Instant Pot Chicken Noodle Soup
User Reviews
5
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Prep Time
12 mins
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Cook Time
7 mins
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Total Time
19 mins
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Servings
8 servings
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Calories
179 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Chicken Noodle Soup
Description
Instant Pot Chicken Noodle Soup starts by sautéing onion, carrots, and celery in olive oil to build a savory base. Chicken broth enriched with thyme and rosemary creates a fragrant cooking liquid. Wide egg noodles are added before pressure cooking to develop tenderness without becoming mushy. Depending on preference, raw chicken breasts are cooked under pressure and shredded afterward, or pre-cooked rotisserie chicken is stirred in after cooking for convenience.
The soup results in a balanced flavor profile with softened vegetables and tender chicken pieces. Freshly ground black pepper and optional lemon juice add brightness to the broth. The method avoids long simmering while ensuring all ingredients meld well.
Sautéing the vegetables first deepens flavor, and using wide egg noodles helps maintain the desired texture by reducing mushiness from overcooking or sitting too long. Adjust seasoning gradually as broths and bullion vary in salt content. Rotisserie chicken adds ease without sacrificing flavor, making this soup practical for quick meals.
Ingredients
- 1 tablespoon olive oil
- ½ onion large, diced
- 3-4 carrot diced
- 2 celery ribs, diced
- 7 cups chicken broth (or 7 cups of water and 5 teaspoons of Better Than Bouillon Roasted Chicken Base)
- 1 and ½ cup egg noodles wide
- 3 teaspoons thyme or 1 teaspoon dry, freshly chopped
- 3 teaspoons rosemary or 1 teaspoon dry, freshly chopped
- 2 cups chicken or 2 uncooked chicken breasts, shredded, cooked, rotisserie
- salt (to taste)
- black pepper to taste
- lemon optional, juice of 1
Instructions
- Sauté the Aromatics: Set the Instant Pot to [Sauté] and wait for it to say “Hot.” Add olive oil and sauté the diced onion for 2–3 minutes until soft. Stir in the carrots and celery, cooking for another minute to bring out their natural sweetness.
- Add Broth & Noodles: Pour in the chicken broth (or room temp water if using Better Than Bouillon) and scrape up any bits from the bottom. Stir in the egg noodles, thyme, and rosemary.
- Add the Chicken: For raw chicken breasts: season lightly with salt and pepper, then add to the pot.For rotisserie chicken: skip for now—you’ll add it after pressure cooking.
- Pressure Cook: Seal the lid and turn the valve to “Sealing.” Pressure cook on [High] for 4 minutes, then quick release the pressure.
- Shred & Stir: If you used chicken breasts, remove and shred with two forks before returning to the pot. If using rotisserie chicken, stir in the shredded pieces now.
- Finish & Serve: Taste and adjust seasoning with salt and pepper. Ladle into bowls and serve warm. Optional: add a squeeze of lemon for brightness!
Notes
- Sautéing the vegetables before pressure cooking improves the soup’s depth of flavor.
- Choose wide egg noodles and avoid prolonged warming to prevent mushy texture.
- Using rotisserie chicken reduces prep time while maintaining flavor quality.
- Taste and adjust salt as broth and bullion vary in saltiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 179 kcal
% Daily Value*
| Calories | 179kcal | 9% |
| Carbohydrates | 9g | 3% |
| Protein | 19g | 38% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 67mg | 22% |
| Sodium | 1277mg | 53% |
| Potassium | 152mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 3873IU | 77% |
| Vitamin C | 3mg | 3% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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