QUICK AND EASY INSTANT POT® CHICKEN NOODLE SOUP
This tasty homemade chicken noodle soup is the most amazing comfort food ever! It's simple, with very few ingredients, and so easy to make in your Instant Pot®.
Provided by Fioa
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Combine chicken, onion, carrots, celery, salt, garlic powder, and pepper in a multi-functional pressure cooker (such as Instant Pot®). Pour chicken broth into the pot; stir well. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Saute function. Add egg noodles, and simmer until tender, about 6 minutes.
Nutrition Facts : Calories 187.9 calories, Carbohydrate 22.3 g, Cholesterol 54.3 mg, Fat 3.1 g, Fiber 2.4 g, Protein 16.4 g, SaturatedFat 0.6 g, Sodium 2394.2 mg, Sugar 5.3 g
QUICK AND EASY CHICKEN NOODLE SOUP
When you don't have time to make your soup totally from scratch, this is a very easy, very good substitute.
Provided by MARYVM
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.
Nutrition Facts : Calories 161.5 calories, Carbohydrate 12.1 g, Cholesterol 46.4 mg, Fat 6.1 g, Fiber 1.6 g, Protein 13.4 g, SaturatedFat 2.1 g, Sodium 1356.8 mg, Sugar 3.7 g
CHICKEN AND NOODLES (INSTANT POT)
Comfort food at its best that you can have on the dinner table in thirty minutes.
Provided by 100krecipes
Categories Dinner
Time 30m
Number Of Ingredients 5
Steps:
- These are the layers you must build:- First: put the chicken at the bottom of the Instant Pot- Second: chicken broth
- Now add the butter and cream of chicken soup. Do not stir
- Place the lid on and set the poultry setting for 15 minutes
- Let the pressure release naturally, take out the chicken and shred it
- Put the chicken back on the pot and add the frozen noodles. Stir, put the lid back on, and set it to Soup setting for 5 minutes.
- Quick-release the pressure slowly to avoid any spray.
EASY INSTANT POT CHICKEN NOODLE SOUP
This easy Instant Pot chicken noodle soup is the answer to homemade chicken noodle soup when you're sick! It's so easy to make and tastes like you simmered it all day. It's made with a whole chicken, making the broth rich and the chicken tender. Use zoodles instead of pasta for a paleo chicken noodle soup! Also includes instructions for stovetop and slow cooker methods.
Provided by Cheryl Malik
Categories Main Course Soup
Time 55m
Number Of Ingredients 14
Steps:
- Turn Instant Pot to Sauté and heat 1 tablespoon oil in pot. Add onions and cook until softened, about 3-4 minutes.
- Add garlic, carrots, and celery, and sauté for 1-2 more minutes, or until garlic is fragrant and celery is beginning to soften.
- Place whole chicken on top of vegetables, then pour in water, bay leaves, peppercorns, salt, and freshly cracked black pepper.
- Secure lid and set to Manual High Pressure for 20 minutes.
- When timer is up, Quick Release lid carefully. Carefully transfer whole chicken to a large cutting board, keeping an eye open for any liquid from the cavity. It will be very hot!
- Turn Instant Pot on Sauté mode. Add pasta.
- While pasta cooks, with two forks, shred chicken off the bone. When pasta is tender, return chicken pieces to soup, discarding bones. Stir in fresh parsley and fresh lemon juice.
- Add more salt or pepper to taste.
- Portion into bowls and serve hot.
Nutrition Facts : Calories 346 kcal, Carbohydrate 26 g, Protein 22 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 71 mg, Sodium 997 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving, TransFat 1 g
EASY CHICKEN NOODLE SOUP
This easy homemade chicken noodle soup recipe is cozy, satisfying, and made from scratch with simple everyday ingredients. It has just 10 minutes of prep and will get you through those chilly days!
Provided by Natasha Bull
Categories Soup
Time 45m
Number Of Ingredients 13
Steps:
- Add the oil, butter, onion, carrots, and celery to a soup pot. Sauté over medium-high heat for 5-7 minutes.
- Stir in the garlic and cook for 30 seconds or so.
- Add in the chicken broth, water, chicken breasts, and Italian seasoning.
