There’s nothing quite like a warm bowl of homemade soup to soothe the soul, especially on a chilly evening or when you’re feeling under the weather. This Instant Pot Chicken Noodle Soup is not only quick and easy to prepare, but it’s also packed with flavor and nutrition. The convenience of the Instant Pot means that you can whip up this comforting dish in just about 35 minutes—perfect for busy weeknights or when you need a satisfying meal in a hurry. By using fresh ingredients, you’re ensuring that every bite is bursting with wholesome goodness, making this soup delightful for the whole family.
This recipe stands out not just for its simplicity, but for the depth of flavor it brings. The aromatic combination of sautéed onions, carrots, and celery creates a savory base that perfectly complements the tender chicken and hearty noodles. And let’s not forget the fragrant herbs that elevate the taste profile, bringing warmth and comfort right when you need it most. The versatility of this soup means you can customize it to your family’s preferences, ensuring that everyone at the table feels satisfied and nourished.
Why You’ll Love This Instant Pot Chicken Noodle Soup
- Quick and Easy: With the Instant Pot, you’ll have a flavorful meal ready in just 35 minutes, making it perfect for busy days.
- Healthy Ingredients: Fresh vegetables, lean chicken, and egg noodles create a nourishing dish that’s perfect for any season.
- Crowd-Pleaser: This soup appeals to both kids and adults, making it a fantastic option for family dinners.
- Customizable: Feel free to adjust the ingredients or add more veggies to suit your tastes.
- Meal Prep Friendly: Make a big batch and store leftovers for easy meals throughout the week.
Preparation Phase & Tools to Use
Before diving into the cooking process, it’s crucial to prepare both your kitchen and your ingredients. Start by gathering all the necessary ingredients so that everything is within reach, which will make the cooking process smooth. You’ll need a cutting board and a sharp knife for dicing the vegetables and cutting the chicken if necessary. Measuring cups and spoons will be handy for accurate ingredient portions. Don’t forget about the Instant Pot itself, as it’s the star of this recipe—ensure it’s clean and ready for use.
Besides the basic tools, having some additional utensils like a spoon for stirring and a couple of bowls for any prepped ingredients can speed up your workflow. Chop the onion, carrots, and celery ahead of time, and set them aside. Make sure the chicken is thawed if it was frozen, and consider trimming any excess fat for a healthier meal. This organization helps you maintain focus during cooking, allowing you to enjoy the process and the delightful aromas that will soon fill your kitchen.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 1/2 pounds boneless skinless chicken breasts or thighs
- 6 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups egg noodles
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Step 1: Sauté Vegetables
Begin by setting your Instant Pot to the Sauté mode. Add the olive oil and let it heat up briefly before tossing in the diced onions, carrots, and celery. Sauté these vegetables for about 3-5 minutes until they become tender and the onions turn translucent. Stir occasionally to ensure that they do not stick to the bottom of the pot. Once the vegetables are softened, add the minced garlic and cook for an additional minute or until fragrant. This step sets a flavorful foundation for your soup, and the aroma will surely entice everyone around.
Step 2: Cook Chicken
Next, it’s time to add the star of the dish—the chicken! Place the boneless skinless chicken breasts or thighs into the pot. Pour in the low-sodium chicken broth along with the dried thyme, dried parsley, bay leaf, salt, and black pepper. Stir gently to combine, ensuring the chicken is submerged in the broth. Close the lid of the Instant Pot, ensuring the vent is sealed, and select the ‘Manual’ or ‘Pressure Cook’ setting. Set the timer for 10 minutes. Once the timer goes off, allow for a natural pressure release for 5 minutes, followed by a quick release to let out the remaining steam. Carefully remove the chicken from the pot and use a fork to shred it into bite-sized pieces.
