Chicken Soup Instant Pot Recipe
This is a hearty bowl of soup that won’t take you all day in the kitchen! It’s done in a snap, easily made and delicious. Chicken Soup is a classic, comforting meal that your whole family will enjoy.
Servings 6
Calories 265kcal
Ingredients
- 2 cups rotisserie chicken chopped into bite sized pieces
- 2 slices thick cut bacon diced
- 1 onion yellow onion peeled and diced
- 1 cup carrots peeled (if desired) and diced
- 2 stalks celery diced
- 1 cup sliced mushrooms optional
- 2 cloves garlic minced
- 1 cup frozen peas
- ½ cup egg noodles
- ½ teaspoon black pepper
- pinch red pepper flakes
- 4 cups chicken stock
- ½ lemon juiced
- 2 tablespoon parsley minced
- 3 green onions diced, both green and white parts
Instructions
- Dice the bacon add to the Instant Pot turn on sauté. Sauté the bacon until crispy. Drain the excess oil from the pan. Keep the bacon in the pan
- While the bacon is frying, prepare the vegetables.
- Peel and dice the onion, celery and carrots. Slice the mushrooms and green onions. Mince the garlic.
- Add the white onion, carrots, celery to the Instant Pot along with the bacon. Add the black and red pepper. Sauté for 3 minutes. After 3 minutes, add the garlic and sauté for another 30 seconds.
- Add the chicken stock, stir well and seal. Change setting to manual and time to three minutes. After the timer is done, do a quick release.
- After the steam is released remove the lid. Add the frozen peas (no need to thaw, the heat from the stew will quickly cook them). Add the minced parsley, sliced green onions and fresh lemon juice.
- Serve and enjoy!
Nutrition
Calories: 265kcal | Carbohydrates: 16g | Protein: 19g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 48mg | Sodium: 377mg | Potassium: 637mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4745IU | Vitamin C: 57.7mg | Calcium: 45mg | Iron: 2mg