Instant Pot Chicken Noodle Soup

Name: Instant Pot Chicken Noodle Soup
Yield: 6 servings
Ingredients: 4 lb whole chicken, giblets removed; 6 cups low sodium chicken stock; 2 cups water; 6 medium carrots, peeled and sliced; 6 large celery ribs, sliced; 1 medium yellow onion, chopped; 4 cloves garlic, minced; 1 inch knob ginger, peeled; 2 bay leaves; 1 1/2 tbsp homemade brine mix; 1/2 tbsp olive oil; 1 tsp dried thyme; 8 oz your favorite egg noodles for serving; salt and pepper to taste

User Reviews

5.0

3 reviews

Excellent

Servings
6 servings
Calories
261 kcal
Course
Main Course, Soup
Cuisine
American

Instant Pot Chicken Noodle Soup

Iris Warren

Report

Balanced, flavorful, and enjoyable—this recipe has it all.

Share:

I Made This!

Be the first!

Print

10 people printed this

Save this

Be the first!

Ingredients

Servings

4 lb whole chicken, giblets removed
6 cups low sodium chicken stock
2 cups water
6 medium carrots, peeled and sliced (370 grams)
6 large celery ribs, sliced (200 grams)
1 medium yellow onion, chopped (110 grams)
4 cloves garlic, minced
1 inch knob ginger, peeled
2 bay leaves
1 1/2 tbsp homemade brine mix (see note below)
1/2 tbsp olive oil
1 tsp dried thyme
8 oz your favorite egg noodles for serving (not included in nutriton info)
salt and pepper to taste

Add to Shopping List

Instructions

Pat the chicken dry with paper towels, then season generously with brine mix inside and out. Add the peeled knob of ginger into the cavity of the chicken and set aside.
Set Instant Pot to sauté, then add olive oil. Once oil is hot, add the onion and sauté until softened, about 5 minutes. Then add garlic and thyme and continue to sauté for another 30 seconds or so.
Add the celery and carrots to the Instant Pot and stir, then add the chicken, breast side up.
Pour the chicken stock and water into the Instant Pot, being careful to add it around the sides of the pot so you don't wash all the salt off the chicken. Add the bay leaves to the liquid. (Ensure you don't exceed the maximum fill line in the pot - you may have to add some liquid after cooking if your chicken is more than 4 lbs.)
Set Instant Pot to high pressure for 18 minutes followed by 10 minutes natural release before quick releasing any remaining pressure.
Remove the chicken to a cutting board and allow to cool for 5-10 minutes. Clean the chicken, removing any skin and bones. Chop or pull any large chunks of chicken into bite size pieces.
Skim any fat off the top of the soup using a large spoon, then return chicken to pot. (Note: you can also do this more easily after allowing the soup to cool in the fridge overnight, which will help the fat solidify on top of the liquid. Just add the cleaned chicken back to the hot soup before sticking the whole pot in the fridge.)
Cook egg noodles according to package directions, drain, and mix into soup before serving. (Note: If meal prepping this recipe, toss the cooked and drained noodles with a bit of olive oil and store separately from the soup to avoid mushy noodles.)

Notes

Brine: My homemade brine mix uses kosher salt, herbs (including thyme and rosemary), peppercorns, etc. You can use regular salt and any combination of herbs you like, but be sure to season the chicken generously with the salt and herbs to maximize flavor!
Nutrition: Since we're using a whole chicken in this recipe, the nutrition info is approximate. The actual nutrition will depend on how lean your chicken is, how much fat you're able to remove from the broth, how well you pick the chicken clean, etc. My chicken yielded 725 grams of meat after being cooked and cleaned.
I also didn't include the egg noodles in the nutrition info since it will vary widely depending on what noodles you buy. Click here or scan the barcode below to log this food (minus the noodles) in My Fitness Pal.

Nutrition Information

Show Details

Calories 261kcal (13%) Carbohydrates 10g (3%) Protein 33g (66%) Fat 9g (14%) Cholesterol 94mg (31%) Sodium 815mg (34%) Potassium 575mg (16%) Fiber 3g (12%) Sugar 4g (8%)