Easy Instant Pot Chicken Noodle Soup
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
8 servings
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Calories
310 kcal
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Course
Main Course, Soup, Lunch, Dinner
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Cuisine
American
Easy Instant Pot Chicken Noodle Soup
Description
The Easy Instant Pot Chicken Noodle Soup begins by sautéing onion, carrots, celery, and garlic in oil and butter to build a flavorful base. Flour is added to thicken slightly before pouring in chicken broth and optional turmeric for color. Bone-in, skin-on chicken pieces cook under pressure in the Instant Pot, which tenderizes the meat and infuses the broth. After cooking, the chicken is shredded and returned to the pot. Pasta noodles are cooked in the broth using the saute function to achieve al dente texture. Dill and fresh parsley add herbaceous notes, and lemon juice balances the flavors with brightness.
The soup is suitable for a hearty lunch or dinner, providing protein, vegetables, and starch in a warming broth. Using an electric pressure cooker reduces overall cooking time compared to traditional methods, while preserving the depth of flavor. Variations in pasta type and herbs allow some customization according to taste.
Red pepper flakes can be substituted for a touch of heat. Tarragon can replace dill for a different herb profile if desired. The recipe encourages using preferred pasta shapes for flexibility.
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 1 onion chopped, large
- 2 carrot chopped, medium
- 4 celery chopped, stalks
- 3 garlic minced, cloves
- 1 tsp salt
- 1 tsp black pepper (See Note 1)
- 1 tsp thyme 1 tbsp if using fresh, dry
- 2 tbsp all-purpose flour
- 4 cups chicken broth (fresh or low-sodium)
- 1/8 tsp Turmeric (optional)
- 2-3 lbs chicken with skin and bone-in
- 2 cups water
- 1/2 cup parsley chopped (separated, fresh
- 1 cup pasta uncooked, (See Note 2)
- 1 tsp dill 1 tbsp if using fresh (See Note 3, dry
- 2 tbsp lemon juice
Instructions
- Turn Instant Pot to the Saute setting and add the oil and butter stir until butter has melted. Add the onion, carrots and celery and saute for 3 minutes. Add the garlic and saute 1 minute more.
- Season with salt and pepper, thyme and stir. Add the flour and stir to coat and saute 1 minute. Pour in the chicken broth and turmeric (optional). Add 1/4 cup of the parsley and the chicken pieces. Pour in 2 cups of water.
- Close the lid and set the Instant Pot to the Soup setting and set the timer to 8 minutes.
- Once the Soup cycle is complete, wait until the natural release cycle is finished (about 10 minutes), or do a Quick Release (see manufacturers instructions). Remove the chicken pieces from the soup and shred the chicken.
- Add the noodles to the soup and set the Instant Pot to the Saute setting. Cook for another 4-5 minutes uncovered for al dente, or 6 minutes until the noodles are cooked. Add the dill and remaining 1/4 cup parsley, lemon juice and shredded chicken. Taste for seasoning and serve with bread for crackers.
Notes
- Red pepper flakes can be used to add spiciness if preferred.
- Ditalini pasta is suggested, but substitute with any pasta noodle you like.
- Tarragon can be used in place of dill for a variation in herb flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Calories | 310kcal | 16% |
| Carbohydrates | 7g | 2% |
| Protein | 22g | 44% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 88mg | 29% |
| Sodium | 905mg | 38% |
| Potassium | 551mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 3290IU | 66% |
| Vitamin C | 21.3mg | 24% |
| Calcium | 47mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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