Instant Pot Lentil Chicken Noodle Soup Recipes

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INSTANT POT® LENTIL CHICKEN NOODLE SOUP



Instant Pot® Lentil Chicken Noodle Soup image

Warm, comforting, chicken noodle soup with a twist. The lentils add texture and the dill add lemon juice add a nice tang.

Provided by Soup Loving Nicole

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 15

2 tablespoons butter
1 medium onion, chopped
10 baby carrots, sliced
2 stalks celery, sliced
1 tablespoon all-purpose flour
6 cups chicken broth
1 pound cubed, cooked chicken
1 cup lentils
1 teaspoon dried parsley flakes
1 teaspoon paprika
1 teaspoon dried dill
½ teaspoon thyme
1 cup egg noodles (such as No Yolks®)
1 tablespoon lemon juice
salt and ground black pepper to taste

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter and add onion, carrots, and celery. Saute for 2 minutes. Sprinkle flour over the vegetables, stir, and hit cancel.
  • Add broth, chicken, lentils, parsley, paprika, dill, and thyme. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 minutes for pressure to build.
  • Release pressure using the quick release method according to manufacturer's instructions, about 5 minutes. Turn the pot off and remove the lid. Stir in noodles and lemon juice. Let sit for 15 minutes or until noodles are cooked. Ladle into bowls and salt and pepper to taste.

Nutrition Facts : Calories 292.9 calories, Carbohydrate 30.1 g, Cholesterol 59.4 mg, Fat 8.4 g, Fiber 11.2 g, Protein 23.4 g, SaturatedFat 3.5 g, Sodium 1281.9 mg, Sugar 3.9 g

INSTANT POT CHICKEN AND LENTIL SOUP RECIPE



Instant Pot Chicken and Lentil Soup Recipe image

Make a delicious and healthy meal with this Instant Pot chicken and lentil soup recipe. It's easy to make and serves plenty for the whole family!

Provided by Mia Graham

Categories     Soup

Time 45m

Yield 8

Number Of Ingredients 14

1 lb dried lentils
12 oz boneless, skinless, and all fat trimmed chicken thighs
7 cups water
2 tbsp chicken Better than Bouillon
1 chopped small onion
2 chopped Scallions
¼ cup chopped cilantro
3 cloves garlic
1 diced medium ripe tomato
1 tsp garlic powder
1 tsp cumin
¼ tsp oregano
½ tsp or paprika sazon
½ tsp plus more to taste kosher salt

Steps:

  • Place all the ingredients into the instant pot.
  • Stir and cover. Use "Soup" button and cook for 30 minutes.
  • When done and the pressure releases, shred the chicken and stir.
  • Serve and enjoy!

Nutrition Facts : Carbohydrate 38.53g, Cholesterol 41.67mg, Fat 7.79g, Fiber 6.61g, Protein 21.53g, SaturatedFat 2.03g, ServingSize 8.00 Person, Sodium 180.50mg, Sugar 0.00, UnsaturatedFat 3.11g

INSTANT POT® CHICKEN NOODLE SOUP



Instant Pot® Chicken Noodle Soup image

Simple and fast chicken noodle soup made in the Instant Pot®.

Provided by Tim

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 1h20m

Yield 6

Number Of Ingredients 15

2 tablespoons salted butter
3 carrots, or more to taste, peeled and sliced
3 stalks celery, or more to taste, chopped
1 medium onion, chopped
1 teaspoon ground thyme
1 teaspoon dried oregano
1 teaspoon salt, or to taste
½ teaspoon ground black pepper, or to taste
4 cups chicken broth
4 cups water
4 cubes chicken bouillon
2 bay leaves
1 pound frozen skinless, boneless chicken breast halves
1 (8 ounce) package thin egg noodles
1 tablespoon dried parsley

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add butter. Add carrots, celery, and onion to the melted butter; saute until soft, 3 to 5 minutes. Stir in thyme, oregano, salt, and pepper. Cancel Saute function.
  • Stir in chicken broth, water, bouillon cubes, and bay leaves. Add frozen chicken breasts. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Switch to the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Remove chicken from the pot. Carefully chop or shred the meat, and add back to the pot.
  • Select Saute function and add egg noodles. Cook until noodles are tender yet firm to the bite, 8 to 10 minutes. Stir in dried parsley and serve.

