Instant Pot Chicken Noodle Soup
User Reviews
4.6
Instant Pot Chicken Noodle Soup
Description
Instant Pot Chicken Noodle Soup starts by sautéing onion, carrots, and celery in butter to develop sweetness and soften the vegetables. Seasonings like thyme, parsley, oregano, salt, black pepper, and chicken bouillon build complexity in the base. Chicken with skin and bones is added for richness, along with chicken broth and water.
The soup cooks under pressure for 7 minutes, followed by a natural release to tenderize the chicken and infuse the broth with flavor. After removing the chicken, the broth is strained and returned to the pot to cook egg noodles until al dente. The shredded chicken can then be stirred back in.
This soup offers balanced savory flavors with tender vegetables, juicy chicken, and satisfying noodles. It suits cold days or when comforting nourishment is desired.
The recipe notes suggest alternatives for cooking without an Instant Pot, substituting chicken parts, using frozen chicken with adjusted times, and freezing the soup without noodles for best texture on reheating.
Ingredients
- 2 tablespoons butter unsalted
- 1 large onion chopped
- 2 medium carrot chopped
- 2 talks celery chopped
- 1 teaspoon salt or to taste
- 1 teaspoon black pepper or to taste
- 1 teaspoon thyme dry, 1 tbsp if using fresh
- 1 tablespoon parsley fresh, chopped
- 1 tablespoon oregano fresh, chopped, 1 tsp if using dry
- 1 chicken bouillon cube or powder
- 4 cups chicken broth or vegetable broth, no sodium added
- 2 pounds chicken with skin and bones, use at least 1 chicken breast
- 4 cups water
- 5 ounce egg noodles uncooked, (about 2 cups)
Instructions
- Turn your Instant Pot to the saute setting. (See your manufacturer's guide for detailed instructions on how to use your instant pot.)
- Add the butter and cook until the butter has melted. Add the onion, carrots and celery and saute for 3 minutes until the onion softens and becomes translucent.
- Season with salt and pepper, add the thyme, parsley, oregano, chicken bouillon and stir.
- Pour in the chicken broth. Add the chicken pieces and add another 4 cups of water.
- Close the lid (follow the manufacturer's guide for instructions on how to close the instant pot lid). Set the Instant Pot to the Soup setting and set the timer to 7 minutes. If your instant pot doesn't have the Soup setting just use Manual/high pressure for 7 minutes.
- Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes. Follow the manufacturer's guide for quick release, if in a rush. Carefully unlock and remove the lid from the instant pot.
- Remove the chicken pieces from the soup and shred with two forks.
- Add the noodles to the soup and set the Instant Pot to the saute setting again. Cook for another 6 minutes uncovered, or until the noodles are cooked.
- Turn off the Instant Pot, by pressing the cancel button. Add the shredded chicken back to the Instant Pot, taste for seasoning and adjust as necessary. Garnish with additional parsley if preferred.
Notes
- If you don't have an Instant Pot, cook this soup on the stovetop or use a slow cooker; the chicken will take longer to cook.
- Using chicken with skin and bones produces a richer broth, but boneless skinless chicken breast or other parts can be used.
- Frozen chicken can be used; increase pressure cooking time to about 10-12 minutes depending on piece size.
- Chicken broth can be replaced with water, but broth enhances flavor.
- For freezing, omit noodles and add fresh noodles when reheating to prevent sogginess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 374kcal | 19% |
| Carbohydrates | 18g | 6% |
| Protein | 26g | 52% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 107mg | 36% |
| Sodium | 435mg | 18% |
| Potassium | 469mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 2900IU | 58% |
| Vitamin C | 5.2mg | 6% |
| Calcium | 50mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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