Classic Chicken Noodle Soup - Instant Pot/Crockpot

Serves: 6-8

Ingredients

1 & 1/2 lbs. boneless, skinless, chicken breasts or thighs

2 large carrots, diced

1/2 a yellow onion, diced

2 large stalks celery, diced

3 cloves garlic, minced

1 Tbsp fresh thyme (or 1 tsp dried thyme)

1 Tbsp fresh oregano (or 1 tsp dried oregano)

1 bay leaf

1 tsp salt

1/2 tsp black pepper

7-8 cups low sodium chicken stock or chicken bone broth (or 4 cups + 4 cups water)

3 cups whole wheat wide egg noodles

Directions

1. Place chicken breasts in bottom of crockpot or instant pot (will shred after cooking). Place all other ingredients, except the egg noodles, on top. Crockpot: Cook on high for 3 hours or low for 6 hours. If using instant pot, see directions below.

2. Remove the chicken breasts and shred using two forks. Because they have been cooking in the broth, they should shred very easily. Place shredded chicken back in crockpot and add the egg noodles. Remove bay leaf. Cover and cook for an additional 7-10 minutes until egg noodles are completely cooked and tender. 

Instant Pot Directions: Turn instant pot to saute setting. Add about a tablespoon of olive oil to the bottom, followed by the diced onions, carrots, celery, and minced garlic. Saute for about 3 minutes. Add all other ingredients (except noodles) to instant pot, and close the lid. Set to “Soup” setting and set timer for 8 minutes. Allow to naturally release, then remove chicken breasts and shred with two forks. While shredding the chicken, add noodles to instant pot and set to ‘saute’, and cook uncovered for about 5 minutes until noodles are fully cooked through. Place chicken back in instant pot and turn off. Add any additional seasonings to taste, and remove bay leaf.

Note: For vegan, sub with vegetable broth and use two cans of white navy beans in place of chicken.

If you made this recipe, please tag + share using @eleatnutrition!

Recipe originally published Dec 29, 2015. Revised January 15, 2020.