Instant Pot Chicken Noodle Soup is the ultimate comfort food, perfect for chilly evenings or whenever you crave something warm and soothing. This recipe combines tender chicken, hearty vegetables, and perfectly cooked noodles in a rich, savory broth, all prepared in a fraction of the time compared to traditional methods. The Instant Pot simplifies the cooking process while intensifying the flavors, making this a go-to dish for busy weeknights or a cozy family gathering.
Why You Will Love This Recipe
You will fall in love with this Instant Pot Chicken Noodle Soup for its incredible flavor and effortless preparation. The Instant Pot not only reduces cooking time significantly but also melds the ingredients beautifully, resulting in a deeply flavorful broth. This recipe is ideal for those following a busy lifestyle; you can have a wholesome meal on the table in under an hour. Additionally, it’s a great fit for families, as it caters to a variety of dietary preferences and is packed with nourishing ingredients that everyone will enjoy.
Tips and Tricks
To make your Instant Pot Chicken Noodle Soup even better, consider the following tips:
- Sauté the Aromatics: Before adding liquids, sauté onions, garlic, and carrots in the Instant Pot for a few minutes to enhance their flavors.
- Use Bone-In Chicken: For a richer broth, use bone-in chicken thighs or breasts. They add depth to the flavor and remain moist and tender.
- Don’t Overcook the Noodles: Add the noodles during the last few minutes of cooking to prevent them from becoming mushy.
- Fresh Herbs: Incorporate fresh herbs like parsley or thyme right before serving to elevate the flavors.
Make Ahead Tips
To streamline your cooking process, consider these make-ahead tips:
- Prep Vegetables: Chop onions, carrots, and celery a day in advance and store them in an airtight container in the refrigerator.
- Cook and Store Broth: Make the broth a day ahead of time and refrigerate it. Reheat before adding noodles and chicken.
- Chicken Preparation: If using raw chicken, season and marinate it overnight for added flavor.
- Freezing Portions: You can freeze the soup (without noodles) in an airtight container for up to three months. Just add fresh noodles when reheating.
Recipe Variations
Feel free to customize your Instant Pot Chicken Noodle Soup with these variations:
- Different Proteins: Swap out chicken for turkey or even diced tofu for a vegetarian version.
- Vegetable Additions: Add spinach, kale, or peas for extra nutrition and color.
- Noodle Options: Use whole wheat, gluten-free, or egg noodles depending on your dietary preferences.
- Spice it Up: Add a pinch of red pepper flakes or a splash of hot sauce for a spicy kick.
How to Serve
Serve your Instant Pot Chicken Noodle Soup in deep bowls, garnishing each serving with a sprinkle of fresh parsley or cilantro for a pop of color. A crusty baguette or buttery dinner rolls would pair beautifully as a side. For extra flavor, consider adding a squeeze of lemon juice just before serving for a refreshing twist.
Pairing Suggestions
For drink pairings, a crisp white wine like Sauvignon Blanc complements the soup’s flavors beautifully. If you prefer non-alcoholic options, a herbal tea or lemon-infused sparkling water would be refreshing. As for desserts, a slice of warm apple pie or oatmeal cookies would make a delightful ending to your meal.
How to Store
Leftover Instant Pot Chicken Noodle Soup can be stored in the refrigerator for up to three days in an airtight container. If you want to freeze leftovers, do so without the noodles for better texture when reheating. The soup can be frozen for up to three months. Reheat on the stovetop or in the microwave, adding fresh noodles if desired.
Equipment Needed
The primary tool for this recipe is an Instant Pot. You can also use a traditional stovetop pot, but keep in mind that cooking times will vary. A good sharp knife and cutting board are essential for chopping vegetables. A ladle for serving will also come in handy.
Dietary Adaptations
To make this recipe vegan or vegetarian, substitute chicken with chickpeas or lentils and use vegetable broth instead. For a dairy-free version, simply omit any dairy ingredients (like butter) and ensure your noodles are dairy-free. For nut-free adaptations, this recipe is already nut-free as written.
Seasonal Adaptations
Consider seasonal ingredients to enhance your soup:
- Fall/Winter: Add root vegetables like parsnips or sweet potatoes for heartiness.
- Spring/Summer: Use fresh peas or zucchini to lighten the soup, and incorporate fresh herbs like basil or dill.
Recipe FAQs
- Can I use frozen chicken? Yes, you can use frozen chicken, but you may need to increase the cooking time by a few minutes.
- What can I substitute for egg noodles? You can use rice noodles or whole wheat noodles as alternatives.
- How can I thicken the soup? If you prefer a thicker soup, mix a tablespoon of cornstarch with cold water and stir it into the soup at the end of cooking, then simmer for a few minutes.
How To Make Instant Pot Chicken Noodle Soup
Instant Pot Chicken Noodle Soup
Instant Pot Chicken Noodle Soup is the ultimate comfort food, perfect for chilly evenings or whenever you crave something warm and soothing.
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 3 celery stalks, sliced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups egg noodles (or preferred noodle)
- Fresh parsley or cilantro for garnish
Instructions
- Set your Instant Pot to the sauté function. Add olive oil and let it heat up.
- Add the diced onion, garlic, carrots, and celery to the pot. Sauté for about 5 minutes, until the vegetables are softened.
- Season the chicken with salt and pepper, then place it in the pot on top of the sautéed vegetables.
- Pour in the chicken broth, and stir in thyme and oregano.
- Close the lid, ensuring the valve is set to sealing. Select the manual pressure cook setting and set the timer for 10 minutes.
- Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure.
- Remove the chicken from the pot and shred it with two forks. Return the shredded chicken back to the pot.
- Add the egg noodles and set the Instant Pot to sauté mode again. Cook for an additional 5 minutes, or until the noodles are tender.
- Taste the soup and adjust seasoning if necessary.
- Serve hot, garnished with fresh parsley or cilantro.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 302Total Fat 10gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 6gCholesterol 112mgSodium 1100mgCarbohydrates 20gFiber 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 not just about preparing a meal; it’s about creating a warm, comforting experience that brings people together. With its rich flavors and nutritious ingredients, this soup is sure to become a staple in your cooking repertoire. Whether you’re nursing a cold or simply enjoying a cozy evening at home, this recipe delivers both warmth and satisfaction. Enjoy every bite!