Chicken Noodle Soup

Chicken Noodle Soup


  • 1 Crescent Foods Whole Chicken 
  • 3  Carrots Large, chopped in 1 inch pieces 
  • 4 Celery Stalks, chopped in 1/2 inch pieces 
  • 1/2 onion small yellow, chopped 
  • 3 cloves garlic minced 
  • 1 2 inch ginger piece 
  • 2 tbsp olive oil 
  • 2 Bay Leaf 
  • 1 small bunch coriander 
  • 6 cups low sodium chicken broth 
  • 2 cups pasta Noodles 
  • tbsps Parsley finely chopped 
  • Salt & Pepper seasoning 


  • Turn on your Instant Pot and set the SAUTE function. When IP reads HOT, add 2 tablespoons of olive oil to the pan. 
  • Season chicken with salt and pepper. Place chicken in Instant Pot pan. Brown for 3-4 minutes on each side. Chicken will not be cooked through and that is OK. 
  • Remove chicken from pot and set aside on a plate. 
  • In pot, add onions, carrots, and celery and season with salt and pepper. Saute for 4-5 minutes until onion is translucent. Stir well. 
  • Add garlic and ginger and continue to stir for 1-2 minutes as to not burn the garlic. 
  • Add 1/3 cup of your chicken broth to the pot to deglaze the pan. Make sure to scrape off the brown bits at the bottom of the pan. 
  • Next add the chicken back into the pot, plus any juices left on the plate. 
  • Cover chicken with remaining broth. 
  • Add in the bay leaves and cilantro.  
  • Close the Insta Pot and cook on manual for 20 minutes. 
  • Open after 20 minutes and stir well, remove bones and skin of chicken. Also remove the bay leaves and cilantro.  
  • Add pasta in and stir, cover and cook for another 6 minutes on manual.  
  • Once done mix well and add salt and pepper to taste. 


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