- Turn the heat up to high and bring the soup to a boil, and once it's boiling, reduce the heat, cover the pot (with the lid slightly ajar), and simmer for 15 minutes.
- Stir in the noodles and cook for another 8 minutes, with the lid off, stirring occasionally so the noodles don't stick to the bottom of the pot. You may need to turn the heat up a bit again so it's boiling gently.
- Take the chicken out of the pot and cut it up/shred it, then add it back in. It should be cooked through, but you can always give it a few more minutes if it's not (chicken is safe to eat at 165F).
- Season the soup with salt & pepper as needed (I am generous with both) and add in the fresh parsley.
Nutrition Facts : Calories 243 kcal, Carbohydrate 14 g, Protein 27 g, Fat 8 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 88 mg, Sodium 754 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
INSTANT POT CHICKEN NOODLE SOUP RECIPE BY TASTY
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
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
INSTANT POT CHICKEN NOODLE SOUP
An Instant Pot® can handle a whole chicken, which is perfect for this comforting soup.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield about 6 servings
Number Of Ingredients 10
Steps:
- Turn a 6-quart Instant Pot® to the high saute setting. Add the oil and once hot add the carrots, celery, garlic, onions, 1 tablespoon salt and a large pinch of pepper. Cook, stirring, until the vegetables are slightly softened, 4 to 5 minutes.
- Add the chicken, ginger, if using, and 8 cups water. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 20 minutes.
- After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Remove the ginger and discard. Use a pair of tongs to remove the chicken from the pot and put into a large bowl and allow to cool for several minutes.
- Switch the Instant Pot® to the high saute setting and bring the soup to a boil. Once boiling, add the noodles and cook until al dente, 5 to 7 minutes.
- While the noodles are cooking, use 2 forks to remove the skin and bones from the chicken and shred the meat into bite-size pieces. Season the chicken generously with salt and pepper, then add the meat back to the pot along with the dill. Season the soup with additional salt and pepper if needed.
More about "quick and easy instant pot chicken noodle soup food"
EASY HOMEMADE CHICKEN NOODLE SOUP (ONE POT) - …
From onepotrecipes.com
4.9/5 (7)Total Time 30 minsCategory Main CourseCalories 174 per serving
EASY INSTANT POT CHICKEN DETOX SOUP - DON'T WASTE THE CRUMBS
From dontwastethecrumbs.com
Estimated Reading Time 5 mins
- In a 6 or 8 quart Instant Pot (I have this 8 quart Instant Pot Duo), place all the ingredients EXCEPT broccoli in the inner pot.
- Cook on high pressure for 10 minutes. Let the pressure release naturally (i.e. do nothing) for 10 minutes, and then turn the valve to release the remaining pressure.
- Remove the whole chicken breasts from the Instant Pot and place them on a plate.Put the broccoli into the soup and seal the Instant Pot. Do not turn the Instant Pot on – the residual heat will cook the broccoli.
- Meanwhile, shred the cooked chicken using two forks, or chop into bite-size pieces. Put the cut chicken back into the soup and stir.
INSTANT POT CHICKEN NOODLE SOUP (EASY!) | TESTED BY AMY ...
From pressurecookrecipes.com
Ratings 46Calories 535 per servingCategory Dinner, Lunch, Soup
- Sauté Mushrooms, Onions & Garlic: Heat up Instant Pot (press Sauté button to Sauté More function), then wait until indicator says "HOT". Pour 1 tbsp (15ml) olive oil in Instant Pot. Add in chopped white mushrooms, a pinch of kosher salt and ground black pepper. Stir to evenly coat the mushrooms with olive oil. Let the mushrooms' moisture evaporate and stir occasionally until mushrooms are slightly crisp and browned. Add in diced onions, minced garlic, then cook until onions soften and fragrant (~1 - 2 mins). Add in bay leaf, chopped carrots, and celery, then stir and season with kosher salt and ground black pepper if you like.
- Deglaze: Pour in ⅓ cup (80ml) unsalted chicken stock. Scrub all the flavorful brown bits off the bottom with a wooden spoon. Pour in the remaining ⅔ cup (170ml) chicken stock.
