If you’ve ever craved a warm, comforting bowl brimming with tender chicken, vibrant vegetables, and perfectly cooked noodles, you’re going to adore this Instant Pot Chicken Noodle Soup Recipe. It’s the ultimate cozy meal that comes together in no time, harnessing the magic of your Instant Pot to lock in flavors and deliver a rich, savory broth that feels like a big, delicious hug. Whether you’re feeling under the weather, want to impress guests with minimal fuss, or simply crave homemade goodness, this recipe hits all the right notes with hearty, wholesome ingredients that transform into a soul-soothing classic.
Ingredients You’ll Need
Every ingredient in this Instant Pot Chicken Noodle Soup Recipe is simple yet essential. Together, they build layers of taste, color, and texture that make this soup truly special. From aromatic vegetables to fragrant herbs and tender chicken, each component plays a starring role in your bowl of comfort.
- 1 pound boneless, skinless chicken breasts or thighs: Choose thighs for extra juiciness or breasts for leaner meat, both shred beautifully.
- 1 medium onion, diced: Adds sweetness and depth when sautéed.
- 3 medium carrots, peeled and sliced: Bring natural sweetness and vibrant color.
- 3 celery stalks, sliced: Adds a subtle crunch and classic soup aroma.
- 3 cloves garlic, minced: Provides a fragrant kick that lifts the whole dish.
- 8 cups low-sodium chicken broth: The heart of the soup, giving it rich, comforting flavor without too much salt.
- 1 teaspoon dried thyme: Offers earthy, herbal notes.
- 1 teaspoon dried parsley: Adds subtle freshness.
- 1 bay leaf: Imparts a gentle, aromatic background.
- 1/2 teaspoon black pepper: Gives a touch of warmth and subtle spice.
- 1 teaspoon salt, or to taste: Enhances all the other flavors perfectly.
- 6 ounces egg noodles: The comforting pasta that makes this soup a filling meal.
- 1 tablespoon olive oil: For sautéing the veggies to bring out their sweetness.
- 2 tablespoons fresh parsley, chopped (optional): A bright, fresh garnish that finishes the soup beautifully.
How to Make Instant Pot Chicken Noodle Soup Recipe
Step 1: Sauté Aromatics
Start by setting your Instant Pot to Sauté mode and heating the olive oil. Toss in diced onion, sliced carrots, and celery, cooking them for about 3 to 4 minutes until they soften and release their natural sweetness. This creates a flavorful base that makes the soup sing with every spoonful.
Step 2: Build Flavor Base
Add the minced garlic to the pot and cook it for just 30 seconds until it becomes fragrant. Garlic is such a powerhouse that deepens the broth’s flavor without overwhelming it—just be careful not to let it burn.
Step 3: Position Protein
Next, nestle your choice of chicken breasts or thighs right on top of the sautéed vegetables. The chicken will gently cook in the broth, soaking up all those vibrant flavors for tender, juicy results.
Step 4: Add Liquid and Seasonings
Pour in the low-sodium chicken broth and sprinkle in the dried thyme, dried parsley, bay leaf, black pepper, and salt. Give everything a gentle stir to combine, making sure the herbs and spices are evenly distributed to enhance every bite of your soup.
Step 5: Pressure Cook Chicken
Seal the Instant Pot lid and set the valve to Sealing. Cook on High Pressure for 10 minutes—this locks in the flavors and cooks the chicken to tender perfection, all while melding the vegetables and broth into a harmonious blend.
Step 6: Release Pressure
Once cooking is complete, allow a natural pressure release for 5 minutes. Then carefully perform a quick release for any remaining pressure, making sure to keep safety in mind. This gradual release keeps your soup from splattering and preserves its lovely texture.
Step 7: Shred Chicken
Remove the chicken from the pot to a plate and shred it with two forks. Shredded chicken has the perfect texture for soup and absorbs the broth beautifully, giving every spoonful a wonderful combination of flavors and tenderness.
Step 8: Cook Pasta
Switch your Instant Pot back to Sauté mode and add the egg noodles directly into the soup. Let them simmer for 5 to 6 minutes until they’re tender yet not mushy—this timing is key to keeping that ideal noodle bite.
Step 9: Recombine and Season
Stir the shredded chicken back into the pot with the cooked noodles. Taste your soup and adjust the seasoning with more salt or pepper, if needed, to make it just right for your palate.
Step 10: Serve
Finally, discard the bay leaf and ladle the soup into bowls. Sprinkle fresh chopped parsley over the top if you love that pop of color and fresh herbal brightness. Now it’s time to dive in and savor every comforting mouthful!
How to Serve Instant Pot Chicken Noodle Soup Recipe
Garnishes
Adding fresh parsley or a sprinkle of cracked black pepper on top brings a fresh, vibrant note that brightens the soup’s rich layers. You could also add a squeeze of fresh lemon for a subtle zesty vibe or some grated Parmesan for a savory finish that feels indulgent.
Side Dishes
This soup pairs beautifully with crusty bread like a warm baguette or garlic toast to soak up that delicious broth. A simple green salad dressed lightly will complement the heartiness without overpowering the soup’s delicate flavors.
