If you’re craving the ultimate comfort food that comes together in a flash, this Instant Pot Chicken Noodle Soup Recipe will quickly become your new favorite. It’s the perfect blend of tender chicken, perfectly cooked egg noodles, and a rich broth infused with aromatic vegetables and herbs. Whether you’re nursing a cold or just want a heartwarming meal after a busy day, this soup hits all the right notes with simplicity and soul-satisfying flavor.
Ingredients You’ll Need
Every ingredient in this Instant Pot Chicken Noodle Soup Recipe plays a crucial role in layering flavors and textures, making the soup more than just a meal but a soulful experience. Each component is straightforward yet essential for that classic, homey taste.
- 1 pound boneless, skinless chicken breasts or thighs: Choose thighs for extra juiciness or breasts for a leaner soup.
- 1 medium onion, diced: Adds sweetness and depth to the broth base.
- 3 medium carrots, peeled and sliced: Bring in vibrant color and subtle natural sweetness.
- 3 celery stalks, sliced: Provide aromatic earthiness and crunch.
- 3 cloves garlic, minced: Infuses the soup with a warm, fragrant punch.
- 8 cups low-sodium chicken broth: The heart of the soup, ensuring a rich, savory base.
- 1 teaspoon dried thyme: Offers a subtle herbal note that complements the chicken perfectly.
- 1 teaspoon dried parsley: Adds a fresh, lingering flavor.
- 1 bay leaf: Imparts a gentle depth and complexity to the broth.
- 1/2 teaspoon black pepper: Balances and enhances the overall taste without overwhelming.
- 1 teaspoon salt, or to taste: Essential to bring all the flavors together.
- 6 ounces egg noodles: Classic soup pasta that soaks up the flavorful broth beautifully.
- 1 tablespoon olive oil: Used to sauté aromatics and build the flavor foundation.
- 2 tablespoons fresh parsley, chopped (optional): Brightens the finished dish with a fresh pop of green.
How to Make Instant Pot Chicken Noodle Soup Recipe
Step 1: Sauté Aromatics
Start by setting your Instant Pot to Sauté mode and warming the olive oil. Toss in the diced onion, sliced carrots, and celery. Sauté them gently for 3 to 4 minutes until they soften and release those mouthwatering aromatic juices that form the backbone of your soup’s flavor.
Step 2: Build Flavor Base
Next, add the minced garlic and cook for about 30 seconds. This step is crucial because it unlocks the garlic’s fragrance without letting it burn, creating a warm, inviting scent that fills your kitchen.
Step 3: Position the Protein
Place the chicken breasts or thighs directly on top of your softened vegetables. This layering allows the chicken to soak in the aromas below without sticking to the bottom, ensuring even cooking and maximum flavor absorption.
Step 4: Add Liquid and Seasonings
Pour in the low-sodium chicken broth over the chicken and veggies. Sprinkle in the dried thyme, dried parsley, bay leaf, black pepper, and salt. Gently stir to combine, making sure all those wonderful herbs get distributed evenly throughout the pot.
Step 5: Pressure Cook Chicken
Secure the lid on your Instant Pot, set the valve to Sealing, and cook on High Pressure for 10 minutes. This quick cooking time breaks down the chicken perfectly, keeping it tender and juicy while infusing the broth deeply with flavor.
Step 6: Release Pressure
Allow a natural pressure release for 5 minutes so the cooking process can slow down gently, further tenderizing the chicken. Then, carefully perform a quick release to let out any remaining steam.
Step 7: Shred Chicken
Remove the chicken pieces and shred them with two forks. This shredded chicken will be the hearty, protein-packed centerpiece of your soup.
Step 8: Cook Pasta
Switch your Instant Pot back to Sauté mode, add the egg noodles straight into the broth, and simmer for 5 to 6 minutes until they reach that perfect al dente texture — tender but still with a little bite.
Step 9: Recombine and Season
Return the shredded chicken to the pot, stirring it gently into the broth and noodles for a perfect blend. Taste the soup and adjust the seasoning with a pinch of salt or pepper if needed, making it truly your own.
Step 10: Serve
Don’t forget to fish out and discard the bay leaf before serving. Ladle the soup into bowls and sprinkle with fresh parsley if desired to add a vibrant, fresh finish that elevates each spoonful.
How to Serve Instant Pot Chicken Noodle Soup Recipe
Garnishes
Fresh herbs like chopped parsley or even a sprinkle of dill add brightness and visual appeal to your soup. A squeeze of lemon juice or a dash of freshly cracked black pepper can also elevate the taste further, making each bowl a cozy comfort masterpiece.
Side Dishes
This soup pairs beautifully with simple sides like crusty bread or buttery garlic toast to soak up every last drop of broth. A crisp green salad also adds a refreshing contrast, balancing the heartiness of the soup perfectly.
Creative Ways to Present
For a fun twist, try serving the soup in a hollowed-out bread bowl or individual ramekins topped with a sprinkle of Parmesan cheese. Adding a drizzle of chili oil or a dollop of pesto on top introduces layers of flavor and makes it feel just that little bit special.