Step 3: Add Noodles
After shredding the chicken, it’s time to add the egg noodles to the Instant Pot. Switch back to the Sauté mode and stir in the noodles. Let them cook uncovered for about 4-6 minutes, or until they become tender, stirring occasionally. This method allows the noodles to absorb all the delicious flavors from the chicken and broth, creating a rich and hearty soup. Once the noodles are cooked, return the shredded chicken to the pot, stirring to combine everything. Adjust the seasoning if needed, and remember to remove the bay leaf before serving.
Variations
- Protein: Swap the chicken for turkey or even tofu for a vegetarian version.
- Vegetables: Add peas, corn, or spinach for more color and nutrients.
- Spices: Experiment with different herbs like rosemary or dill for a unique flavor twist.
Cooking Notes
- Make sure to adjust the salt level according to the broth you use; low-sodium options are ideal to control sodium intake.
- For a creamy version, consider adding a splash of cream or milk just before serving.
Serving Suggestions
- Serve hot with a sprinkle of fresh parsley on top for a burst of flavor and color.
- Pair it with crusty bread or a side salad for a complete meal.
Tips
- Intensify the flavor further by adding a splash of lemon juice just before serving to brighten the taste.
- Cool any leftovers completely before storing in an airtight container in the fridge or freezer. It reheats well!
Prep Time, Cook Time, Total Time
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Nutritional Information
- Calories: 350 per serving
- Protein: 30g
- Sodium: 650mg
FAQs
Can I use frozen chicken in this recipe?
Yes, you can use frozen chicken. However, the cooking time may need to be increased by a few minutes.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Can I make this soup in advance?
Absolutely! This soup keeps well and can be made a day ahead. Reheat it on the stove or in the microwave.
What can I add for extra flavor?
Consider adding a splash of soy sauce or a dash of hot sauce for an extra kick!
Conclusion
This Instant Pot Chicken Noodle Soup is a delicious and wholesome option that brings the flavors of home-cooked comfort food to the table in no time. With its savory broth, tender chicken, and soft noodles, it’s sure to be a hit in your household. Don’t hesitate to experiment with variations based on your taste preferences or dietary needs. Whether you’re feeling under the weather or just in need of a cozy meal, this soup is ready to provide warmth and nourishment. We encourage you to try this recipe and share your experiences or variations in the comments below. Happy cooking!
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Instant Pot Chicken Noodle Soup
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
This Instant Pot Chicken Noodle Soup is a delicious and wholesome option that brings the flavors of home-cooked comfort food to the table in no time.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 1/2 pounds boneless skinless chicken breasts or thighs
- 6 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups egg noodles
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Begin by setting your Instant Pot to the Sauté mode. Add the olive oil and let it heat up briefly before tossing in the diced onions, carrots, and celery. Sauté these vegetables for about 3-5 minutes until they become tender and the onions turn translucent. Stir occasionally to ensure that they do not stick to the bottom of the pot. Once the vegetables are softened, add the minced garlic and cook for an additional minute or until fragrant.
- Next, it’s time to add the star of the dish—the chicken! Place the boneless skinless chicken breasts or thighs into the pot. Pour in the low-sodium chicken broth along with the dried thyme, dried parsley, bay leaf, salt, and black pepper. Stir gently to combine, ensuring the chicken is submerged in the broth. Close the lid of the Instant Pot, ensuring the vent is sealed, and select the ‘Manual’ or ‘Pressure Cook’ setting. Set the timer for 10 minutes. Once the timer goes off, allow for a natural pressure release for 5 minutes, followed by a quick release to let out the remaining steam. Carefully remove the chicken from the pot and use a fork to shred it into bite-sized pieces.
- After shredding the chicken, it’s time to add the egg noodles to the Instant Pot. Switch back to the Sauté mode and stir in the noodles. Let them cook uncovered for about 4-6 minutes, or until they become tender, stirring occasionally.
Notes
Make sure to adjust the salt level according to the broth you use; low-sodium options are ideal to control sodium intake.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: 350 kcal
- Sodium: 650 mg
- Protein: 30 g