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
Scale
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.
