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chicken noodle soup
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4.75 from 12 votes

Instant Pot Chicken Noodle Soup with Kale

A healthy, quick and EASY homestyle chicken noodle soup in Instant Pot
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Soup
Cuisine: American
Servings: 4
Calories: 312kcal


  • 1 tablespoon oil
  • 2 tablespoons garlic minced
  • 1 cup yellow onion finely diced
  • 1 cup carrots peeled and sliced
  • 1 cup celery sliced
  • 1 pound chicken breasts
  • 4 cups low sodium chicken broth better than bouillon chicken broth base
  • 2 cups egg noodles no yolks egg white noodles
  • 4 handfuls baby kale or baby spinach
  • black pepper
  • 1 tablespoon parsley chopped for garnish


  • Turn Instant Pot to Saute mode. Add oil, garlic, onion, carrots and celery. Saute for 30 seconds. Add chicken breasts, broth and give a quick stir. Close Instant Pot lid with pressure valve to sealing. Pressure cook for 8 minutes (5 mins for thin chicken breasts) Allow natural pressure release.
  • Open the Instant Pot. Take the Chicken Breasts out and shred them with a a fork.
  • Set Instant Pot to Saute mode. Add egg noodles and shredded chicken. Cook for 4-5 mins or until the egg noodles are cooked.
  • Add baby kale and stir everything together. Turn the Instant Pot off. Garnish with black pepper and fresh parsley.



You can add any greens you like in the end. We love baby kale and baby spinach!


Calories: 312kcal | Carbohydrates: 28g | Protein: 31g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 88mg | Sodium: 1062mg | Potassium: 1176mg | Fiber: 2g | Sugar: 4g | Vitamin A: 11270IU | Vitamin C: 94.5mg | Calcium: 149mg | Iron: 2.4mg
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