On chilly days when comfort is more necessity than luxury, nothing beats the aroma of chicken noodle soup simmering in the kitchen. It’s like a cozy blanket in a bowl, full of tender chicken, vibrant veggies, and noodles that soak up all the goodness.
(Remember that unexpected snowstorm last winter? This soup was a lifesaver!
) With the Instant Pot, the magic happens in a flash—perfect for those who crave warmth but have little time to spare.
Steps
- Turn on the Instant Pot to the sauté setting and melt the butter. Add chopped onion, carrots, and celery, cooking for about 3 minutes until the onion is translucent. Season the vegetables with salt, pepper, thyme, parsley, oregano, and chicken bouillon, stirring well.
- Pour in the chicken broth and add chicken pieces along with 4 cups of water. Ensure the noodles are not added at this stage. Close the Instant Pot lid and set it to the Soup setting for 7 minutes, or use the Manual/high pressure setting if the Soup setting is unavailable.
- Once the cooking cycle is complete, let the pressure release naturally for about 10 minutes. Carefully remove the lid, then take out the chicken pieces and shred them with forks, discarding the skin and bones.
- Set the Instant Pot back to the sauté setting and add the egg noodles. Let them cook for about 6 minutes, stirring occasionally, until they are tender but not overcooked.
- Turn off the Instant Pot, add the shredded chicken back into the soup, and adjust the seasoning with additional salt and pepper as needed. Optionally, garnish with fresh parsley before serving.
Ingredients
- 2 tablespoons unsalted butter
- 1 large onion, chopped
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 1 teaspoon salt, or to taste
- 1 teaspoon black pepper, or to taste
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried oregano)
- 1 chicken bouillon cube or equivalent powder
- 4 cups no sodium added chicken broth (or vegetable broth)
- 2 pounds chicken with skin and bones (include at least 1 chicken breast)
- 4 cups water
- 5 ounces uncooked egg noodles (approximately 2 cups)
Nutritional Values
Calories: 1496kcal | Carbohydrates: 72g | Protein: 104g | Fat: 84g | Saturated Fat: 28g | Cholesterol: 428mg | Sodium: 1740mg | Potassium: 1876mg | Fiber: 4g | Sugar: 8g | Vitamin A: 11600IU | Vitamin C: 20.8mg | Calcium: 200mg | Iron: 8mg
FAQ
- Can I make this chicken noodle soup without an Instant Pot?
- Yes, you can prepare this soup using a Dutch oven or a large pot on the stovetop. Follow the same steps, but when it’s time to pressure cook, bring the soup to a boil, then reduce heat to low and simmer covered for about 30 to 40 minutes.
- Is it possible to use boneless skinless chicken breasts instead?
- Yes, you can use boneless skinless chicken breasts, but using chicken with skin and bones will yield a more flavorful broth.
- Can I add other ingredients to the soup?
- Absolutely! You can customize the soup by adding ingredients like fresh spinach, frozen peas, mushrooms, or even a splash of lemon juice for an extra layer of flavor. Just ensure to maintain similar ingredient ratios and follow the same cooking process.
- Can I use frozen chicken in this recipe?
- Yes, frozen chicken can be used. However, the cooking time may vary depending on the size of the chicken pieces, starting with 10 to 12 minutes is recommended.
- How should I store and reheat the soup?
- Store leftovers in the fridge for up to 5 days or freeze for up to 3 months in an airtight container. If freezing, omit the noodles until reheating. Thaw in the fridge overnight before reheating on the stovetop or in the microwave.
Tips
- Sauté for Flavor: Sautéing the vegetables before pressure cooking enhances the soup’s flavor by creating a richer, layered taste. This step takes just a few minutes but makes a significant difference in the final dish.
- Use Fresh Herbs: Opt for fresh herbs like thyme, parsley, and oregano to add a depth of flavor to the broth. Fresh herbs can significantly elevate the taste compared to dried ones.
- Natural Release for Better Texture: Allowing the Instant Pot to undergo a natural release for about 10 minutes helps maintain the chicken’s tenderness and prevents the soup from being overcooked.
- Hold Off on Salt: Wait until the soup is fully cooked before adding extra salt. The broth will reduce as it cooks, intensifying the flavors, so seasoning at the end helps prevent over-salting.
Equipment
- Instant Pot – A multi-cooker that functions as a pressure cooker, slow cooker, rice cooker, steamer, sauté pan, and more.
- Slotted Spoon or Tongs – Useful for removing chicken pieces from the soup.
- Set of Measuring Spoons – For precise measurement of herbs and seasonings.
