Healthy Ingredient Recipes Healthy Meat & Poultry Recipes Healthy Chicken Recipes Healthy Chicken Soup Recipes Instant Pot Chicken & Vegetable Soup with Noodles Be the first to rate & review! To make a flavorful base for this soup—while still using some shortcuts—we pressure-cook store-bought broth with ginger, garlic, scallions, soy sauce and Shaoxing rice wine. By Breana Lai Killeen, M.P.H., RD Breana Lai Killeen, M.P.H., RD Instagram Breana Lai Killeen, M.P.H., RD, is EatingWell's former test kitchen & editorial operations manager. During her time at EatingWell, Breana oversaw the development, production and nutrition analysis of 500-plus recipes per year and helped manage day-to-day operations to keep everything running smoothly. Breana has a master's degree in public health from the University of North Carolina at Chapel Hill, is a graduate of Le Cordon Bleu London, a Wine Spirit & Education Trust-trained sommelier and a registered dietitian. EatingWell's Editorial Guidelines Published on December 27, 2021 Print Rate It Share Share Tweet Pin Email Photo: Greg DuPree Active Time: 30 mins Total Time: 30 mins Servings: 4 Nutrition Profile: Dairy-Free Heart Healthy Low-Calorie Nut-Free Jump to Nutrition Facts Ingredients 2 tablespoons toasted sesame oil 1 pound boneless, skinless chicken thighs, trimmed 6 scallions, sliced, whites and greens separated 1-inch knob fresh ginger, peeled 3 cloves garlic, peeled 4 cups low-sodium chicken broth 2 tablespoons reduced-sodium soy sauce 1 tablespoon Shaoxing rice wine or dry sherry 1 bunch broccolini, trimmed and halved 6 mini bell peppers, quartered and seeded (2 cups) 2 ounces Chinese egg noodles, broken into small pieces Directions Heat oil in an electric pressure cooker on Sauté mode. Add chicken and cook, flipping once, until lightly browned, 4 to 6 minutes. Transfer to a plate. Add scallion whites, ginger and garlic to the cooker and cook, stirring, until fragrant, about 30 seconds. Turn off heat. Add broth, soy sauce, Shaoxing (or sherry) and the chicken. Close and lock the lid. Cook on High pressure for 8 minutes. Release the pressure manually. Transfer the chicken to a cutting board and shred with two forks. Discard the ginger and garlic cloves. Return the cooker to Sauté mode and add broccolini, bell peppers and noodles. Cook until soft, about 5 minutes. Stir in the chicken. Serve topped with scallion greens. Equipment: Electric pressure cooker Rate it Print Nutrition Facts (per serving) 337 Calories 13g Fat 22g Carbs 33g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size 1 1/2 cups Calories 337 % Daily Value * Total Carbohydrate 22g 8% Dietary Fiber 2g 7% Total Sugars 4g Protein 33g 66% Total Fat 13g 17% Saturated Fat 3g 15% Cholesterol 110mg 37% Sodium 544mg 24% Potassium 904mg 19% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved