instant pot chicken noodle soup

There’s nothing quite like a steaming bowl of homemade chicken noodle soup to bring comfort and warmth, especially on a chilly evening or when you’re feeling under the weather. This instant pot chicken noodle soup delivers all that nostalgic goodness with incredible ease, transforming simple ingredients into a rich, flavorful broth brimming with tender chicken and perfectly cooked noodles. It’s a hearty, satisfying meal that feels both nourishing and incredibly easy to prepare.

This recipe has become a weeknight savior in my kitchen, often on the table in under an hour from start to finish. It’s the kind of soup that makes your house smell amazing and is always a hit with the whole family, from the youngest to the oldest.

Why I Love This Recipe

This instant pot chicken noodle soup is a go-to because it’s incredibly fast. It requires minimal hands-on time. It’s the perfect solution for busy weeknights. You crave a wholesome, home-cooked meal without the fuss. The flavor is deep and satisfying. It feels like a special occasion. It’s perfect even on a regular Tuesday. Plus, it’s wonderfully adaptable to what you have on hand.

The Heart of the Soup: Ingredients

The beauty of this instant pot chicken noodle soup lies in its simple, wholesome ingredients. They come together to create pure comfort. Each component plays a vital role. It builds that classic, heartwarming flavor we all adore.

• Olive Oil: Forms the base for sautéing. It adds a subtle richness.
• Yellow Onion, Carrots, Celery: This trio builds flavor. It adds foundational aroma. It brings sweetness and depth.
• Garlic: Provides a pungent, savory note. It complements other veggies beautifully.
• Chicken Breasts or Thighs: The star protein. It offers tender, shredded chicken. It makes the soup hearty and satisfying. Thighs provide richer flavor. They also stay more moist.
• Low-Sodium Chicken Broth: The liquid base. It carries all the delicious flavors.
• Dried Thyme: Imparts a classic, earthy herb flavor. It’s essential for this soup.
• Bay Leaf: Adds subtle, aromatic complexity. It infuses the broth as it simmers.
• Black Pepper & Salt: Essential seasonings. They enhance and balance all flavors.
• Uncooked Egg Noodles: Cook right in the broth. They absorb all the goodness. They add that beloved noodle texture.
• Fresh Parsley: A bright, fresh garnish. It adds a pop of color. It offers a hint of peppery flavor at the end.

Substitutions and Tips

For a deeper flavor, consider using chicken thighs. They tend to stay more tender. Feel free to adjust the salt and pepper. Make it to your personal taste preferences. If fresh parsley isn’t available, use dried parsley. Just use about a teaspoon of it. The fresh version offers a brighter finish. You can also add other vegetables. Try peas or corn. Add them during the last few minutes of cooking the noodles.

How to Make instant pot chicken noodle soup

Sauté the Aromatics

Set your Instant Pot to the “Sauté” function. Add the olive oil. Once hot, add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic. Cook for 1 minute more until fragrant. Press “Cancel”.

Cook the Chicken and Broth

Place chicken in the pot. Pour chicken broth over all. Add thyme, bay leaf, salt, and pepper. Make sure chicken is mostly submerged in broth.

Pressure Cook the Soup

Secure the lid. Set steam release valve to “Sealing.” Cook on high pressure for 10 minutes. This hands-off cooking is a game-changer.

Natural Release and Shred Chicken

Let pressure release naturally for 10 minutes. Do a quick release for remaining steam. Open lid carefully. Remove chicken. Shred it with two forks. Return shredded chicken to the pot.

Finish the Soup with Noodles

Remove and discard bay leaf. Select “Sauté” function again. Bring soup to a simmer. Add egg noodles. These cook directly in the broth. Cook noodles for 5-7 minutes until tender.

Add Fresh Herbs and Serve

Stir in fresh parsley. Turn off the Instant Pot. Serve your instant pot chicken noodle soup hot.

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How to Store instant pot chicken noodle soup

Properly storing your leftover instant pot chicken noodle soup keeps it delicious. It also ensures it stays safe to eat. Once the soup cools a bit, transfer it. Use airtight containers for storage. It keeps well in the refrigerator. Store it for about 3-4 days. For longer keeping, freeze the soup. Use freezer-safe containers or bags. Freeze for up to 2-3 months. When you want to reheat it, thaw it overnight. Thaw in the refrigerator first. Then, gently warm it on the stove. You can also use the microwave. Add a splash more broth if needed. This revives its consistency.

Tips for Success

• For richer flavor, use chicken thighs. They stay more moist.
• Don’t overcook the noodles. They can become mushy quickly.
• Taste and adjust seasoning before serving. Make it perfect for you.
• A splash of lemon juice at the end brightens flavors. Try this trick!
• Ensure the bay leaf is removed before serving. It adds flavor, not texture.

Kitchen Tools You’ll Need

You’ll need a few handy tools. These make preparing your instant pot chicken noodle soup a breeze.

• Instant Pot or a large Dutch oven. This is for stovetop users.
• Cutting board and knife. Essential for prepping veggies.
• Measuring cups and spoons. Perfect for accuracy.
• Two forks. These are great for shredding chicken.
• Airtight containers. Use these for easy storage.

Serving Suggestions

This flavorful instant pot chicken noodle soup is wonderful. Here are some ideas to make your meal complete:

• Serve with crusty bread. It’s perfect for dipping into the savory broth.
• A simple side salad offers a fresh contrast. It complements the soup well.
• Offer crackers or oyster crackers on the side. Little ones often enjoy these.
• A glass of iced tea or sparkling water is a refreshing pairing. It cleanses the palate nicely.

Frequently Asked Questions

Can I make this instant pot chicken noodle soup ahead of time?

Yes, you can prepare the soup base a day in advance. Sauté the veggies and cook the chicken. Simmer the broth and seasonings. Store it in the fridge. Add the noodles just before serving. This stops them from getting too soft.

What if I don’t have an Instant Pot?

You can easily make this chicken noodle soup on the stovetop. Sauté veggies in a large pot. Add chicken, broth, and seasonings. Simmer until chicken is cooked. Shred the chicken. Then add noodles to cook until tender.

Can I use dried noodles instead of fresh?

Absolutely! Dried egg noodles work perfectly. They cook in this instant pot chicken noodle soup. Just cook them as directed. Cook until tender, about 5-7 minutes.

How can I make this soup heartier?

Make your instant pot chicken noodle soup heartier. Add peas, corn, or diced potatoes. Add these with the noodles. Using chicken thighs instead of breasts adds richness too.