Nutrition Facts : Calories 300.2 calories, Carbohydrate 34.5 g, Cholesterol 85 mg, Fat 7.8 g, Fiber 3.2 g, Protein 22.1 g, SaturatedFat 3.4 g, Sodium 2046 mg, Sugar 4.3 g

INSTANT POT® CHICKEN NOODLE SOUP



Instant Pot® Chicken Noodle Soup image

With careful testing, we've created the Instant Pot® chicken noodle soup that can be your reliable go-to for years to come. In 45 minutes from start to finish, you'll have a soup that tastes like it simmered all day, rich with chicken thighs, classic veggies like celery, onions and carrot, plus fragrant thyme and bay leaf. And don't underestimate the importance of your pasta! We found that gemelli pasta stands up exceptionally well to cooking in the Instant Pot®, leaving you with silky-not mushy-noodles that complete the meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 13

3 boneless skinless chicken thighs, cut into 3/4-inch pieces (10 oz)
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter
3/4 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped onion
1 clove garlic, finely chopped
1 bay leaf
1/4 teaspoon dried thyme leaves
1 carton (32 oz) Progresso™ chicken broth
3/4 cup uncooked gemelli pasta (3 oz)
Finely chopped fresh Italian (flat-leaf) parsley, if desired

Steps:

  • Season chicken with salt and pepper. On 6-quart Instant Pot®, select SAUTE; adjust to normal. Heat butter in insert. Add chicken; cook 5 to 6 minutes, stirring occasionally, until browned. Select CANCEL.
  • Add remaining ingredients except parsley; stir. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 2 minutes. Select CANCEL. Let stand 10 minutes; set pressure valve to VENTING to quick-release any remaining pressure.
  • To serve, discard bay leaf; ladle soup into bowls, and garnish with parsley.

Nutrition Facts : Calories 230, Carbohydrate 23 g, Cholesterol 75 mg, Fiber 2 g, Protein 20 g, SaturatedFat 3 g, ServingSize 1 1/2 Cups, Sodium 1160 mg, Sugar 2 g, TransFat 0 g

INSTANT POT CHICKEN NOODLE SOUP RECIPE BY TASTY



Instant Pot Chicken Noodle Soup Recipe by Tasty image

Is there anything better than chicken noodle soup when you are feeling chilly or under the weather? Use homemade chicken stock for a deeper flavor or store-bought for a quick and easy fix-either way, this soup is comforting and delicious.

Provided by Betsy Carter

Categories     Lunch

Time 40m

Yield 8 servings

Number Of Ingredients 12

1 tablespoon olive oil
1 medium yellow onion, diced
4 carrots, thinly sliced
4 celery stalks, thinly sliced
3 cloves garlic, minced
1 teaspoon dried thyme
1 ½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
4 cups shredded rotisserie chicken
8 cups chicken stock
8 oz egg noodle
cracker, for serving (optional)

Steps:

  • Set the Instant Pot to sauté and add the olive oil. Once the oil begins to shimmer, add the onion, carrots, and celery and cook, stirring often, until just starting to soften, about 10 minutes. Add the garlic, thyme, salt, and pepper and cook, stirring constantly, until aromatic, about 30 seconds.
  • Add the chicken and chicken stock and cover with the lid. Place the lid on the Instant Pot and set to Soup/Broth for 5 minutes. Once the timer goes off, release the pressure naturally for 10 minutes.
  • Remove the lid, then add the egg noodles. Cover and turn the Instant Pot to sauté. Cook for about 7 minutes, or according to the package instructions, until the noodles are al dente.
  • Ladle the soup into bowls and serve with crackers, if desired.
  • Enjoy!

Nutrition Facts : Calories 1063 calories, Carbohydrate 85 grams, Fat 66 grams, Fiber 2 grams, Protein 27 grams, Sugar 13 grams

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