As I stirred the bubbling pot, a wave of nostalgia swept over me—my grandmother's kitchen, filled with laughter and the aroma of her homemade soup. This Instant Pot Chicken Noodle Soup brings that warmth right to my table! Whether you’re nursing a cold or simply craving comfort food, this quick recipe serves up tender chicken, vibrant veggies, and soft noodles in a rich broth, all under an hour. With the Instant Pot doing the heavy lifting, you get hearty nourishment without the fuss. Plus, this dish is easily adaptable for different dietary needs, making it a winner for everyone around your table. Are you ready to fill your home with comforting scents and smiles? Let’s dive in!
Why is this soup a total winner?
Comforting warmth: This Instant Pot Chicken Noodle Soup is like a cozy hug in a bowl, perfect for chilly days or when you're feeling under the weather.
Nourishing goodness: Packed with tender chicken and fresh veggies, it's a nutrient-dense meal that promotes recovery and wellness.
Quick cooking: With the Instant Pot, you can whip this up in under an hour, saving you time and effort—ideal for busy nights!
Versatile variations: Easily customize this dish with vegetarian options or gluten-free noodles, ensuring everyone can enjoy a comforting bowl.
Family favorite: No one can resist the hearty flavors and delightful aromas, making it a sure hit at your dinner table. Pair it with crusty whole-grain bread or a light salad for a complete meal.
Instant Pot Chicken Noodle Soup Ingredients
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For the Soup Base
• Olive Oil – Base fat for sautéing vegetables; substitute with vegetable oil or butter if desired.
• Onions – Adds sweetness and depth to the soup; fresh is best with no substitutions needed.
• Garlic – Provides aromatic flavor; garlic powder can work in a pinch, but fresh is preferred.
• Carrots – Contributes natural sweetness and texture; can swap for parsnips or omit if necessary.
• Celery – Adds crunch and flavor; substitute with fennel for a different taste profile. -
For the Protein and Broth
• Chicken (boneless, skinless) – Main protein source; can replace with tofu or chickpeas for a vegetarian option.
• Chicken Broth – Base of the soup for flavor; use vegetable broth for a vegetarian variation. -
For Seasoning and Flavor
• Thyme – Herbal flavoring; use dried thyme if fresh is unavailable.
• Bay Leaves – Adds aromatic depth; can omit if not available, though recommended for the best flavor.
• Salt and Pepper – Essential seasonings; adjust to taste to enhance the soup's overall flavor. -
For the Noodles
• Egg Noodles – Main carbohydrate in the dish; substitute with gluten-free noodles for a gluten-free version or omit for lower carb. -
For Garnish
• Fresh Parsley – For garnish to brighten flavors; chives can work as a substitute or omit altogether.
• Lemon – Brightens flavor; optional but can switch for lime for a quirky twist.
This comforting Instant Pot Chicken Noodle Soup brings together wholesome ingredients to create a heartwarming dish that’s sure to please the entire family!
Step‑by‑Step Instructions for Instant Pot Chicken Noodle Soup
Step 1: Sauté Vegetables
Begin by setting your Instant Pot to the sauté function and pouring in a drizzle of olive oil. Once the oil shimmers, toss in chopped onions, minced garlic, diced carrots, and celery. Sauté these fresh vegetables for about 5 minutes until they soften and become fragrant, stirring occasionally to prevent browning.
Step 2: Add Chicken and Broth
Next, layer the boneless, skinless chicken pieces directly on top of the sautéed vegetables. Pour in chicken broth until ingredients are submerged, then sprinkle in thyme, add bay leaves, and season generously with salt and pepper. Stir gently to combine the flavors, ensuring all ingredients are well-incorporated.
Step 3: Cook Under Pressure
Seal the Instant Pot lid and set the valve to the sealing position. Cook on high pressure for 10 minutes, allowing the machine to build pressure. When the timer beeps, wait for a natural pressure release for about 10 minutes. This process ensures the chicken remains tender and juicy.
Step 4: Shred Chicken
Carefully remove the chicken from the pot using tongs and place it on a cutting board. Shred the tender chicken using two forks or your hands, then return it to the Instant Pot along with the remaining contents. This step ensures every bite of your Instant Pot Chicken Noodle Soup is filled with mouthwatering, shredded meat.
Step 5: Simmer Noodles
With the Instant Pot still set to sauté mode, add egg noodles to the flavorful broth. Stir gently and let the soup simmer for an additional 5 minutes, or until the noodles are cooked to your desired tenderness. Keep an eye on them to avoid overcooking, as you want them to be soft yet firm.