- Pressure Cook Chicken: Partially submerge the chicken in Instant Pot’s liquid. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. For Chicken Breasts: Pressure Cook at High Pressure for 7 minutes + 8 minutes Natural Release.For Chicken Drumsticks: Pressure Cook at High Pressure for 8 minutes + 10 minutes Natural Release.
- Make Chicken Soup: Carefully open the lid, and remove bay leaf and chicken. Use a fork to shred the chicken. Pour 4 – 5 cups (1L - 1.25L) unsalted chicken stock in Instant Pot, then bring it to a boil using the Sauté More function.
INSTANT POT CHICKEN NOODLE SOUP (EASY DINNER!) - GONNA ...
From gonnawantseconds.com
Cuisine AmericanTotal Time 1 hrCategory Chicken Dinner, SoupCalories 313 per serving
- Turn Instant pot onto saute function. Add the vegetable oil when display reads "hot". Add the onion, garlic, carrots, and celery, 1 tablespoon salt and 1/8 teaspoon black pepper.
- Cook stirring frequently until the vegetables have slightly softened, about 4-5 minutes. Add 1 cup of water and stir, scraping up the brown bits on the bottom of the pan
- Add 4 cups water and chicken flavor better than bouillon dissolved in water and mix. Add the chicken, turnip, carrots, garlic, bay leaves, and thyme.
- Place the lid on and set the "steam release" knob to "sealing". Set to pressure cook on high for 20 minutes.
INSTANT POT JEFFREY’S CHICKEN NOODLE SOUP - PRESSURE LUCK ...
From pressureluckcooking.com
4.5/5 (35)Total Time 28 minsCategory Soups & StewsCalories 435 per serving
- Start by placing the liquid and raw chicken in the Instant Pot with the chicken totally covered by the liquid. Then add all other Phase 1 ingredients. Stir. Cover and secure the lid
EASY INSTANT POT CHICKEN NOODLE SOUP - THE BUSY BAKER
From thebusybaker.ca
5/5 (6)Calories 245 per servingCategory Main Course, Main Dish, Soup
- Once the pot is hot, add the chicken pieces and brown them on all sides for a few minutes. Don't worry about cooking the chicken through at this stage - just get a little bit of colour on the chicken.
EASY INSTANT POT CHICKEN NOODLE SOUP RECIPE - IN 15 MIN ...
From prepbowls.com
5/5 (1)Servings 4Cuisine AmericanTotal Time 15 mins
- Clean and cut chicken (cut chicken into 1/2 inch cubes (all sides are 1/2 inch) for faster cooking ) , wide egg noodles , celery , carrots , white onions , garlic clove , salt, turmeric , pepper powder , and water.
- I used Instant Pot Duo Evo Plus 8 Quart for cooking. Place the inner vessel into the Instant Pot. Dump all the ingredients including the mentioned amount of water , stir once. Close the LID of the Instant Pot . Press the PRESSURE COOK mode on HIGH power, and SET CUSTOM TIMER to “FOUR” minutes. SEAL the Pressure Valve ( this model IP automatically seals the vent). Switch off the KEEP WARM MODE ( light should not be on in the keep warm mode). Now press START. After the pressure cooking is done. Press CANCEL . Then do QPR (quick pressure release) by moving quick release switch from SEAL TO VENT. After the steam is released, open the lid (remove the bones and discard - if using it for broth ), Stir well , and serve the chicken soup hot with some bread.
INSTANT POT CHICKEN NOODLE SOUP RECIPE | EASY & HEALTHY ...
From evolvingtable.com
5/5 (2)Total Time 40 minsCategory Dinner, SoupCalories 428 per serving
- Set a 6-quart Instant Pot to the sauté function and add oil and onions. Sauté for 2-3 minutes. Add crushed garlic and continue sautéing for an additional minute.
INSTANT POT CHICKEN NOODLE SOUP - EASY CHICKEN RECIPES
From easychickenrecipes.com
4.4/5 (14)Total Time 35 minsCategory Main CourseCalories 531 per serving
- Turn instant pot to “saute” mode and add in oil, onion, carrots, and celery. Cook until almost cooked through, about 3-5 minutes.
