Instant Pot Chicken Noodle Soup

There is nothing quite like a steaming bowl of chicken noodle soup to warm the soul. This Instant Pot version brings together tender shredded chicken, vibrant vegetables, and hearty egg noodles in a fraction of the time, making it the ultimate cozy meal for any day of the week.

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Whether you are feeling under the weather or simply need a quick weeknight dinner, this recipe delivers a rich, savory broth and perfectly cooked noodles every time. Using the Instant Pot ensures that the flavors of thyme and parsley meld beautifully with the poultry and vegetables in just minutes.

Ingredients

• 1 lb (450 g) boneless, skinless chicken breasts or thighs
• 1 medium onion, diced
• 3 medium carrots, peeled and sliced
• 3 celery stalks, sliced
• 3 cloves garlic, minced
• 8 cups (2 liters) low-sodium chicken broth
• 1 tsp dried thyme
• 1 tsp dried parsley
• 1 bay leaf
• 1/2 tsp black pepper
• 1 tsp salt (or to taste)
• 6 oz (170 g) egg noodles
• 2 tbsp fresh parsley, chopped (optional)
• 1 tbsp olive oil

Instructions

Step 1

Set the Instant Pot to Sauté mode. Add olive oil, then sauté onion, carrots, and celery for 3–4 minutes until softened.

Step 2

Add garlic and cook for 30 seconds until fragrant.

Step 3

Place chicken breasts or thighs on top of the vegetables.

Step 4

Pour in chicken broth, add thyme, parsley, bay leaf, black pepper, and salt. Stir gently.

Step 5

Lock the lid, set the valve to Sealing, and cook on High Pressure for 10 minutes.

Step 6

Allow a natural pressure release for 5 minutes, then carefully quick-release any remaining pressure.

Step 7

Remove chicken to a plate and shred using two forks.

Step 8

Set the Instant Pot to Sauté mode again. Add egg noodles and simmer for 5–6 minutes, or until noodles are tender.

Step 9

Return shredded chicken to the pot, stir to combine, and adjust seasoning as needed.

Step 10

Discard the bay leaf. Ladle soup into bowls and garnish with fresh parsley if desired.

Zusatztipps für die Zubereitung

For the best results, use a knife and cutting board to prep all your vegetables before starting the sauté mode. When the cooking is finished, use two forks to shred the chicken efficiently. Using the natural pressure release for 5 minutes is crucial as it keeps the chicken tender and prevents it from becoming tough during the quick-release phase.

Varianten und Anpassungen

This recipe is highly adaptable to different dietary needs. For a gluten-free version, simply substitute the egg noodles with gluten-free noodles. If you are in a major rush, you can skip the chicken pressure cooking phase by adding shredded rotisserie chicken at the same time as the noodles. Always check labels to ensure your noodles meet egg-free requirements if necessary.

Serviervorschläge

Serve this soup hot, ladled into deep bowls. For an extra pop of brightness, add a dash of fresh lemon juice just before serving. Garnish with chopped fresh parsley to enhance the savory aroma and present a beautiful, vibrant dish to your family.

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With only 240 calories and 22g of protein per serving, this Instant Pot Chicken Noodle Soup is a wholesome and satisfying choice for any meal. Enjoy the simplicity and warmth of this classic American comfort dish tonight.

Recipe FAQs

→ Can I use frozen chicken for this soup?

Yes, you can use frozen chicken breasts or thighs. Add 3-5 minutes to the pressure cooking time to ensure the chicken cooks through completely and reaches a safe internal temperature.

→ What type of noodles work best?

Traditional egg noodles are classic, but you can use any pasta shape you prefer. Rotini, penne, or even rice noodles work well. Adjust cooking time based on the pasta package directions.

→ How do I prevent noodles from getting mushy?

Cook noodles separately and add them to individual bowls when serving, or cook them in the Instant Pot on Sauté mode after pressure cooking as directed. This prevents overcooking during storage.

→ Can I make this soup ahead of time?

Absolutely! Store the soup base without noodles in the refrigerator for up to 4 days or freeze for up to 3 months. Cook fresh noodles when reheating to maintain the best texture.

→ How can I make this soup creamier?

Stir in 1/2 cup of heavy cream, coconut milk, or cream cheese at the end of cooking. You can also add a roux made from butter and flour to thicken the broth for a richer consistency.

→ What vegetables can I add or substitute?

Feel free to add peas, corn, green beans, or potatoes. Swap celery for fennel or add fresh spinach at the end. Root vegetables like parsnips or turnips also complement the flavors beautifully.