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
Scale
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.