- Secure lid on instant pot and switch the valve to the “sealing” position. Set instant pot to “pressure cook.” Start timer on instant pot to 15 minute and use quick release.
INSTANT POT CHICKEN NOODLE SOUP - SWEET PEAS AND SAFFRON
From sweetpeasandsaffron.com
5/5 (1)Total Time 1 hr 5 minsCategory SoupCalories 306 per serving
- Combine- Add all ingredients except noodles to the stainless steel insert of your Instant Pot. Stir to combine.
- Cook- Place the lid on your Instant Pot and set the steam release handle in the ‘sealing’ position. Pressure cook on high pressure for 10 minutes. When the Instant Pot beeps, allow it to naturally depressurize (aka just let it sit) for 10 minutes, before releasing the remaining pressure.
- Remove chicken + bay leaf- use tongs to transfer the chicken thighs to a clean bowl. Remove the bay leaves and discard.
INSTANT POT CHICKEN NOODLE SOUP - KEVIN IS COOKING
From keviniscooking.com
5/5 (3)Calories 310 per servingCategory Dinner, Lunch, Main, Soup
- Turn Instant Pot to the Saute setting and add the oil and butter stir until butter has melted. Add the onion, carrots and celery and saute for 3 minutes. Add the garlic and saute 1 minute more.
- Season with salt and pepper, thyme and stir. Add the flour and stir to coat and saute 1 minute. Pour in the chicken broth and turmeric (optional). Add 1/4 cup of the parsley and the chicken pieces. Pour in 2 cups of water.
- Once the Soup cycle is complete, wait until the natural release cycle is finished (about 10 minutes), or do a Quick Release (see manufacturers instructions). Remove the chicken pieces from the soup and shred the chicken.
INSTANT POT CHICKEN NOODLE SOUP - MY HEAVENLY RECIPES
From myheavenlyrecipes.com
Estimated Reading Time 2 mins
- Turn your Instant Pot to Sauté mode. Once the pot is hot, add in your oil, carrots and onion. Stir well until the carrots and onions are soft and cooked. This should take about 3 minutes. Add the garlic to the veggies. Stir and mix well.
- Hit cancel on your Instant Pot. Add in your seasonings: oregano, salt, pepper, and bay leaf. Mix well.
- Add in your chicken broth and water. (If using raw chicken, place your raw chicken, place your diced cubes of chicken into the pot. Make sure the liquid is covering them well.).
- Close the Instant Pot by twisting the lid on. Close the valve. Set the Instant Pot to High Pressure for 7 minutes. To reach pressure, it will take about 20 minutes.
INSTANT POT CHICKEN NOODLE SOUP - RACHEL COOKS®
From rachelcooks.com
Ratings 159Calories 435 per servingCategory Soups And Stews
- Add oil, carrots, celery, onion, salt and pepper. Cook, stirring frequently, until onions are translucent.
- Add broth, water, chicken, thyme, bay leaf, thyme, bay leaf, and rosemary. Secure lid and turn valve to "seal." Set Instant Pot on Manual for 11 minutes. Quick release pressure when done cooking. Remove chicken to a plate, and remove and discard bay leaf and rosemary sprig.
- Turn Instant Pot back to Sauté. When soup comes to a boil, add noodles and continue to cook, stirring occasionally, until noodles are tender, or about 7-8 minutes (check the package for exact cooking time).
QUICK AND EASY INSTANT POT CHICKEN NOODLE SOUP - LIVE …
From livesimply.me
Ratings 13Calories 253 per servingCategory Main Course, Soup
- Plug your Instant Pot in and push the Sauté button. The screen on the front will read On and the bottom of the pot will get hot to sauté.
- Melt the butter in the Instant Pot. Once melted, add the onion, carrot, celery, and a big pinch of salt to bring out their juices. Cook the veggies for about 5 minutes until they're soft and sweet.
- Add the broth, chicken, and noodles, and turn off the Instant Pot so the sauté mode turns off. Put the lid on your Instant Pot, turn the vent valve to closed, and push the Soup button. Use the manual buttons (the +/- buttons) to bring the time down to 4 minutes. It will turn on automatically after a few seconds.
INSTANT POT CHICKEN NOODLE SOUP - RASA MALAYSIA
From rasamalaysia.com
Reviews 5Calories 129 per servingCategory Instant Pot Recipes
- Turn a 6-quart Instant Pot to the high sauté setting. Add the oil and once hot add the carrots, celery, garlic, onion, salt and a large pinch of ground black pepper. Cook, stirring, until the vegetables are slightly softened, 4 to 5 minutes.
- Add the chicken and 8 cups water. Cover the pot and select Manual and set to High pressure for 20 minutes.
- When it beeps, turn to Quick Release. When the valve drops, remove the cover carefully. Use a pair of tongs to remove the chicken from the pot and put it into a large bowl and allow to cool for several minutes. Using your hands or two forks, remove the skin and bones from the chicken and shred the meat into bite-sized pieces.
INSTANT POT CHICKEN NOODLE SOUP - EASY AND HEALTHY RECIPE
From kristineskitchenblog.com
5/5 (27)Total Time 55 minsCategory Main Course, SoupCalories 269 per serving
- Press the sauté button on the Instant Pot and add the olive oil to the pot. Once the pot is hot, add the onion, carrots and celery and cook, stirring occasionally, until veggies start to soften, about 3 minutes. Stir in the garlic.
- Add the dried oregano, thyme, bay leaf, salt, pepper, broth and water to the pot. Stir. Nestle the chicken into the broth.
- Close the Instant Pot lid and turn the valve to the sealing position. Pressure cook on high pressure for 7 minutes. The Instant Pot will take about 20 minutes to reach pressure and then the cook time will begin counting down.
INSTANT POT CHICKEN NOODLE SOUP - SPEND WITH PENNIES
From spendwithpennies.com
5/5 (180)Total Time 20 minsCategory Chicken, Dinner, Entree, Main CourseCalories 198 per serving
- Add remaining ingredients except noodles. Select SOUP (or MANUAL), HIGH PRESSURE and change the time to 10 minutes. The instant pot will take about 10 minutes to build pressure.
- Quick release pressure. Once cooked, remove and discard bay leaf. Remove chicken breasts and shred with a fork.
- Turn Instant Pot onto SAUTE. Once broth begins to boil, add egg noodles and allow to simmer 6-8 minutes or until tender.
INSTANT POT CHICKEN NOODLE SOUP - MEATLOAF AND MELODRAMA
From meatloafandmelodrama.com
Ratings 8Calories 64 per servingCategory Main
EASY INSTANT POT CHICKEN NOODLE SOUP - RECIPES FROM A PANTRY
From recipesfromapantry.com
Ratings 9Calories 413 per servingCategory Main
- Then, add in the chicken fillets, Italian seasoning, caraway seeds, garlic, ginger, rosemary, and chicken broth and season with salt and pepper.
EASY INSTANT POT CHICKEN NOODLE SOUP — HONEST GRUB, HONEST ...
From honestgrubhonestfoodie.com
4.6/5 (27)Category DinnerCuisine AmericanCalories 335 per serving
- In Instant Pot add the 2 tbsp garlic ghee and press saute. Add in the onions and garlic. Saute for 3 minutes.
- Next add in the carrots and celery. Continue to have the Instant Pot on saute. Continue to stir with spatula so it does not stick. Add in 1 tsp of thyme, 1/2 tsp of oregano and 1/2 tsp salt. Saute for 4 minutes.
- Then add in the chopped chicken breast, mix until throughly combined and saute for another 4 minutes. Add in the remaining seasoning : 1 tsp parsley, 1 tsp thyme, 1 tsp salt, 1/2 tsp oregano, 1/2 tsp pepper, 1/2 tsp garlic powder, 1/4 tsp paprika, 1/4 tsp tumeric and 1/8 tsp cayenne. Mix until combined and make sure nothing is sticking on the bottom of the Instant Pot.
- Pour in the 6 cups chicken broth and break the spagheti noodles in half and place on top and press into the broth. Secure Instant Pot lid and lock the pressure release valve. Turn on High Pressure for 10 minutes. Once the 10 minutes are up it will beep and dispaly LO 00. Then let it Naturally relrease for 8 minutes. It will read LO 08. Then quick release, and take lid off when float valve drops.
