INSTANT POT CHICKEN NOODLE SOUP
Nothing is more comforting and fulfilling than enjoying a hot bowl of chicken noodle soup at home. Whether you're feeling a bit under the weather or simply craving a soothing bowl of deliciousness, this Instant Pot Chicken Noodle Soup has got you covered. And the best part is that it's super easy to make.
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Servings: SERVINGS
Calories: 234kcal
Equipment
- 1 Instant Pot (pressure cooker)
Ingredients
- 2 pounds chicken I use chicken thighs with skin and bones; I use at least 1 boneless, skinless chicken breast
- 2 tablespoons butter unsalted
- 1 medium onion chopped
- 2 medium carrots chopped
- 2 stalks celery chopped
- 1 teaspoon salt or to taste
- 1 teaspoon pepper or to taste
- 1 teaspoon garlic powder
- 1 teaspoon thyme dry, 1 tbsp if using fresh
- 1 tablespoon parsley fresh, chopped
- 1 tablespoon oregano fresh, chopped, 1 tsp if using dry
- 1 chicken bouillon cube or powder
- 4 cups chicken broth or vegetable broth, no sodium added
- 4 cups water
- 5- ounce egg noodles uncooked, about 2 cups
Instructions
- Season the chicken with garlic powder, salt and pepper. I use a combination of skinless, boneless chicken breasts and chicken thighs (skin and bone-in).
- Turn your Instant Pot to the saute setting. My recommendation is to see your manufacturer’s guide for detailed instructions on how to use your instant pot. Add the unsalted butter and cook until the butter has melted. Add the diced onion, carrots, and celery and saute for 3 minutes until the onion softens and becomes translucent.
- Add the thyme, parsley, oregano, chicken bouillon and stir. Pour in the chicken broth. Add the chicken pieces and add 4 cups of water. Close the Instant Pot lid and turn the valve to the sealing position. Pressure cook on high pressure for 20 minutes.
- When the cooking time ends, allow the Instant Pot to naturally release, or use the quick release if in a rush by turning the steam release valve to the venting position. Always protect your hand with an oven mitt or kitchen towel to prevent burns, as the steam is very hot.
- Remove the chicken pieces from the soup and shred them with two forks. Set aside.
- Add the noodles to the soup and set the Instant Pot to the saute setting again. Cook for another 6 minutes uncovered, or until the noodles are cooked.
- Turn off the Instant Pot, and add the shredded chicken back to the Instant Pot. Taste for seasoning and adjust as necessary. Garnish with additional parsley, if preferred. Enjoy!
Notes
Q&A
What to Serve with Chicken Noodle Soup:Chicken noodle soup is a complete meal in a bowl. It’s great served with crackers or bread. How to Freeze Chicken Noodle Soup:
Leftover chicken noodle soup can be kept refrigerated for up to 4 days in an airtight container. You can also freeze it for up to 3 months in single-serving containers. Thaw it in the fridge, and microwave or heat it on the stove until warm. Don’t add the noodles, as they can become mushy. The noodles won’t hold up very well when defrosted and reheated. Can I make this recipe without an Instant Pot?
Yes! You can use a Dutch oven or large pot instead! Can I use just boneless, skinless chicken breast? Yes, of course, but cooking the chicken with the skin and bones will give you a deeper, more delicious broth. Can I use frozen chicken? Yes, you can. The time can vary depending on how big your chicken pieces are, but I would start with 10 to 12 minutes and go from there.
Nutrition
Calories: 234kcal | Carbohydrates: 17g | Protein: 14g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 66mg | Sodium: 817mg | Potassium: 283mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2836IU | Vitamin C: 4mg | Calcium: 47mg | Iron: 1mg