A bowl of Instant Pot chicken noodle soup with vegetables and noodles

Instant Pot Chicken Noodle Soup

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why make this recipe

Cozy Instant Pot Chicken Noodle Soup is a warm and comforting dish that feels like a hug in a bowl. It’s perfect for cold days or when you are feeling under the weather. The Instant Pot makes cooking quick and easy, allowing you to enjoy a homemade meal with minimal effort. This soup is hearty, full of flavor, and packed with wholesome ingredients, making it a family favorite.

how to make Cozy Instant Pot Chicken Noodle Soup

Ingredients:

  • 1 lb chicken thighs or breasts, boneless or bone-in
  • 2 medium carrots, finely chopped
  • 2 stalks celery, finely chopped
  • 1 medium yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 6 cups chicken broth
  • 6 oz egg noodles
  • 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
  • 1/4 cup fresh parsley, chopped
  • Salt, to taste
  • Black pepper, to taste
  • 1-2 tbsp olive oil or butter, for sautéing

Directions:

  1. Finely chop the onion, carrots, celery, and garlic.
  2. Set the Instant Pot to sauté mode and heat the olive oil or butter.
  3. Add the onion and cook until it becomes translucent.
  4. Then add the garlic, carrots, and celery. Cook until fragrant and slightly tender to create a flavorful base.
  5. Place the chicken thighs or breasts on top of the sautéed vegetables.
  6. Pour in the chicken broth. Season with salt, pepper, and fresh thyme.
  7. Seal the Instant Pot lid and pressure cook on high for 10 minutes.
  8. Allow the pressure to naturally release for 10 minutes for better tenderness.
  9. Carefully open the lid, remove the chicken, and shred it using two forks.
  10. Return the shredded chicken to the pot.
  11. Add egg noodles to the simmering broth. Cook using the sauté function or on low pressure for 4 to 5 minutes, stirring occasionally to prevent sticking, until noodles are tender.
  12. Stir in the chopped fresh parsley. Taste the soup and adjust salt and pepper as needed. Serve hot and enjoy your cozy meal.

how to serve Cozy Instant Pot Chicken Noodle Soup

Serve the soup hot, ladling it into bowls. You can add some extra parsley on top for freshness. For a complete meal, pair it with crusty bread or a green salad.

how to store Cozy Instant Pot Chicken Noodle Soup

Store leftovers in an airtight container in the fridge for up to 3 days. If you want to keep it longer, you can freeze the soup. Just let it cool and transfer it to freezer-safe bags or containers. It will stay fresh for about 2-3 months in the freezer.

tips to make Cozy Instant Pot Chicken Noodle Soup

  • For extra flavor, consider adding a bay leaf while cooking. Just remember to remove it before serving.
  • If you prefer a thicker soup, you can blend a portion of it before adding the noodles.
  • Feel free to add your favorite vegetables like peas or corn to make it even heartier.

variation

You can switch up the noodles by using whole wheat or gluten-free egg noodles. Additionally, if you want to add more protein, consider mixing in some cooked beans or lentils.

FAQs

Q: Can I use frozen chicken?
A: Yes, you can use frozen chicken. Just increase the cooking time to about 15 minutes.

Q: What if I don’t have egg noodles?
A: You can substitute egg noodles with any pasta you like. Just adjust the cooking time according to the pasta instructions.

Q: Can I make this soup in a slow cooker?
A: Yes, you can use a slow cooker. Just sauté the vegetables on the stove first, then add everything to the slow cooker and cook for 6-8 hours on low.

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Cozy Instant Pot Chicken Noodle Soup

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  • Author: jurgentukur
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Diet: Gluten-Free
Print Recipe

Description

A warm and comforting chicken noodle soup made easy in the Instant Pot, perfect for chilly days or when you’re feeling under the weather.

Ingredients

  • 1 lb chicken thighs or breasts, boneless or bone-in
  • 2 medium carrots, finely chopped
  • 2 stalks celery, finely chopped
  • 1 medium yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 6 cups chicken broth
  • 6 oz egg noodles
  • 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
  • 1/4 cup fresh parsley, chopped
  • Salt, to taste
  • Black pepper, to taste
  • 1-2 tbsp olive oil or butter, for sautéing

Instructions

  1. Finely chop the onion, carrots, celery, and garlic.
  2. Set the Instant Pot to sauté mode and heat the olive oil or butter.
  3. Add the onion and cook until it becomes translucent.
  4. Then add the garlic, carrots, and celery. Cook until fragrant and slightly tender.
  5. Place the chicken on top of the sautéed vegetables.
  6. Pour in the chicken broth and season with salt, pepper, and thyme.
  7. Seal the Instant Pot lid and pressure cook on high for 10 minutes.
  8. Allow the pressure to naturally release for 10 minutes.
  9. Carefully open the lid, remove the chicken, and shred it.
  10. Return the shredded chicken to the pot.
  11. Add egg noodles and cook for 4-5 minutes until tender.
  12. Stir in chopped parsley, adjust seasoning, and serve hot.

Notes

For extra flavor, consider adding a bay leaf while cooking. If you prefer a thicker soup, blend a portion of it before adding the noodles.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Pressure Cooking
  • Cuisine: American

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