This Instant Pot Chicken Noodle Soup is comforting and quick! It’s loaded with tender chicken, veggies, and noodles, all simmered to perfection in one pot.
You’ll love how fast it is—just toss everything in, set it, and go! Perfect for those busy nights or when you need a little warmth. Plus, your kitchen will smell amazing! 🥣
Key Ingredients & Substitutions
Chicken: I love using boneless, skinless chicken thighs for their juiciness, but breasts work too. If you’re looking for a lighter option, go with chicken tenders or even shredded rotisserie chicken. You can cut your cooking time if you use already cooked chicken!
Broth: Low-sodium chicken broth is great to control the salt content. If you want a vegetarian option, use vegetable broth. Homemade broth is another fantastic choice for extra flavor. Just remember to adjust seasonings accordingly if your broth is saltier.
Noodles: Wide egg noodles are traditional, but you can swap in whole wheat, gluten-free pasta, or even zoodles for a lighter dish. Cook them separately if you don’t want them to get mushy in the soup.
Vegetables: While carrots and celery are classic, feel free to toss in other vegetables like peas, corn, or even spinach. They add more freshness and nutrients!
How Do I Get the Chicken Perfectly Shredded?
The key to shredding chicken is to let it rest for a few minutes after cooking. This helps retain moisture. Here’s how you can do it:
- After the chicken is cooked, remove it from the pot using tongs.
- Let it rest on a cutting board for a few minutes; this makes shredding easier.
- Use two forks to pull apart the chicken—easier than using a knife!
Adding it back to the soup keeps it warm and flavorful. Enjoy your delicious, homemade Chicken Noodle Soup!
Instant Pot Chicken Noodle Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 large carrots, peeled and sliced
- 3 celery stalks, sliced
- 6 cups low-sodium chicken broth
- 2 teaspoons dried parsley
- 1 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
- 1 1/2 pounds boneless, skinless chicken breasts or thighs
- 8 ounces wide egg noodles or your favorite pasta
- Fresh parsley, chopped (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 20 minutes to cook under pressure, totaling around 35 minutes. Perfect for a quick weeknight dinner or a cozy weekend meal!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Turn your Instant Pot to sauté mode and add the olive oil. Once the oil is hot, add the diced onion, sliced carrots, and celery. Cook these veggies while stirring occasionally for about 4-5 minutes until they become tender.
2. Add Garlic:
Next, stir in the minced garlic and cook for another 30 seconds until it smells fragrant. This will give your soup a lovely flavor.
3. Pour in the Broth:
Pour the chicken broth into the pot and use a wooden spoon to scrape up any bits stuck to the bottom—these add great flavor!
4. Season the Soup:
Add the dried parsley, thyme, basil, oregano, salt, and pepper to the broth. Give it a good stir to combine all the ingredients.
5. Add the Chicken:
Place the chicken breasts or thighs into the broth mixture, making sure they’re submerged.
6. Cook Under Pressure:
Seal the Instant Pot lid tightly and set it to cook at manual high pressure for 10 minutes. This will cook the chicken perfectly!
7. Quick Release:
When the cooking time is finished, carefully do a quick release of the pressure by turning the valve. Be cautious as steam will escape!
8. Shred the Chicken:
Once the pressure is released, open the lid and remove the chicken. Use two forks to shred the chicken into bite-sized pieces.
9. Cook the Noodles:
Turn the Instant Pot back to sauté mode and add the wide egg noodles. Let them cook for 5-7 minutes, stirring occasionally to prevent sticking, until they’re tender.
10. Combine Everything:
Return the shredded chicken to the pot and stir everything together. Taste for seasoning, and add more salt and pepper if necessary.
11. Serve and Enjoy:
Serve your warm, comforting soup hot, garnished with fresh parsley if you’d like. Enjoy your delicious Instant Pot Chicken Noodle Soup!
Can I Use Frozen Chicken in This Recipe?
Yes, you can! Just adjust the cooking time to 15 minutes on high pressure instead of 10 minutes. Make sure to omit the quick release; let the pressure release naturally for about 5 minutes before releasing the rest of the steam for best results.
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup and store it in an airtight container in the fridge for up to 3 days. To reheat, simply rewarm it on the stove or in the microwave until heated through. Note that the noodles may soak up some broth when stored, so you may want to add a splash of water or broth when reheating.
What Are Some Good Substitutions for the Noodles?
If you’re looking for a healthier option, you can use whole wheat or gluten-free pasta, and zoodles (zucchini noodles) work well for a low-carb version. Just keep an eye on the cooking time, as different noodles may require adjustments.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. If you’ll be storing for longer, consider freezing it in portions. Just be sure to leave out the noodles if freezing to prevent them from becoming mushy; you can cook fresh noodles when you’re ready to eat it again!
