This Instant Pot Chicken Noodle Soup is warm, comforting, and ready in no time! It’s filled with tender chicken, fresh veggies, and soft noodles that soak up all the flavor.
I love making this soup when I need a quick dinner. Plus, who doesn’t enjoy a bowl of hearty soup on a chilly day? It’s like a warm hug! 😊
Key Ingredients & Substitutions
Chicken Broth: I suggest using low sodium chicken broth so you can control the saltiness. If you’re making this vegan, swap it for vegetable broth for a lighter option.
Chicken: Boneless, skinless chicken breasts are typical, but thighs can add more flavor. For a quicker version, shredded rotisserie chicken is a great shortcut!
Noodles: Egg noodles are classic, but you can use whole wheat noodles for more fiber, or gluten-free noodles if needed. Just check the cooking time, as it may vary.
Vegetables: Carrots and celery are great, but you could toss in peas, corn, or even spinach for extra veggies! Experiment with what you have on hand!
How Do I Get the Best Flavor from My Instant Pot Chicken Noodle Soup?
The sauté step is crucial for building flavor. Cooking the onions, carrots, and celery first allows their natural sweetness to come out. Don’t rush this step; it makes a big difference!
- Always make sure to sauté until onions are translucent before adding garlic to avoid burning it.
- When adding the broth and spices, take a moment to stir well so everything combines nicely before adding the chicken.
The pressure cooking helps lock in all those flavors, but remember to shred the chicken after cooking. This way, it absorbs more of the broth and spices, making each spoonful delicious!
Instant Pot Chicken Noodle Soup
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 8 cups chicken broth (preferably low sodium)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
- 1.5 pounds boneless, skinless chicken breasts
- 8 ounces egg noodles or wide egg noodles
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
Time Needed:
This wonderful soup takes about 15 minutes for preparation and about 30 minutes for cooking in the Instant Pot, making it a perfect one-pan meal ready in under an hour!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Begin by setting the Instant Pot to ‘Sauté’ mode. Once it gets hot, add the olive oil. Toss in the diced onion, sliced carrots, and celery. Cook these together until the onions are soft and translucent, which should take about 4-5 minutes. This is where the flavor starts!
2. Add Garlic:
Next, throw in the minced garlic and sauté for about 30 seconds. You’ll know it’s ready when your kitchen smells amazing!
3. Combine the Broth and Spices:
Pour in the chicken broth, and add in the dried basil, oregano, thyme, and a sprinkle of salt and pepper. Give everything a good stir to mix it nicely.
4. Add the Chicken:
Now, place the chicken breasts into the broth. Make sure they’re submerged as this helps them cook evenly!
5. Pressure Cook:
Seal the lid on your Instant Pot securely and set it to ‘Manual’ or ‘Pressure Cook’ on high for 12 minutes. You’re going to love how fast this cooks!
6. Quick Release the Pressure:
After the cooking time is up, carefully perform a quick release of the pressure by switching the valve to venting. Be cautious of the steam!
7. Shred the Chicken:
Once all the pressure is released, remove the chicken breasts and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces.
8. Cook the Noodles:
Set the Instant Pot back to ‘Sauté.’ Add the egg noodles directly into the boiling broth, and cook them according to package instructions, which usually takes about 5-7 minutes until they’re tender.
9. Mix in Chicken and Parsley:
Stir the shredded chicken back into the soup and add in the chopped fresh parsley. Taste your soup and adjust the seasoning with extra salt or pepper if needed.
10. Serve and Enjoy:
Finally, ladle the hot soup into bowls. Garnish with a sprinkle of parsley on top for a fresh touch. Enjoy this comforting bowl of goodness!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken! Just keep in mind that you’ll need to increase the cooking time to about 15-18 minutes to ensure it’s cooked through. The Instant Pot will automatically adjust, but make sure to check if it’s fully cooked and reaches an internal temperature of 165°F.
Can I Make This Soup Ahead of Time?
Absolutely! You can make the soup ahead and store it in the fridge for up to 3 days. Just note that the noodles may continue to soak up the broth and get soft. You can always add a bit more broth when reheating.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup in portions for up to 3 months. Just remember to leave out the noodles before freezing, as they can become mushy. Add fresh noodles when you reheat!
What Can I Substitute for Egg Noodles?
If you want to substitute egg noodles, try using whole wheat or gluten-free pasta. Just adjust the cooking time according to the package instructions. Alternatively, you can use spiralized vegetables like zucchini or carrots for a low-carb option!