INSTANT POT CHICKEN NOODLE SOUP (QUICK & EASY) - DELICIOUS ...
From deliciousmeetshealthy.com
Ratings 8Total Time 28 minsCategory Main Course, SoupCalories 319 per serving
- Turn the Instant Pot to the 'Saute' setting and add the oil and butter. Stir until butter has melted. Add the onion, carrots, and celery and saute for about 3 minutes, or until the onions soften. Add the garlic and saute for about 30 seconds.
- Season with salt and pepper, and add thyme. Season the chicken thighs with salt and pepper on both sides and add them to the pot. Pour carefully the chicken broth and water.
- Once the Soup cycle is complete do a Quick Release. Carefully unlock and remove the lid. Remove the chicken thighs from the soup and place on a cutting board.
17 EASY INSTANT POT SOUP RECIPES - SPICE CRAVINGS
From spicecravings.com
Estimated Reading Time 5 mins
INSTANT POT CHICKEN NOODLE SOUP | MOM ON TIMEOUT
From momontimeout.com
5/5 (1)Category Entree, Main Dish, SoupServings 6Calories 376 per serving
EASY INSTANT POT CHICKEN NOODLE SOUP - SWEET TEA AND SPRINKLES
From sweetteaandsprinkles.com
4/5 (42)Total Time 37 minsCategory SoupCalories 319 per serving
INSTANT POT® CHICKEN NOODLE SOUP - [STAGE] SWANSON
From stage.campbells.com
Servings 4Calories 120 per servingTotal Time 30 mins
INSTANT POT CHICKEN NOODLE SOUP (WITH VIDEO) ⋆ SUGAR ...
From sugarspiceandglitter.com
Category Instant Pot RecipesCalories 252 per serving
INSTANT POT CHICKEN NOODLE SOUP - THE COOKIE ROOKIE®
From thecookierookie.com
5/5 (4)Total Time 1 hrCategory SoupCalories 380 per serving
INSTANT POT CHICKEN NOODLE SOUP {EASY} - THE FRUGAL GIRLS
From thefrugalgirls.com
Reviews 36Servings 8Cuisine AmericanCategory Entree
INSTANT POT CHICKEN NOODLE SOUP {25 MINUTES} | LIFE MADE ...
From lifemadesimplebakes.com
4.8/5 (4)Total Time 25 minsCategory SoupCalories 135 per serving
INSTANT POT CHICKEN NOODLE SOUP - THE HAPPIER HOMEMAKER
From thehappierhomemaker.com
Cuisine AmericanTotal Time 55 minsCategory SoupCalories 400 per serving
INSTANT POT CHICKEN NOODLE SOUP - SUGAR AND SOUL
From sugarandsoul.co
5/5 (1)Total Time 55 minsCategory SoupCalories 344 per serving
INSTANT POT CHICKEN NOODLE SOUP - MAMA NEEDS CAKE
From mamaneedscake.com
4.9/5 (11)Total Time 30 minsCategory Instant PotCalories 506 per serving
INSTANT POT CHICKEN NOODLE SOUP WITH FROZEN CHICKEN · THE ...
From temeculablogs.com
Category Entree, SoupCalories 233 per serving
13 QUICK AND EASY INSTANT POT SOUP RECIPES - JUST A PINCH
INSTANT POT CLASSIC CHICKEN NOODLE SOUP IN 6 MINUTES ...
From youtube.com
INSTANT POT CHICKEN NOODLE SOUP | FOODTALK
From foodtalkdaily.com
INSTANT POT CHICKEN NOODLE SOUP SERIOUS EATS | INSTANT POT ...
From instantpotsupply.com
EASY CHICKEN NOODLE SOUP RECIPE INSTANT POT - MY FOOD RECIPES
From myfoodrecipes.info
BEST INSTANT POT CHICKEN NOODLE SOUP RECIPE – INSTANT POT
From tonywong.us
13 EASY INSTANT POT SOUP RECIPES | PRESSURE COOKER SOUPS ...
From foodnetwork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love