Instant Pot Chicken Noodle Soup is the ultimate comfort food with its rich, savory broth, tender chicken, and perfectly cooked noodles, this recipe is a quick and convenient way to enjoy a homemade classic. The Instant Pot transforms the cooking process, allowing you to create a delicious soup in a fraction of the time it would normally take. Perfect for chilly evenings or when you’re feeling under the weather, this soup is sure to become a staple in your kitchen.
Why You Will Love This Recipe
This Instant Pot Chicken Noodle Soup is not only bursting with flavor but also incredibly easy to prepare. You can have a hearty, homemade meal on the table in about 30 minutes, making it ideal for busy weeknights. The soup is naturally comforting and can be easily adapted to fit various dietary preferences, including gluten-free or low-carb options. Plus, it’s a one-pot dish, which means less cleanup—who doesn’t love that?
Tips and Tricks
- Sauté for Flavor: Start with the sauté function to cook the onions, garlic, and carrots. This releases their essential oils and enhances the soup’s flavor.
- Chicken Choices: You can use bone-in chicken thighs or breasts for extra flavor. If you want to save time, pre-cooked rotisserie chicken can be added at the end.
- Noodle Timing: Add noodles toward the end of the cooking process to avoid mushiness. They only need a few minutes to cook in the residual heat.
- Herb Boost: Fresh herbs like thyme or parsley added at the end will elevate the dish, providing a vibrant flavor.
Common Mistakes to Avoid
- Overcooking the Chicken: Ensure you don’t cook the chicken for too long; it can become dry. Follow the recommended cooking time.
- Wrong Noodle Type: Avoid using long-cooking noodles; opt for egg noodles or quick-cooking pasta to maintain texture.
- Skipping Seasoning: Don’t forget to season your broth! A little salt and pepper can make a huge difference in flavor.
Make Ahead Tips
You can prepare the ingredients ahead of time. Chop your vegetables and store them in the fridge for up to 3 days. Additionally, you can season and marinate the chicken a day in advance to enhance the flavor. If you plan to make a large batch, the soup stays fresh in the fridge for about 3-4 days, and you can freeze it for up to 3 months.
Recipe Variations
- Creamy Version: Stir in a splash of cream or milk at the end for a creamy texture.
- Vegetable Boost: Add extra vegetables like spinach, peas, or corn for added nutrition.
- Spicy Kick: Include red pepper flakes or diced jalapeños if you like a little heat.
- Different Proteins: Substitute chicken with turkey or even tofu for a vegetarian option.
How to Serve
Serve your Instant Pot Chicken Noodle Soup hot in deep bowls, garnished with freshly chopped parsley or thyme for a pop of color. Pair it with crusty bread or a side salad for a complete meal. For a cozy touch, consider serving it with a sprinkle of parmesan cheese on top.
Pairing Suggestions
For drink pairings, a light white wine like Sauvignon Blanc complements the soup beautifully. If you prefer non-alcoholic options, a refreshing herbal tea or sparkling water with lemon can enhance the meal. For sides, consider a simple green salad or homemade garlic bread. For dessert, a slice of apple pie or warm chocolate chip cookies would round off the meal perfectly.
How to Store
Store any leftovers in an airtight container in the refrigerator for up to 4 days. If you want to freeze the soup, let it cool completely before transferring it to freezer-safe bags or containers. When reheating, add a little extra broth or water to retain the soup’s consistency.
Equipment Needed
- Instant Pot: Essential for this recipe, allowing for quick cooking.
- Cutting Board & Knife: For chopping your veggies and chicken.
- Measuring Cups and Spoons: To ensure accurate ingredient amounts.
- Soup Ladle: For serving your delicious soup.
Dietary Adaptations
To make this recipe vegan, substitute the chicken with chickpeas or tofu and replace chicken broth with vegetable broth. Use gluten-free noodles to make it gluten-free, and ensure any seasonings or added ingredients are also compliant with your dietary needs.
Seasonal Adaptations
In the fall and winter, use root vegetables like parsnips or sweet potatoes for a heartier soup. In spring, fresh asparagus or peas can be added for a lighter touch. During summer, consider incorporating zucchini or summer squash for a refreshing twist.
Cost Breakdown
This recipe is budget-friendly, with an estimated cost of around $2-3 per serving, depending on ingredient quality and availability. To save even more, use frozen vegetables and batch-cook chicken when it’s on sale.
Kitchen Hacks
- Quick Garlic Peeling: Smash garlic cloves with the flat side of a knife for easy peeling.
- Onion Tears: Chill onions in the freezer for 10-15 minutes before chopping to reduce tears.
- Easy Cleanup: Use a liner for your Instant Pot to minimize sticking and make cleanup easier.
Recipe FAQs
Can I use frozen chicken? Yes, you can use frozen chicken; just increase the cooking time by a few minutes.
What kind of noodles should I use? Egg noodles are traditional, but you can also use any quick-cooking pasta.
Can I double the recipe? Yes, just make sure not to exceed the maximum fill line of your Instant Pot.
How To Make instant pot chicken noodle soup
Instant Pot Chicken Noodle Soup
Instant Pot Chicken Noodle Soup is the ultimate comfort food with its rich, savory broth, tender chicken, and perfectly cooked noodles, this recipe is a quick and convenient way to enjoy a homemade classic.
Ingredients
- 1 lb boneless chicken breast or thighs
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 6 cups chicken broth
- 2 cups egg noodles
- 1 tsp dried thyme
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Turn your Instant Pot to the sauté setting. Add a splash of olive oil and sauté the onion, garlic, carrots, and celery for about 3-4 minutes until softened.
- Season the chicken with salt, pepper, and thyme. Add it to the pot along with the chicken broth.
- Close the Instant Pot lid, seal the vent, and cook on high pressure for 10 minutes.
- Once the cooking time is up, carefully release the pressure and remove the chicken. Shred it with two forks.
- Add the egg noodles to the broth and stir. Cook on sauté mode for 5 minutes until the noodles are tender
- Return the shredded chicken to the pot, stir, and adjust seasoning if necessary.
- Serve hot, garnished with fresh parsley.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 280Total Fat 7gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 112mgSodium 1095mgCarbohydrates 19gFiber 2gSugar 3gProtein 33g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Making Instant Pot Chicken Noodle Soup is a truly rewarding experience that brings the comforting essence of homemade meals into your busy life. With its simplicity and adaptability, this recipe is perfect for everyone—from novice cooks to experienced chefs. Enjoy the warmth and nourishment it brings, and don’t hesitate to customize it to fit your personal taste. Happy cooking!