Creative Ways to Present
For a charming twist, serve this soup in individual bread bowls made from hollowed-out round loaves. You can also garnish each bowl with crispy fried onions or a drizzle of chili oil for a hint of heat, giving a wow factor at your dinner table.
Make Ahead and Storage
Storing Leftovers
After enjoying your soup, store leftovers in airtight containers in the refrigerator. It stays fresh for up to 4 days, making it a perfect quick meal for busy days. Just keep the noodles separate if possible to avoid them getting too soft.
Freezing
This Instant Pot Chicken Noodle Soup Recipe freezes wonderfully. Store soup without the noodles in freezer-safe containers for up to 3 months. When ready to eat, defrost in the refrigerator and add fresh cooked noodles before serving.
Reheating
Reheat your soup gently over medium heat on the stove, stirring occasionally until steaming hot. If using leftovers with noodles, add a splash of broth or water to restore the perfect consistency and prevent the noodles from absorbing too much liquid.
FAQs
Can I use frozen chicken for this Instant Pot Chicken Noodle Soup Recipe?
Yes! Frozen chicken works well in the Instant Pot and actually helps speed up pressure cooking time since the pot will take a bit longer to come to pressure. Just be sure to increase the cook time slightly if the chicken pieces are large.
What can I substitute for egg noodles?
If you’re out of egg noodles, you can use other pasta types like small shells, orzo, or even rice noodles. Just remember to adjust cooking times to avoid overcooking and turning your noodles mushy.
Is this recipe gluten-free?
To keep this soup gluten-free, swap the egg noodles for gluten-free pasta or zucchini noodles. The rest of the ingredients are naturally gluten-free, making it easy to adapt.
Can I make this soup vegetarian?
For a vegetarian version, replace chicken broth with vegetable broth and omit the chicken. Add extra hearty vegetables or plant-based proteins like chickpeas to keep the soup filling and delicious.
How do I avoid noodles getting soggy in the soup?
To prevent soggy noodles, you can cook them separately and add just before serving or cook them directly in the soup right before you’re ready to eat. Leftovers are best stored without noodles and re-cooked fresh each time.
Final Thoughts
If you’ve been searching for the perfect Instant Pot Chicken Noodle Soup Recipe that combines speedy prep with rich, homemade flavor, this one will steal your heart. It’s a simple, satisfying bowl of comfort that feels like it was made with love – perfect for any day you want a warm embrace in soup form. Go ahead, give it a try, and you might just find your new favorite go-to recipe for cozy meals!
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
- Diet: Low Fat
Description
This Instant Pot Chicken Noodle Soup is a comforting, hearty, and flavorful homemade soup perfect for any day. With tender chicken, fresh vegetables, and tender egg noodles all cooked together under pressure, it delivers rich flavor in just 30 minutes. The use of an Instant Pot makes the preparation quick and easy without sacrificing taste, making it an ideal meal for busy families or anyone craving a classic chicken noodle soup.
Ingredients
Protein
- 1 pound boneless, skinless chicken breasts or thighs
Vegetables
- 1 medium onion, diced
- 3 medium carrots, peeled and sliced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
Liquids and Seasonings
- 8 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- 1/2 teaspoon black pepper
- 1 teaspoon salt, or to taste
- 1 tablespoon olive oil
Pasta
- 6 ounces egg noodles
Garnish (Optional)
- 2 tablespoons fresh parsley, chopped
Instructions
- Sauté aromatics: Set the Instant Pot to Sauté mode and add olive oil. Sauté diced onion, sliced carrots, and celery for 3 to 4 minutes until they begin to soften.
- Build flavor base: Add minced garlic to the pot and cook for about 30 seconds until fragrant, stirring constantly to prevent burning.
- Position protein: Place the boneless, skinless chicken breasts or thighs on top of the sautéed vegetables in the pot.
- Add liquid and seasonings: Pour in 8 cups of low-sodium chicken broth. Add dried thyme, dried parsley, bay leaf, black pepper, and salt. Stir gently to combine all ingredients.
- Pressure cook chicken: Secure the Instant Pot lid and set the valve to Sealing. Cook on High Pressure for 10 minutes to ensure the chicken cooks thoroughly and the flavors meld.
- Release pressure: Allow a natural pressure release for 5 minutes, then carefully quick-release any remaining pressure before opening the lid.
- Shred chicken: Remove the cooked chicken to a plate and shred it using two forks.
- Cook pasta: Set the Instant Pot back to Sauté mode. Add the egg noodles to the soup and simmer for 5 to 6 minutes or until the noodles are tender but not mushy.
- Recombine and season: Return the shredded chicken to the pot, stir to combine evenly, and taste. Adjust salt and pepper seasoning as desired.
- Serve: Discard the bay leaf. Ladle the hot soup into bowls and garnish with freshly chopped parsley if desired. Serve immediately for best taste.
Notes
- You can use either chicken breasts or thighs depending on your preference for leaner or more flavorful meat.
- Low-sodium broth allows better control over salt levels in the final dish.
- If you prefer a thicker broth, reduce the amount of chicken broth to 6 to 7 cups.
- Fresh herbs can be substituted for dried if available, just adjust quantities accordingly.
- Make sure not to overcook the egg noodles to prevent them from becoming mushy.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
