Instant Pot Chicken Noodle Soup
User Reviews
5
Instant Pot Chicken Noodle Soup
Description
The Instant Pot Chicken Noodle Soup uses a whole chicken cooked under high pressure to infuse the broth with rich flavor and tender meat. Sautéing the aromatic vegetables like carrot, celery, onion, and garlic adds foundational depth before pressure cooking. Once the chicken is removed and shredded, the broth is brought to a boil again to cook the wide egg noodles just until tender, avoiding mushiness.
This soup offers a hearty texture from the shredded chicken and soft yet firm noodles, making it a classic comfort food. The mild seasoning highlights the natural flavors of the ingredients without overpowering them.
It is best served fresh, as leaving noodles in the soup for too long can cause them to soak up too much liquid and lose their texture. Serving immediately maintains the best balance between broth and noodles.
Ingredients
- 1 tablespoon olive oil
- 5 carrot peeled and cut into 1/4-inch (0.5 cm) diagonal slices, medium
- 3 talks celery cut into 1/2-inch (1 cm) slices
- 2 cloves garlic minced
- 1 large yellow onion cut into a large dice
- 1 chicken about 3 lbs. (1.3 kg, whole
- 8 cups water
- 1 tablespoon salt or more to taste
- 1 large pinch black pepper ground
- 3 cups egg noodles extra-wide
Instructions
- Prepare the carrots, celery, garlic, and onion.
- Turn a 6-quart Instant Pot to the high sauté setting. Add the oil, and once it's hot, add the carrots, celery, garlic, onion, salt, and a large pinch of ground black pepper. Cook, stirring, until the vegetables are slightly softened, about 4 to 5 minutes.
- Add the chicken and 8 cups of water. Cover the pot, select Manual, and set it to High pressure for 20 minutes.
- When it beeps, turn to Quick Release. Once the valve drops, carefully remove the cover. Use tongs to remove the chicken from the pot and transfer it to a large bowl. Allow it to cool for several minutes. Using your hands or two forks, remove the skin and bones, and shred the meat into bite-sized pieces.
- Switch the Instant Pot to the high Sauté setting and bring the soup to a boil. Once boiling, add the egg noodles and cook until al dente, about 4 to 5 minutes. DO NOT OVERCOOK THE NOODLES, as they will become soggy and absorb too much of the soup. Add the chicken back into the pot and stir. Adjust the salt to taste, if desired.
- Turn off the heat, then divide the Chicken Noodle Soup into bowls and serve immediately.
Notes
- For best texture, serve the soup immediately after cooking to prevent noodles from becoming mushy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 129 kcal
% Daily Value*
| Serving | 6people | |
| Calories | 129kcal | 6% |
| Carbohydrates | 21g | 7% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Cholesterol | 15mg | 5% |
| Sodium | 1219mg | 51% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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