Delicious, Healthy & Quick Weight Watchers Instant Pot Chicken Noodle Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 1 Large White Onion, Chopped Small
  • 2 Celery Stalks, Chopped Small
  • 4 Carrots, Peeled and Sliced in Rounds or Diagonally
  • Salt & White Pepper to Taste
  • 6 Cups of Fat Free Chicken Broth
  • 2 Cups of Cooked Skinless & Boneless Chicken Breast, Shredded or Diced
  • 2 Cups of Cooked Egg Noodles (Keep separate)
  • Butter Flavored Cooking Spray
  • Fresh Parsley, Snipped, Optional
  1. Spray the base of the Instant Pot with butter flavored vegetable spray, set on saute mode and turn on to heat. Add in 3 tablespoons of water along with the onion and cook for about 2 minutes. Now add in the celery and carrots and continue cooking for 5 minutes.
  2. Add in the cooked chicken and the broth. Season to taste with salt and pepper.
  3. Cover the Instant Pot and cook on the the Soup setting for 5 minutes.
  4. Release pressure, uncover the Instant Pot and stir together well.  Add in more salt and/or pepper to taste.
  5. If serving immediately, put ½ cup of cooked egg noodles into 4 bowls, add soup and enjoy. Top with fresh snipped parsley, if using. If freezing, divide the cooked egg noodles among 4 containers, add soup, cool and freeze.
  6. This makes 4 servings at 3 Points per serving or you can spread this out to 6 servings. Just place ⅓ cup of noodles into each bowl. Doing this will change the points from 3 to 2 per serving.
Recipe by Dee Dee Does at