts; 2 teaspoons onion powder; 2 teaspoons garlic powder; 1 teaspoon chili powder; 1 teaspoon dried basil; 1 teaspoon oregano; 1/2 cup chicken broth or 1/2 cup water; 2 tablespoons olive oil; 3 stalks celery, diced; 3 carrots, chopped; 1 onion, chopped; 8 minced garlic cloves; 2 bay leaves; 8 cups chicken broth; 2 tablespoons lemon juice; kosher salt & freshly ground black pepper, to taste; 2 cups egg noodles (uncooked)

Servings: persons

2 lbs boneless skinless chicken breasts
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon chili powder
1 teaspoon dried basil
1 teaspoon oregano
1/2 cup chicken broth or 1/2 cup water
2 tablespoons olive oil
3 stalks celery, diced
3 carrots, chopped
1 onion, chopped
8 minced garlic cloves
2 bay leaves
8 cups chicken broth
2 tablespoons lemon juice
kosher salt & freshly ground black pepper, to taste
2 cups egg noodles (uncooked)

1
["Season chicken liberally with onion powder, garlic powder, chili powder, basil, and oregano. Place in Instant Pot with 1/2 cup broth or water.", "Set pressure cooker to ""Manual,"" High Pressure, 20 minutes.", "Once the pressure cooking time has finished, carefully turn the valve from ""sealing"" to ""venting"" to quickly release the pressure. Beware of the steam!", "Place the chicken onto a plate or cutting board and let it cool. Shred with 2 forks once cool. Set aside for later. (Steps 1-4 can be done well ahead of time).", "Set pressure cooker to ""Saute,"" normal heat.", "Add olive oil to your pressure cooker insert, add carrots, celery, and onion. Saute for 10-12 minutes.", "Add garlic and saute for another 1-2 minutes.", "Add bay leaves and broth, secure pressure cooker lid, and set to ""Manual,"" high pressure, for 3 mins, do a quick pressure release. Stir.", "Add noodles, secure pressure cooker lid, and set to ""Manual,"" high pressure, for 4 mins (or half the recommended time for your pasta).", "Again do a quick pressure release.", "Stir in shredded chicken and lemon juice, season with salt and pepper as needed.", "Serve with fresh bread or rolls."]

2088

kcal

Calories

Fat

170

Carbs

258

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 lbs boneless skinless chicken breasts, 2 teaspoons onion powder, 2 teaspoons garlic powder, 1 teaspoon chili powder, and more.

Yes, Instant Pot "Flu Fighter" Chicken Noodle Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!