Step 6: Season to Taste
Finally, taste your soup and adjust the seasoning with additional salt and pepper if needed. Carefully remove the bay leaves and discard them. Serve your Instant Pot Chicken Noodle Soup into bowls, garnished with fresh parsley and a squeeze of lemon for an added burst of flavor, creating a delightful presentation for your loved ones.
Expert Tips for Instant Pot Chicken Noodle Soup
- Use Frozen Chicken: If you're short on time, frozen chicken can be used directly in the Instant Pot; simply adjust the cooking time accordingly.
- Veggie Variations: Feel free to get creative with vegetables! Spinach, kale, or zucchini can easily be added for extra nutrition and flavor.
- Noodle Caution: To avoid mushy noodles, add them towards the end during the simmer stage instead of cooking them under pressure.
- Storage Savvy: For best results, store leftovers in airtight containers for up to 3 days or freeze the soup (without noodles) for up to 3 months.
- Adjust Seasoning: Don’t forget to taste your Instant Pot Chicken Noodle Soup before serving; adjusting salt and pepper can elevate the overall flavor.
What to Serve with Instant Pot Chicken Noodle Soup
Savor the warmth of this comforting soup by pairing it with delightful sides that create a complete meal experience.
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Crusty Whole-Grain Bread: This bread adds a hearty texture that invites you to dunk and soak in the delicious broth.
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Light Garden Salad: Fresh greens tossed with a zesty vinaigrette provide a crisp contrast, brightening your palate between spoonfuls of soup.
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Garlic Toast: Crunchy and buttery, garlic toast is perfect for absorbing the savory flavors of the soup, making every bite enjoyable.
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Steamed Broccoli: This green veggie adds a nutritious and vibrant burst to the meal, balancing the richness of the soup with its fresh crunch.
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Cheesy Biscuits: Warm, cheesy biscuits are a comforting addition that complements the soup’s savory goodness while offering a delightful flaky texture.
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Herbed Quinoa: Light and fluffy, herbed quinoa provides a nutritious, gluten-free alternative that can soak up the broth beautifully.
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Lemon-Infused Water: A refreshing drink choice, it cleanses the palate and enhances the lemon's tangy finish when added to the soup.
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Chocolate Chip Cookies: End the meal on a sweet note with warm cookies; they bring nostalgia and comfort, making the evening feel complete.
Instant Pot Chicken Noodle Soup Variations
Feel free to add your personal touch to this comforting recipe with these delightful twists!
- Vegetarian Delight: Substitute chicken with chickpeas or tofu for a nourishing vegetarian option. You'll still enjoy all the heartwarming flavors!
- Low-Carb Twist: Swap egg noodles with spiralized zucchini or cauliflower rice for a lighter, low-carb alternative that remains deliciously filling.
- Extra Veggies: Add nutrient-packed greens like spinach or kale, or toss in zucchini rounds, offering vibrant colors and additional flavors to your soup.
- Spicy Kick: For those who crave heat, stir in a teaspoon of red pepper flakes or sliced jalapeños while cooking for an exciting flavor boost!
- Herbal Upgrade: Experiment with fresh herbs like dill or basil instead of thyme; these can elevate the flavor profile with their refreshing notes.
- Citrus Zing: Add a splash of fresh orange juice for a bright twist; this adds a unique sweetness that pairs beautifully with the broth.
- Creamy Comfort: Stir in a splash of heavy cream or coconut milk at the end of cooking for a silky finish that’s rich and indulgent.
By mixing and matching these variations, you'll create endless possibilities for your Instant Pot Chicken Noodle Soup experience! If you’re in the mood for some pasta vibes, you'll absolutely love my Pot Cajun Chicken or a comforting bowl of Chicken Orzo Soup. Don't be shy—dare to try and discover your family’s new favorite!
Make Ahead Options
These Instant Pot Chicken Noodle Soup preparations are perfect for busy weeknights or when you want a wholesome meal ready to go! You can chop the vegetables, such as onions, carrots, and celery, and refrigerate them in an airtight container up to 24 hours in advance. Additionally, you can season and prepare the chicken beforehand, storing it separately. When you're ready to enjoy your soup, simply sauté the prepped vegetables, add the chicken and broth, and proceed with cooking. This way, you’ll save valuable time while still serving a delicious, comforting dish that tastes just as good as when made fresh!
How to Store and Freeze Instant Pot Chicken Noodle Soup
Fridge: Store leftovers in an airtight container for up to 3 days, ensuring you cool the soup completely before sealing to maintain freshness.
Freezer: For longer storage, freeze the soup without noodles in a freezer-safe container for up to 3 months. This helps preserve the texture of your Instant Pot Chicken Noodle Soup.
Reheating: Thaw frozen soup in the refrigerator overnight. Reheat on the stovetop or in the microwave until heated through, then add freshly cooked noodles if desired.
