(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)
I've been perfecting this instant pot chicken noodle soup for years, and it's become my go-to comfort food. Whenever I'm feeling under weather or just need a cozy meal, I whip up this soul-warming dish. Rich chicken broth, tender chunks of shredded chicken, and perfectly cooked egg noodles come together in a fraction of time traditional recipes take. Trust me, once you try this version, you'll never go back to stovetop soup again. Let's dive into making this hearty, satisfying meal that'll have your family begging for seconds.
Ingredients for Homemade Chicken Noodle Soup
- Olive oil: Adds flavor and helps sauté vegetables, enhancing the overall taste and richness of the soup.
- Onion: Provides a savory base flavor and sweetness when cooked, adding depth to the soup's taste profile.
- Carrots: Bring natural sweetness and vibrant color to the soup, while also providing a hearty texture and nutrients.
- Celery: Adds a subtle earthy flavor and crunch to the soup, enhancing the overall aroma and taste.
- Garlic: Infuses a robust and aromatic flavor, complementing the other ingredients and elevating the overall taste of the soup.
- Dried thyme: Offers a warm and herbaceous flavor, enhancing the savory notes of the soup with its aromatic profile.
- Dried parsley: Adds a fresh and herbaceous flavor, brightening the soup with its mild and slightly peppery taste.
- Chicken broth: Forms the flavorful base of the soup, providing richness and depth to the dish with its savory essence.
- Chicken breasts: Supply lean protein and a meaty texture to the soup, making it hearty and satisfying.
- Egg noodles: Bring a comforting and familiar element to the soup, adding a satisfying chewiness and texture to each bite.
- Fresh parsley: Serves as a vibrant garnish, adding a pop of color and a fresh, herbaceous flavor to the finished dish.
Essential Tools for Making This Soup Recipe
- Instant Pot: Essential for pressure cooking the soup quickly while infusing flavors and keeping the chicken tender.
- Knife: Needed for chopping vegetables and slicing the chicken breasts for the soup.
- Cutting board: Provides a safe and stable surface for cutting and preparing ingredients for the soup.
- Measuring cups and spoons: Ensure accurate measurements of ingredients for the perfect balance of flavors in the soup.
Instant Pot Chicken Noodle Soup Recipe
This Instant Pot Chicken Noodle Soup is a quick and easy recipe perfect for a comforting meal. It's packed with tender chicken, fresh vegetables, and egg noodles, making it a hearty and nutritious option for any day.
Print
Jump to comment
Pin This
Equipment
- Instant Pot
- Knife
- Cutting board
- Measuring Cups
- Measuring Spoons
Ingredients:
Main Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 carrots, sliced
- 3 celery stalks, sliced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 6 cups chicken broth
- 2 boneless, skinless chicken breasts
- 2 cups egg noodles
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Set the Instant Pot to sauté mode and heat the olive oil.
- Add the onion, carrots, celery, garlic, thyme, and parsley. Sauté for 3-4 minutes.
- Pour in the chicken broth and add the chicken breasts.
- Close the Instant Pot lid and set to high pressure for 10 minutes.
- Quick release the pressure and remove the chicken breasts. Shred the chicken and return to the pot.
- Add the egg noodles and set the Instant Pot to sauté mode. Cook for 5-6 minutes until noodles are tender.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes:
This soup is perfect for a quick weeknight dinner or a cozy weekend meal. You can also add other vegetables like peas or corn for extra flavor and nutrition.
Nutrition value:
Calories: 250kcalCarbohydrates: 20gProtein: 20gFat: 8gSaturated Fat: 2gCholesterol: 50mgSodium: 800mgPotassium: 400mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 2mg
Keywords:
Tried this recipe?Let us know how it was!
Read more: Easy Udon Noodle Soup Recipe
Tips for Making Chicken Noodle Soup Ahead of Time
Make Ahead Instructions
- Prepare the soup as directed but do not add the noodles.
- Let the soup cool completely before storing in an airtight container in the refrigerator.
- When ready to serve, reheat the soup and add the noodles, cooking until tender.
Freezing Instructions
- Prepare the soup without adding the noodles.
- Allow the soup to cool completely before transferring to a freezer-safe container.
- Freeze for up to 3 months.
- To serve, thaw the soup overnight in the refrigerator and reheat on the stove.
- Add the noodles and cook until tender before serving.
Adding a splash of apple cider vinegar to this chicken noodle soup recipe can enhance the flavor and add a subtle tanginess to the broth.
Common Questions About This Instant Pot Soup Recipe
FAQ:
Can I use chicken thighs instead of chicken breasts in this recipe?
Yes, you can substitute chicken thighs for chicken breasts. Just adjust the cooking time as needed.
How long does this chicken noodle soup last in the fridge?
This soup can be stored in the fridge for up to 3-4 days in an airtight container.
Can I freeze this soup?
Yes, you can freeze this chicken noodle soup. Just let it cool completely before transferring it to a freezer-safe container.
Can I add other vegetables to this soup?
Absolutely! Feel free to customize this recipe by adding your favorite vegetables like peas, corn, or spinach.
How can I make this soup gluten-free?
To make this soup gluten-free, simply use gluten-free egg noodles or substitute them with rice noodles or zucchini noodles.
0 thoughts on “Instant Pot Chicken Noodle Soup Recipe”