When the days grow shorter and the chill sets in, there’s a certain magic in curling up with a steaming bowl of soup—especially one that comes together with such ease. This Instant Pot Chicken Noodle Soup is like a warm hug in a bowl, a reminder of those cozy Sundays at grandma’s house (or maybe it just reminds me of that one time I got caught in the rain without an umbrella and needed something to thaw my bones). This recipe, with its tender chicken and hearty noodles, is your ticket to a culinary escape, whether you’re battling the cold or just need a little comfort.
Steps
- Begin by setting your Instant Pot to the sauté function. Melt the unsalted butter in the pot, then add chopped onion, carrots, and celery. Sauté for about 3 minutes until the onion becomes soft and translucent.
- Season the sautéed vegetables with salt and pepper, then stir in thyme, parsley, oregano, and chicken bouillon. Pour in the chicken broth and add the chicken pieces along with 4 cups of water.
- Secure the lid on the Instant Pot and set it to the Soup setting for 7 minutes. If your model lacks this setting, use high pressure manually for the same duration. Allow the pressure to release naturally, which typically takes about 10 minutes.
- Carefully remove the lid and take out the chicken pieces with a slotted spoon. Shred the chicken meat using two forks, discarding the skin and bones, then set the shredded meat aside.
- Add egg noodles to the soup in the Instant Pot, resetting it to the sauté function. Let the noodles cook uncovered for about 6 minutes, ensuring they don’t become mushy.
- Once the noodles are done, turn off the Instant Pot and return the shredded chicken to the pot. Taste the soup and adjust the seasoning as needed. Optionally, garnish with additional fresh parsley before serving.
Ingredients
- 2 tablespoons unsalted butter
- 1 large onion, chopped
- 2 medium carrots, chopped
- 2 stalks of celery, chopped
- 1 teaspoon salt, or to taste
- 1 teaspoon pepper, or to taste
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
- 1 chicken bouillon cube or powder
- 4 cups no-sodium-added chicken broth (or vegetable broth)
- 2 pounds chicken with skin and bones, including at least 1 chicken breast
- 4 cups water
- 5 ounces uncooked egg noodles (about 2 cups)
Nutritional Values
Calories: 1496kcal | Carbohydrates: 72g | Protein: 104g | Fat: 84g | Saturated Fat: 28g | Cholesterol: 428mg | Sodium: 1740mg | Potassium: 1876mg | Fiber: 4g | Sugar: 8g | Vitamin A: 11600IU | Vitamin C: 20.8mg | Calcium: 200mg | Iron: 8mg
FAQ
- Can I make this recipe without an Instant Pot?
- Yes, you can use a Dutch oven or a large pot instead. Follow the same instructions on the stovetop. When it’s time to pressure cook, bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for about 30 to 40 minutes. You might need to remove some scum from the surface during boiling. After the chicken is cooked, shred it, add the noodles, and continue with the recipe as usual.
- Can I use boneless skinless chicken breast instead of chicken with skin and bones?
- Absolutely, you can use boneless skinless chicken breasts, but using chicken with skin and bones will result in a more flavorful broth. The skin and bones contribute to the depth of flavor in the soup.
- Can I freeze this soup?
- Yes, you can freeze this soup. However, it’s best to freeze the soup without the noodles. Add the noodles when reheating the soup to avoid them getting mushy. Simply freeze the chicken and broth mixture, then thaw and finish the recipe when you’re ready to enjoy it.
- Can I use frozen chicken?
- Yes, you can use frozen chicken. The cooking time will vary depending on the size of the chicken pieces, but start with 10 to 12 minutes and adjust as needed.
- What else can I add to the soup?
- This chicken noodle soup is versatile, so feel free to add ingredients like fresh baby spinach, frozen peas, mushrooms, or even a splash of lemon juice for extra flavor. Just be sure to maintain the ingredient ratios and cooking process for the best results.
Tips
- Sauté for Flavor: Don’t skip the sauté step for the vegetables in the Instant Pot. It only takes a few minutes and significantly enhances the flavor of your soup by creating a rich base.
- Use Fresh Herbs: Whenever possible, use fresh herbs like thyme, parsley, and oregano instead of dried. They add more depth and freshness to the broth, making your soup more vibrant and aromatic.
- Add Noodles Later: To prevent the noodles from becoming mushy, cook them separately after the chicken has been pressure cooked. This ensures they maintain their texture and don’t absorb too much broth.
- Freeze Without Noodles: If you plan to freeze any leftovers, avoid adding noodles before freezing. Instead, freeze just the broth and chicken, and add freshly cooked noodles when reheating to maintain the best texture.
Equipment
- Instant Pot – A multi-cooker that functions as a pressure cooker, slow cooker, rice cooker, steamer, and more.
- Slotted Spoon or Tongs – Useful for removing chicken pieces from the soup.