Make Ahead and Storage
Storing Leftovers
Store any leftover Instant Pot Chicken Noodle Soup Recipe in an airtight container in the refrigerator. It will stay fresh and delicious for up to 3 days, making it a perfect ready-to-go meal for busy days.
Freezing
This soup freezes wonderfully. Remove the noodles before freezing to prevent them from becoming mushy. Freeze the broth and shredded chicken separately or together in freezer-safe containers for up to 3 months.
Reheating
When you’re ready to enjoy your soup again, reheat it gently on the stovetop or in the microwave, adding cooked noodles or fresh pasta during reheating if you stored them separately. Stir well and adjust seasoning as needed for that freshly made taste.
FAQs
Can I use frozen chicken for this Instant Pot Chicken Noodle Soup Recipe?
Absolutely! You can start with frozen chicken breasts or thighs. The cooking time in the Instant Pot might increase slightly, but the pressure cooker handles frozen meat beautifully, making this recipe even more convenient.
What type of noodles work best in this soup?
Egg noodles are traditional and cook quickly, absorbing flavors without getting mushy. However, you can experiment with other small pasta shapes like ditalini, orzo, or even gluten-free noodles based on your preferences.
Can I make this soup vegetarian?
While this recipe is built around chicken, you could create a vegetarian version by swapping the chicken for hearty vegetables like mushrooms and using vegetable broth instead of chicken broth for a rich and satisfying meatless alternative.
How do I prevent the noodles from overcooking in the Instant Pot?
Because noodles cook quickly in the Instant Pot, it’s best to add them after the chicken has been pressure cooked. Simply switch to the Sauté mode and cook noodles in the simmering broth for a few minutes to avoid mushiness.
Is it possible to double the recipe?
Yes, you can double the ingredients, but be mindful not to exceed the maximum fill line of your Instant Pot. You might need to cook in batches or use a larger pressure cooker for best results.
Final Thoughts
This Instant Pot Chicken Noodle Soup Recipe is a total winner when it comes to comfort, speed, and flavor. It’s easy enough to whip up on a weeknight but special enough for thoughtful meal prep or soothing a sick day. Trust me – once you try it, this soup will be one you keep coming back to time and time again.
Print
Instant Pot Chicken Noodle Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Description
This hearty Instant Pot Chicken Noodle Soup is a comforting, flavorful dish perfect for chilly days or when you need a quick, wholesome meal. Tender chicken breasts or thighs are cooked with aromatic vegetables and herbs, then combined with egg noodles in a savory broth made effortlessly in your Instant Pot. Ready in just 30 minutes, this soup is an easy and nourishing family favorite.
Ingredients
Protein
- 1 pound boneless, skinless chicken breasts or thighs
Vegetables & Aromatics
- 1 medium onion, diced
- 3 medium carrots, peeled and sliced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
Liquids & Broth
- 8 cups low-sodium chicken broth
- 1 tablespoon olive oil
Seasonings & Herbs
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- 1/2 teaspoon black pepper
- 1 teaspoon salt, or to taste
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Pasta
- 6 ounces egg noodles
Instructions
- Sauté aromatics: Set your Instant Pot to Sauté mode and add olive oil. Sauté the diced onion, sliced carrots, and sliced celery for 3 to 4 minutes until the vegetables soften and become fragrant.
- Build flavor base: Add minced garlic to the pot and cook for about 30 seconds, stirring frequently, until the garlic releases its aroma without browning.
- Position protein: Place the boneless, skinless chicken breasts or thighs on top of the sautéed vegetable mixture evenly.
- Add liquid and seasonings: Pour in 8 cups of low-sodium chicken broth over the chicken and vegetables. Add dried thyme, dried parsley, bay leaf, black pepper, and salt. Gently stir to combine the ingredients but do not remove the chicken from the top.
- Pressure cook chicken: Secure the Instant Pot lid, set the valve to sealing position, and cook on High Pressure for 10 minutes to thoroughly cook the chicken and infuse the flavors.
- Release pressure: Allow a natural pressure release for 5 minutes, then carefully quick-release any remaining pressure by turning the valve to venting.
- Shred chicken: Open the lid and transfer the chicken breasts or thighs to a plate. Use two forks to shred the chicken into bite-sized pieces.
- Cook pasta: Switch the Instant Pot back to Sauté mode. Add the egg noodles directly to the hot broth and cook for 5 to 6 minutes, stirring occasionally, until the noodles are tender but not mushy.
- Recombine and season: Return the shredded chicken to the pot and stir well to combine all elements. Taste the soup and adjust seasoning with additional salt or pepper if needed.
- Serve: Remove and discard the bay leaf. Ladle the soup into bowls and garnish with freshly chopped parsley if desired. Serve hot and enjoy your comforting homemade chicken noodle soup.
Notes
- Use low-sodium broth to control the salt level in your soup.
- You can substitute egg noodles with other pasta types or gluten-free noodles if preferred.
- Chicken thighs tend to be juicier and more flavorful than breasts but both work well.
- To make this soup dairy-free and low-fat, ensure noodles don’t contain egg if you have dietary restrictions.
- Leftovers keep well in the refrigerator for 3-4 days or can be frozen for up to 2 months.
- Natural pressure release helps keep the chicken tender and prevents splattering when opening the lid.
