Instant Pot Chicken Noodle Soup – This delicious and hearty soup With tender chicken, perfectly cooked noodles, and a flavorful broth, this one-pot wonder is ready in under 30 minutes without compromising on taste.
Why You’ll Love This Recipe
- Quick and Convenient: The Instant Pot slashes cooking time while locking in flavor.
- Healthy Comfort Food: Packed with protein, vitamins, and whole grains, it’s a nourishing meal.
- Customizable: Easily adjust ingredients to suit dietary preferences or what’s in your pantry.
Ingredients You’ll Need
- Chicken: Boneless, skinless chicken breasts or thighs work best, but you can use bone-in for extra flavor.
- Vegetables: Classic mirepoix (onion, carrots, and celery) forms the flavor base.
- Noodles: Egg noodles are traditional, but feel free to swap for gluten-free or whole-grain options.
- Broth: Chicken broth or stock adds depth and richness.
- Seasonings: Garlic, bay leaves, thyme, and parsley elevate the soup’s taste.
Tips and Tricks for Perfect Instant Pot Chicken Noodle Soup
- Sauté for Maximum Flavor: Use the sauté function to cook the onions, carrots, and celery before pressure cooking. This step builds a rich flavor base.
- Don’t Overcook the Noodles: Add the noodles after pressure cooking and use the sauté function to cook them. This prevents mushy noodles.
- Shred Chicken Easily: After pressure cooking, remove the chicken and shred it with two forks. It will be tender and easy to handle.
- Layer Ingredients: Place the chicken on top of the vegetables to ensure even cooking.
- Natural Pressure Release: Allow the Instant Pot to release pressure naturally for 5-10 minutes to retain the broth’s flavor.
How to Make Instant Pot Chicken Noodle Soup with Frozen Chicken?
Follow the recipe as instructed below but you have to add 10 more minutes to your cooking time because frozen chicken takes little longer in the instant pot to come to pressure, but you can speed up this process by adding boiling water to it.
Can I make this Chicken Noodle Soup Instant Pot Recipe on Stove?
Yes absolutely! It’s pretty much the same process to the Instant Pot method. I have already shared the stovetop version of this recipe here.
Quick Tips and Tricks
- You can use both chicken breasts or boneless skinless thighs together, this will produce more delicious broth than just the breasts.
- For quick pressure, add boiling water in the beginning.
- For a thick hearty soup add frozen peas and corn (after it is cooked)
How to Serve
Serve this hearty soup with:
- Crusty bread or dinner rolls for dipping.
- A light side salad to balance the meal.
- Crackers for a satisfying crunch.
For garnish, sprinkle chopped parsley, a dash of black pepper, or a squeeze of lemon juice for added brightness.
How to Store and Reheat
Refrigerate: Let the soup cool completely and store it in an airtight container in the refrigerator for up to 4 days. Store noodles separately to prevent them from soaking up all the broth.
Freeze: For longer storage, freeze the soup (without noodles) in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Warm the soup on the stovetop or in the Instant Pot using the sauté function. If adding frozen noodles, cook them directly in the reheated soup.
Recipe FAQs
1. Can I use frozen chicken?
Yes! You can use frozen chicken, but increase the cooking time by 3-5 minutes. Ensure the chicken reaches an internal temperature of 165°F.
2. Can I make this ahead of time?
Absolutely! This soup tastes even better the next day as the flavors meld together. Just keep the noodles separate until you’re ready to serve.
3. What’s the best type of noodle to use?
Wide egg noodles are traditional, but any pasta that holds its shape, like fusilli or rotini, works well.
4. Can I double the recipe?
Yes, as long as your Instant Pot is large enough to accommodate the ingredients without exceeding the max fill line.
5. What can I use instead of chicken?
Turkey is a great substitute, especially if you have leftovers from a holiday meal.
Instant Pot Chicken Noodle Soup
Instant Pot Chicken Noodle Soup - This delicious and hearty soup With tender chicken, perfectly cooked noodles, and a flavorful broth, this one-pot wonder is ready in under 30 minutes without compromising on taste.
Ingredients
- 4 boneless skinless chicken thighs, trimmed of all fat (about 1 pound total)
- 1 cup 1 1/2 oz egg noodles
- 1/4 teaspoon kosher salt
- 4 cups low-sodium chicken broth
- 1 teaspoon olive oil
- 2 bay leaves
- 3 cloves garlic, minced
- 1/2 cup diced onion
- 1/2 cup peeled and sliced carrot
- 1/2 cup diced celery
- 1/8 black pepper, to taste
- parsley, for garnish
Instructions
- Season the chicken pieces with salt and pepper.
- Turn on the instant pot to saute mode and add oil.
- Add the celery, carrot, onion, and garlic and sauté for 4 to 5 minutes until soft.
- Now add the chicken, bay leaves, broth. Cover and cook on high pressure for about 15 minutes and let it do a natural pressure release.
- Remove the chicken. Discard bay leaves and shred the chicken with two forks and return to the soup, add the noodles and cook on high pressure for 2 minutes. Do a natural pressure release.
- Take it out from the instant pot and garnish with parsley.
- Serve.
Nutrition Information
Yield
4Serving Size
4Amount Per Serving Calories 279Total Fat 12gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 8gCholesterol 140mgSodium 384mgCarbohydrates 13gFiber 2gSugar 3gProtein 33g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
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Final Thoughts
This Instant Pot Chicken Noodle Soup is the epitome of comfort in a bowl. It’s quick, easy, and endlessly adaptable, ensuring there’s a version for everyone in the family. Whether you’re fighting a cold or just looking for a warm hug in soup form, this recipe will not disappoint.
