Homemade Instant Pot Chicken Noodle Soup has always been my ultimate comfort food. There’s just something so soothing and nostalgic about that rich, flavorful broth and tender chicken paired with soft egg noodles. It takes me right back to my childhood, sitting around the kitchen table with my family on a chilly winter day, my mom’s Instant Pot Chicken Noodle Soup warming us all up from the inside out.
I can still remember the aroma filling the house as the Instant Pot worked its magic, transforming simple ingredients into the most comforting and nourishing soup. The combination of the aromatic vegetables, herbs, and juicy chicken always made my mouth water in anticipation. And nothing beats coming home to a big steaming bowl of Instant Pot Chicken Noodle Soup on a busy weeknight – it’s the ultimate in easy, wholesome home-cooked meals.
Over the years, I’ve perfected my Instant Pot Chicken Noodle Soup recipe, and it’s become a staple in my household. I love how the Instant Pot makes the whole process so hands-off and effortless, while still delivering restaurant-quality results. Whether I’m making it for my family or bringing a big batch to share with friends, this Instant Pot Chicken Noodle Soup is always a hit.
Why This Instant Pot Chicken Noodle Soup Recipe Will Become Your Go-To
The Secret Behind Perfect Instant Pot Chicken Noodle Soup
The secret to making the best Instant Pot Chicken Noodle Soup lies in the careful balance of flavors and textures. By using a combination of boneless, skinless chicken thighs and chicken breasts, you get the perfect blend of juicy, tender chicken in every bite. The thighs add richness and depth of flavor, while the breasts keep the soup light and easy to eat.
I also let the soup simmer for just the right amount of time in the Instant Pot, which allows the flavors to meld together seamlessly. The broth becomes incredibly flavorful, yet still maintains a delicate, comforting quality. And the addition of hearty egg noodles makes this Instant Pot Chicken Noodle Soup truly satisfying and filling.
Essential Ingredients You’ll Need
– Boneless, skinless chicken thighs and breasts – The perfect combination for tender, flavorful chicken.
– Carrots, celery, and onion – The classic vegetable trio that forms the aromatic base of the soup.
– Garlic – Adds a savory depth of flavor.
– Dried thyme, bay leaves, and parsley – A simple herb blend that complements the chicken and vegetables beautifully.
– Chicken broth – The foundation of the soup, providing a rich, savory liquid.
– Egg noodles – Adds heartiness and texture to the Instant Pot Chicken Noodle Soup.
– Salt and pepper – To season the soup to perfection.
Step-by-Step Instant Pot Chicken Noodle Soup Instructions
Preparing Your Instant Pot Chicken Noodle Soup
Making Instant Pot Chicken Noodle Soup is a breeze, and the whole process takes just about an hour from start to finish. You’ll need your trusty Instant Pot, of course, as well as a few basic kitchen tools like a cutting board, sharp knife, and a ladle. Get ready to create a comforting masterpiece in your very own kitchen!
1- Start by prepping your ingredients. Dice the onion, celery, and carrots into small, even pieces. Mince the garlic. Cut the chicken thighs and breasts into bite-sized chunks.
2- Turn on your Instant Pot and select the “Sauté” function. Add a drizzle of olive oil and sauté the onion, celery, and carrots until they’re softened and fragrant, about 5 minutes. Add the garlic and continue cooking for another minute.
3- Next, add the diced chicken to the Instant Pot and sear the pieces on all sides, about 3-4 minutes total. This will help lock in the juices and add depth of flavor to the Instant Pot Chicken Noodle Soup.
4- Once the chicken is browned, pour in the chicken broth and add the dried thyme, bay leaves, and a generous pinch of salt and pepper. Secure the lid of the Instant Pot and set it to cook on high pressure for 15 minutes.
5- When the timer goes off, allow the pressure to release naturally for 10 minutes, then carefully quick-release the remaining pressure. Remove the lid and stir in the egg noodles. Let the soup simmer for an additional 5-7 minutes, until the noodles are tender.
6- Finally, stir in the fresh parsley and adjust the seasoning to taste. Ladle the steaming Instant Pot Chicken Noodle Soup into bowls and serve hot, garnished with extra parsley if desired. Enjoy!
Pro Tips for Success
– For an even richer, more flavorful broth, consider roasting the chicken bones beforehand and using them to make your own homemade chicken stock.
– If you prefer a thicker, more stew-like consistency, you can mash some of the cooked vegetables against the side of the pot to thicken the broth.
– Be careful not to overcook the egg noodles – they can become mushy if simmered for too long.
– Adjust the amount of herbs and spices to suit your personal taste preferences.
Serving and Storing Your Instant Pot Chicken Noodle Soup
Perfect Pairings for Instant Pot Chicken Noodle Soup
Instant Pot Chicken Noodle Soup is the ultimate comfort food, and it pairs beautifully with a variety of side dishes and beverages. For a cozy, satisfying meal, serve it alongside a fresh, crisp salad or some crusty bread for dipping. A side of roasted vegetables or a simple green veggie like steamed broccoli also makes a great accompaniment.
As for drinks, a warm mug of herbal tea or a glass of chilled white wine are both excellent choices to complement the flavors of the Instant Pot Chicken Noodle Soup. And don’t forget about the classic pairing – a grilled cheese sandwich is the perfect dunking companion for this comforting soup.
Storage and Make-Ahead Tips
Instant Pot Chicken Noodle Soup is the ideal make-ahead meal, as it actually gets better as the flavors meld together. Once the soup has cooled completely, you can store it in an airtight container in the refrigerator for up to 4 days. When you’re ready to enjoy it, simply reheat it on the stovetop or in the microwave.
