Instant Pot Chicken Noodle Soup Recipe

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If you are craving cozy, homemade comfort in a bowl, this Instant Pot Chicken Noodle Soup Recipe is exactly what you need. It’s an irresistible blend of tender chicken, savory broth, vibrant vegetables, and perfectly cooked egg noodles, all coming together quickly and effortlessly thanks to the magic of the Instant Pot. This soup wraps you in warmth with every spoonful, making it an ideal meal for chilly days, busy weeknights, or whenever you want a taste of classic home cooking without spending hours in the kitchen.

Ingredients You’ll Need

Every ingredient in this Instant Pot Chicken Noodle Soup Recipe plays a vital role in building layers of flavor, texture, and color. These simple staples work together to create a soup that’s soulful and satisfying without any fuss.

• 1 pound boneless, skinless chicken breasts or thighs: Choose your favorite cut for tender, juicy protein that melts into the broth.
• 1 medium onion, diced: Adds a subtle sweetness and depth when sautéed at the start.
• 3 medium carrots, peeled and sliced: Bring natural sweetness and a pop of color to the soup.
• 3 celery stalks, sliced: Provide a refreshing crunch and aromatic foundation alongside the carrots and onions.
• 3 cloves garlic, minced: A small addition that packs a punch of flavor and aroma.
• 8 cups low-sodium chicken broth: The heart of the soup, it delivers a rich and comforting base for all ingredients.
• 1 teaspoon dried thyme: Brings gentle herbal notes that elevate the broth.
• 1 teaspoon dried parsley: Offers fresh, green undertones and balances the seasoning.
• 1 bay leaf: Adds subtle earthiness that deepens the overall flavor.
• 1/2 teaspoon black pepper: Provides mild heat and seasoning complexity.
• 1 teaspoon salt, or to taste: Enhances every flavor in the pot.
• 6 ounces egg noodles: The tender, chewy noodles make this soup a hearty meal.
• 1 tablespoon olive oil: Used to gently sauté the vegetables and develop rich flavor.
• 2 tablespoons fresh parsley, chopped (optional): A fresh garnish for brightness and a pretty finishing touch.

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. Add the diced onion, sliced carrots, and celery, cooking them gently for about 3 to 4 minutes until the vegetables soften and their flavors begin to bloom — this base is what makes the soup feel homemade and rich.

Step 2: Add Garlic

Next, toss in the minced garlic and cook for just 30 seconds to release its fragrance without burning it. Garlic adds that unmistakable warmth and depth, giving your broth an inviting aroma.

Step 3: Position the Chicken

Place the chicken breasts or thighs right on top of the sautéed vegetables, allowing the meat to gently steam and absorb the vegetable essence during pressure cooking.

Step 4: Add Broth and Seasonings

Pour in the chicken broth to cover the ingredients, then add dried thyme, dried parsley, the bay leaf, black pepper, and salt. Give everything a gentle stir just to combine without disturbing the chicken’s position — this keeps the flavors layered beautifully.

Step 5: Pressure Cook the Chicken

Lock the lid securely and set the valve to Sealing. Cook on High Pressure for 10 minutes. This step ensures the chicken becomes tender and infuses the broth with deep flavor quickly.

Step 6: Release Pressure

Let the pressure release naturally for 5 minutes, allowing the soup to settle and flavors to marry. Then carefully quick-release any remaining pressure to safely open the pot.

Step 7: Shred the Chicken

Remove the cooked chicken breasts or thighs and shred them with two forks. This shredding is key to achieving that comforting, fork-tender texture every spoonful needs.

Step 8: Cook the Egg Noodles

Set your Instant Pot back to Sauté mode and stir in the egg noodles. Let them simmer in the hot broth for 5 to 6 minutes until tender but still slightly chewy — perfect for soaking up all that delicious soup liquid.

Step 9: Recombine and Season

Return the shredded chicken to the pot, stirring gently to combine everything. Now is the time to taste and adjust the seasoning with extra salt or pepper if needed for a perfectly balanced flavor.

Step 10: Serve Your Instant Pot Chicken Noodle Soup Recipe

Discard the bay leaf before ladling your soup into bowls. This warm, hearty, and aromatic soup is ready to enjoy right away or saved for later!

How to Serve Instant Pot Chicken Noodle Soup Recipe

Garnishes

Add a sprinkle of fresh chopped parsley on top to brighten the flavors and add a delightful color contrast. A squeeze of lemon juice or a dash of crushed red pepper flakes can also lift the soup to new heights if you like a hint of zing or heat.

Side Dishes

This soup pairs beautifully with warm crusty bread, garlic toast, or even a crisp green salad for a balanced, satisfying meal. A wedge of lemon or some flaky sea salt alongside the bread can elevate the experience to something special.

Creative Ways to Present

For a fun twist, serve the soup in bread bowls, or ladle it over cooked rice or mashed potatoes for extra comfort food vibes. You can also include a sprinkle of grated Parmesan to add a savory finish that will have everyone asking for seconds.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer your leftover Instant Pot Chicken Noodle Soup Recipe to an airtight container and keep it in the refrigerator for up to 3 days. The flavors actually deepen over time, making the next-day soup even more delicious.

Freezing

To freeze, remove the noodles before storing, as they tend to get mushy when thawed. Freeze the broth, vegetables, and shredded chicken separately in freezer-safe containers for up to 3 months. When ready to eat, cook fresh noodles and combine.

Reheating

Reheat your soup gently on the stovetop over low heat, stirring occasionally until warmed through. If frozen, thaw overnight in the fridge first for the best texture and flavor, then add freshly cooked noodles before serving.

FAQs

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken breasts or thighs. Just increase the pressure cooking time by about 5 minutes and ensure your Instant Pot comes to pressure fully before starting the timer.

What type of noodles work best for chicken noodle soup?

Egg noodles are traditional and cook perfectly in this recipe’s broth. However, you can substitute with other small pasta shapes like ditalini or even thin spaghetti broken into pieces for variety.

Is it possible to make this soup dairy-free?

Absolutely! This recipe contains no dairy, so it’s naturally dairy-free and perfect if you’re avoiding milk, butter, or cream. Just be sure your broth is also dairy-free.

Can I make this soup vegetarian or vegan?

To make a vegetarian or vegan version, substitute the chicken broth with vegetable broth and omit the chicken. For added protein, use beans or tofu and add your favorite veggies.

How do I prevent the noodles from getting mushy?

The best tip is to cook the noodles separately or just before serving. Adding noodles too early, especially if freezing the soup, causes them to overcook and lose their texture.

Final Thoughts

This Instant Pot Chicken Noodle Soup Recipe is a treasured classic that elevates simple ingredients into a bowl of pure comfort and joy. Whether you’re feeling under the weather or just craving a heartwarming meal, this soup comes together quickly, tastes incredible, and feels just like a warm hug from home. I can’t wait for you to dig in and make it one of your favorite go-to recipes!

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