Vegetarian Instant Pot Chicken Noodle Soup
Total time1 hr
Prep time15 min
Cook time35 min
4.6(4)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and sliced into ¼-inch rounds
- 3 stalks celery, sliced into ¼-inch pieces
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried parsley
- ½ tsp black pepper
- ½ tsp salt, plus more to taste
- 1 ½ lb boneless, skinless chicken breasts
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 6 cups low-sodium chicken broth
Chef's tipUse the same amount of low-sodium vegetarian chicken-style broth. - 2 cups wide egg noodles, dry
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Select the Sauté function on the Instant Pot and heat the olive oil until shimmering, about 1 minute. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent, about 4–5 minutes.
- 2
Add the garlic, dried thyme, dried parsley, salt, and black pepper and cook, stirring constantly, until fragrant, about 1 minute. Press Cancel to turn off the Sauté function.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!