For longer-term storage, the Instant Pot Chicken Noodle Soup can also be frozen for up to 3 months. Just be sure to leave a bit of headspace in the container to allow for expansion. When you’re ready to serve it, thaw the soup in the refrigerator overnight and then reheat it on the stovetop or in the Instant Pot until piping hot.
Variations and Dietary Adaptations for Instant Pot Chicken Noodle Soup
Creative Instant Pot Chicken Noodle Soup Variations
While the classic Instant Pot Chicken Noodle Soup is hard to beat, there are plenty of ways to put your own twist on this comforting dish. Try swapping out the egg noodles for whole wheat pasta or gluten-free options like rice noodles or zucchini noodles. You can also experiment with different herbs and spices, like adding a pinch of rosemary or a dash of smoked paprika.
For a heartier version, stir in some diced potatoes or wild rice. And if you’re craving some extra veggies, toss in some kale, spinach, or peas towards the end of the cooking time. The possibilities are endless when it comes to customizing your Instant Pot Chicken Noodle Soup!
Making Instant Pot Chicken Noodle Soup Diet-Friendly
Instant Pot Chicken Noodle Soup is already a relatively healthy, low-calorie dish, but there are a few simple tweaks you can make to accommodate specific dietary needs. For a gluten-free version, use gluten-free broth and noodles or swap the noodles for spiralized zucchini or cauliflower rice.
To make a low-carb or keto-friendly Instant Pot Chicken Noodle Soup, omit the noodles altogether and add extra veggies like mushrooms, spinach, or zucchini. You can also use bone broth instead of regular chicken broth for an extra boost of nutrients and collagen.
For a vegan or vegetarian Instant Pot Chicken Noodle Soup, simply replace the chicken with cubed tofu or chickpeas, and use a vegetable broth as the base. Add in your favorite veggies and herbs to create a delicious, plant-based version of this classic comfort food.
Frequently Asked Questions
Q: Can I use frozen chicken in this Instant Pot Chicken Noodle Soup recipe?
A: Yes, you can absolutely use frozen chicken in this Instant Pot Chicken Noodle Soup recipe. Just be sure to increase the cooking time by 5-10 minutes to ensure the chicken is cooked through.
Q: How long does the Instant Pot Chicken Noodle Soup take to make?
A: From start to finish, this Instant Pot Chicken Noodle Soup recipe takes about 1 hour to prepare. The active hands-on time is around 15-20 minutes, with the Instant Pot doing the bulk of the work.
Q: Can I make Instant Pot Chicken Noodle Soup ahead of time?
A: Yes, Instant Pot Chicken Noodle Soup is a fantastic make-ahead meal. Once it’s cooled completely, you can store it in the refrigerator for up to 4 days or in the freezer for up to 3 months. Just reheat it on the stovetop or in the microwave when you’re ready to serve.
Q: How many servings does this Instant Pot Chicken Noodle Soup recipe make?
A: This Instant Pot Chicken Noodle Soup recipe yields 6-8 servings, depending on portion size. It’s a great meal to feed a crowd or to have plenty of leftovers for the week.
Q: What if my Instant Pot Chicken Noodle Soup turns out too thin or too thick?
A: If your Instant Pot Chicken Noodle Soup is too thin, you can thicken it up by mashing some of the cooked vegetables against the side of the pot. If it’s too thick, simply add a bit more chicken broth until you reach your desired consistency.
Instant Pot Chicken Noodle Soup
- Total Time: 30
- Yield: 4
Description
This Instant Pot Chicken Noodle Soup is a quick and easy version of the classic comfort food. Tender chicken, nourishing veggies, and fluffy noodles come together in a rich, flavorful broth for a satisfying meal that’s ready in just 30 minutes.
Ingredients
– 1 lb boneless, skinless chicken breasts, cubed
– 4 cups low-sodium chicken broth
– 2 cups water
– 2 carrots, peeled and sliced
– 2 celery stalks, sliced
– 1 onion, diced
– 2 cloves garlic, minced
– 2 bay leaves
– 1 tsp dried thyme
– 1/2 tsp dried rosemary
– 8 oz egg noodles
– Salt and pepper to taste
Instructions
1. – Add the chicken, broth, water, carrots, celery, onion, garlic, bay leaves, thyme, and rosemary to the Instant Pot.
2. – Secure the lid and cook on high pressure for 10 minutes.
3. – Quick release the pressure, then remove the bay leaves.
4. – Add the egg noodles and cook for an additional 5-7 minutes, until noodles are tender.
5. – Season with salt and pepper to taste.
6. – Serve hot and enjoy!
Notes
For extra flavor, use low-sodium or unsalted chicken broth. You can also add a parmesan rind to the pot for a richer broth. If you prefer a thicker soup, you can mix 1-2 tbsp of cornstarch with a bit of water and stir it in at the end.
- Prep Time: 10
- Cook Time: 20
- Category: Main Dishes
- Method: Instant Pot
- Cuisine: American
Conclusion
Instant Pot Chicken Noodle Soup is the ultimate comfort food, and this recipe is sure to become a new family favorite. With its tender chicken, hearty vegetables, and perfect noodles, it’s a meal that’s both nourishing and delicious. The Instant Pot makes the whole process so easy and hands-off, allowing you to enjoy a homemade soup without all the fuss.
I hope you’ll give this Instant Pot Chicken Noodle Soup a try – I know you and your loved ones are going to fall in love with it just like I have. Let me know how it turns out for you in the comments below, and be sure to share your own tips and variations. Bon appétit!