Noodles Storage: If you prefer to keep the noodles separate, cook them fresh when reheating for the best results, as stored noodles may become mushy.
Instant Pot Chicken Noodle Soup Recipe FAQs
What type of chicken is best for this soup?
I recommend using boneless, skinless chicken breasts or thighs. They’re tender and cook quickly in the Instant Pot. If you're making this on a busy weeknight, feel free to use frozen chicken directly—just increase the cooking time, as it usually takes a few extra minutes to come to pressure.
How can I store leftovers properly?
Store your Instant Pot Chicken Noodle Soup in airtight containers in the fridge for up to 3 days. It's best to let the soup cool completely before sealing. For longer storage, freeze the soup without noodles in a freezer-safe container for up to 3 months. Make sure to label your containers for easy identification later!
Can I freeze this soup with the noodles?
I advise against freezing the soup with noodles, as they tend to become mushy once thawed. Instead, freeze the soup base and cook the noodles fresh when you're ready to enjoy it again. Just thaw the soup overnight in the fridge and reheat on the stove, then add freshly cooked noodles for the best texture.
What if my soup turns out too salty?
If your Instant Pot Chicken Noodle Soup comes out too salty, don't fret! You can balance it by adding more vegetables, a splash of water, or low-sodium broth until you reach your desired taste. Also, adding diced potatoes can help absorb some of the saltiness while cooking further.
Is this soup suitable for gluten-free diets?
Absolutely! Just substitute the egg noodles with gluten-free noodles to make this Instant Pot Chicken Noodle Soup gluten-free. Also, check the broth you use to ensure it's gluten-free. There are many excellent flour options that can accommodate your dietary needs without sacrificing flavor!
Can I add other vegetables to the soup?
Very! Feel free to add your favorite vegetables such as spinach, kale, or zucchini for extra nutrition. You can include them during the last 5 minutes of simmering with the noodles so they become tender but retain their vibrant color and nutrients.
Instant Pot Chicken Noodle Soup - Cozy Comfort in a Bowl
Equipment
- Instant Pot
Ingredients
For the Soup Base
- 2 tablespoons Olive Oil Substitute with vegetable oil or butter if desired.
- 1 cup Onions Fresh is best with no substitutions needed.
- 3 cloves Garlic Fresh is preferred; garlic powder can work in a pinch.
- 2 medium Carrots Can swap for parsnips or omit if necessary.
- 2 stalks Celery Substitute with fennel for a different taste profile.
For the Protein and Broth
- 1 pound Chicken (boneless, skinless) Can replace with tofu or chickpeas for a vegetarian option.
- 4 cups Chicken Broth Use vegetable broth for a vegetarian variation.
For Seasoning and Flavor
- 1 teaspoon Thyme Use dried thyme if fresh is unavailable.
- 2 leaves Bay Leaves Can omit if not available.
- to taste Salt Adjust to taste to enhance the soup's overall flavor.
- to taste Pepper Adjust to taste to enhance the soup's overall flavor.
For the Noodles
- 2 cups Egg Noodles Substitute with gluten-free noodles for a gluten-free version.
For Garnish
- 2 tablespoons Fresh Parsley Chives can work as a substitute or omit altogether.
- 1 tablespoon Lemon Optional but can switch for lime for a quirky twist.
Instructions
Step-by-Step Instructions
- Begin by setting your Instant Pot to the sauté function and pouring in a drizzle of olive oil. Once the oil shimmers, toss in chopped onions, minced garlic, diced carrots, and celery. Sauté these fresh vegetables for about 5 minutes until they soften and become fragrant, stirring occasionally to prevent browning.
- Next, layer the boneless, skinless chicken pieces directly on top of the sautéed vegetables. Pour in chicken broth until ingredients are submerged, then sprinkle in thyme, add bay leaves, and season generously with salt and pepper. Stir gently to combine the flavors, ensuring all ingredients are well-incorporated.
- Seal the Instant Pot lid and set the valve to the sealing position. Cook on high pressure for 10 minutes, allowing the machine to build pressure. When the timer beeps, wait for a natural pressure release for about 10 minutes.
- Carefully remove the chicken from the pot using tongs and place it on a cutting board. Shred the tender chicken using two forks or your hands, then return it to the Instant Pot along with the remaining contents.
- With the Instant Pot still set to sauté mode, add egg noodles to the flavorful broth. Stir gently and let the soup simmer for an additional 5 minutes, or until the noodles are cooked to your desired tenderness.
- Finally, taste your soup and adjust the seasoning with additional salt and pepper if needed. Carefully remove the bay leaves and discard them. Serve your Instant Pot Chicken Noodle Soup into bowls, garnished with fresh parsley and a squeeze of lemon.
