This warm and hearty Instant Pot Chicken Noodle Soup is a one-pot wonder! It features tender chicken, fluffy noodles, and fresh veggies, making it perfect for cozy nights.
I love how quickly this soup comes together—just toss everything in, set the timer, and let the Instant Pot do its magic! It’s like a hug in a bowl! 🥣
Key Ingredients & Substitutions
Olive Oil: This adds a rich flavor to the base of the soup. If you’re looking for a substitute, avocado oil works well too. I sometimes use butter for an extra creamy taste!
Chicken: Boneless skinless chicken breasts or thighs are excellent choices. You could use rotisserie chicken for even quicker prep, or tofu for a vegetarian option!
Egg Noodles: While egg noodles are traditional, any pasta can work. Try whole wheat or gluten-free pasta if you need a healthier or gluten-free version. Just adjust cooking times accordingly.
Herbs: Fresh herbs offer the best flavor, but dried herbs are great too! If you have fresh thyme or parsley, a little bit will go a long way. You could substitute with Italian seasoning if you’re out of these herbs.
How Can You Achieve the Perfect Shredded Chicken?
Shredding the chicken properly makes a big difference in your soup’s texture. Here’s how to get it just right:
- After cooking, let the chicken cool for a minute. Use two forks to pull the chicken apart, going against the grain for the best shred.
- Don’t be afraid to shred it finely for more even texture in the soup.
A tip I like is to let the chicken sit in the broth a bit after shredding. This helps it soak up flavor before you serve!
What’s the Best Way to Enhance Flavor in Your Soup?
Balancing the salt and seasoning can elevate your chicken noodle soup. Here’s how:
- Start by using low-sodium broth. You can always add more salt later, so it’s easier to control the taste.
- Taste the soup before serving. Add salt, pepper, or a squeeze of lemon juice to brighten the flavors.
Fresh herbs sprinkled on top just before serving can also add a pop of freshness!
Instant Pot Chicken Noodle Soup
Ingredients You’ll Need:
For the Soup Base:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 3 celery stalks, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley, plus extra for garnish
- 1/2 teaspoon dried rosemary (optional)
For the Liquid and Chicken:
- 8 cups chicken broth (preferably low sodium)
- 1 1/2 pounds boneless skinless chicken breasts or thighs
- Salt and black pepper to taste
For the Noodles:
- 8 oz egg noodles or wide egg noodles
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This delicious Instant Pot Chicken Noodle Soup takes about 15 minutes to prepare, plus 10 minutes of cooking under high pressure. Don’t forget to allow a few minutes for pressure release! It’s a quick and comforting meal that’s perfect any time of year.
Step-by-Step Instructions:
1. Sauté the Vegetables:
First, turn the Instant Pot to ‘Sauté’ mode and heat the olive oil. Add in your diced onion, minced garlic, sliced carrots, and celery. Sauté this mixture until the onions are translucent and the veggies begin to soften, which should take about 4-5 minutes. The aroma will be delightful!
2. Add Herbs and Seasoning:
Next, sprinkle in the dried thyme, parsley, and rosemary (if you’re using it). Season with salt and black pepper. Give everything a good stir to mix those flavors together.
3. Combine with Broth and Chicken:
Now, pour in the chicken broth, making sure to scrape any bits off the bottom of the pot for added flavor. Place the whole chicken breasts or thighs directly into the broth. Once added, cancel the ‘Sauté’ mode.
4. Cook Under Pressure:
Secure the Instant Pot lid and set the valve to sealing. Cook everything on high pressure for 10 minutes. You’ll hear the pot start to beep when it’s done cooking!
5. Quick Release:
Once the cooking time is complete, carefully perform a quick release to let out the steam. Make sure to keep your hands and face clear of the steam for safety!
6. Shred the Chicken:
Remove the chicken from the pot and shred it using two forks. Don’t rush this part; getting nice shreds will make a big difference in your soup.
7. Cook the Noodles:
With the shredded chicken set aside, turn the Instant Pot back to ‘Sauté’ mode. Add the egg noodles to the hot broth and let them cook for about 5-7 minutes, or until they’re tender. Stir occasionally to keep them from sticking.
8. Combine Everything:
Once the noodles are cooked, return your shredded chicken to the pot and mix well, ensuring everything is combined and heated through. Taste and adjust seasoning with more salt and pepper if needed.
9. Serve it Up:
Ladle the warm soup into bowls and top each serving with a sprinkle of fresh chopped parsley for a touch of color and flavor. Nothing beats a homemade bowl of chicken noodle soup!
10. Enjoy!
Serve your comforting Instant Pot Chicken Noodle Soup immediately and enjoy the delicious warmth and flavors with family and friends!
Can I Use Frozen Chicken in This Recipe?
Yes, you can! Just remember to increase the cooking time to about 15 minutes to ensure the chicken is fully cooked through. Make sure it’s completely thawed for best results. If it’s frozen, you may need to add a few extra minutes to the cooking time.
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup a day in advance and refrigerate it. The flavors will deepen overnight. Just reheat on the stove or in the microwave before serving, adding a splash of broth if it gets too thick.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze the soup in freezer-safe containers for up to 3 months. To reheat, just thaw overnight in the fridge and heat gently on the stove.
What Can I Substitute for the Egg Noodles?
If you don’t have egg noodles, any pasta can work! Look for whole wheat or gluten-free options as suitable alternatives. Just adjust the cooking time according to the type of pasta you use, as some may require more or less time to cook.
