Instant Pot Chicken Noodle Soup
User Reviews
5
Instant Pot Chicken Noodle Soup
Description
Instant Pot Chicken Noodle Soup features skinned chicken thighs cooked alongside carrot, celery, onion, garlic, thyme, rosemary, and bay leaf in a seasoned chicken broth base. After pressure cooking, the chicken is shredded and reheated with egg noodles in the broth, creating a balanced consistency. The lemon juice and fresh parsley added at the end brighten the soup’s flavor. The method layers sautéed vegetables with herbs before pressure cooking, enhancing the soup's depth while keeping preparation straightforward.
The texture is tender and moist chicken with soft noodles and vegetables softened through pressure cooking. The soup captures a classic flavor profile with herbal and fresh notes from lemon and parsley. It’s suitable as a comforting main dish for lunch or dinner, served hot for a fulfilling experience.
To elevate the soup, shred the chicken finely and stir it back into the broth with noodles for even distribution. Fresh lemon juice added last adds a subtle tang that livens the broth. This soup can be adjusted with salt and pepper to taste before serving.
Look for fresh poultry herbs for the best flavor; dried herbs are an acceptable substitute in measured amounts. The recipe suggests a natural pressure release to keep the chicken moist and avoid overcooking. Using bone-in chicken thighs enriches the broth subtly during cooking.
Ingredients
- 1 Tbsp olive oil
- 1 1/2 cups carrot 3 medium, peeled and diced
- 1 1/2 cup celery 2 large stalks, diced
- 1 cup chopped yellow onion (1 small)
- 3 tsp garlic 3 cloves, minced
- 8 cups chicken broth low-sodium
- 2 tsp thyme or just add in 2 large sprigs, minced fresh
- 2 tsp rosemary or just add 1 large sprig, minced fresh
- 1 bay leaf
- salt freshly ground
- black pepper freshly ground
- 2 1/2 lbs chicken thigh skinned, bone-in, skin-on
- 3 cups egg noodles such as American Beauty, wide
- 1 Tbsp lemon juice fresh
- 1/4 cup parsley chopped, fresh
Instructions
- Select the "saute" setting on the Instant Pot and let heat until the label reads "hot."
- Drizzle in olive oil then add in carrots, celery and onion saute 2 minutes. Add garlic and saute 1 minute longer.
- Add in broth, thyme, rosemary, bay leaf and season with salt and pepper to taste, then add in chicken. Press "cancel" on Instant Pot turn turn off saute mode.
- Cover and close lid and make sure the vent on the lid is set to "sealing" position.
- Select "manual" (or high pressure on other pressure cookers) and set to 10 minutes.
- Once time is up let the pressure come down naturally for 10 minutes then carefully use the quick release method to release any remaining pressure.
- Remove chicken and transfer to a cutting board. Press "cancel" on the Instant pot then press "saute."
- Add noodles and let cook, uncovered, until noodles are tender, about 5 - 6 minutes.
- Meanwhile shred chicken. Once noodles are done, stir in lemon juice, parsley and chicken, serve warm.
- *I prefer this soup without the skin, it's much less greasy. But the bones add flavor so don't just go for boneless thighs. To skin the thighs simply start from one corner and pull the skin off, use a knife to trim away any portion that is stuck on.
- Recipe source: inspired by my Slow Cooker Chicken Noodle Soup
Notes
- Use fresh poultry herbs for a more vibrant flavor, or substitute dried with about ½ teaspoon of each thyme and rosemary.
- Allow the pressure to release naturally for 10 minutes to keep the chicken tender before quick releasing the remaining pressure.
- Shred the chicken thoroughly before returning it to the soup for even texture.
- Adjust seasoning with salt, pepper, and lemon juice at the end to enhance brightness and balance.
User Reviews
Overall Rating
5
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