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- 1 lb boneless, skinless chicken breasts - 6 cups low-sodium chicken broth - 2 cups carrot, sliced - 2 cups celery, diced - 1 medium onion, chopped - 3 cloves garlic, minced These items form the heart of the soup. The chicken gives it protein. The broth adds depth. Carrots and celery bring sweetness and crunch. Onion and garlic provide a nice base flavor. - 2 teaspoons dried thyme - 1 teaspoon dried parsley - 1 teaspoon black pepper - 1/2 teaspoon salt (adjust to taste) These spices are key for flavor. Thyme adds earthiness. Parsley brings freshness. Black pepper adds a slight kick. Adjust salt to your taste. - 8 oz egg noodles - 1 tablespoon olive oil - Fresh parsley for garnish (optional) Egg noodles make this soup hearty. Olive oil helps cook the veggies. Fresh parsley adds a pop of color and taste. {{ingredient_image_1}} - Sauté Mode for Onions: Start by setting your Instant Pot to Sauté mode. Add one tablespoon of olive oil. Once hot, toss in the chopped onion. Cook for about 2-3 minutes until the onion turns soft and clear. This step adds a rich flavor base to the soup. - Add Garlic, Carrots, and Celery: Next, add the minced garlic, sliced carrots, and diced celery to the pot. Stir and cook for 3-4 minutes. You want the veggies to soften but not mush. This blend builds the soup's aroma and taste. - Place Chicken Breasts in Pot: Now, take 1 pound of boneless, skinless chicken breasts and place them gently in the pot. Make sure they are spread out so they cook evenly. - Combine with Broth and Spices: Pour in 6 cups of low-sodium chicken broth. Add the dried thyme, parsley, black pepper, and salt. Stir well to mix everything together. This mix will create a hearty broth that soaks into the chicken. - Setting the Instant Pot to Manual: Close the lid and set the valve to Sealing. Then set the Instant Pot to Manual mode. Adjust the timer to 10 minutes. This will cook the chicken and meld the flavors. - Natural Release and Shredding Chicken: After the timer goes off, let the pot sit for 5-10 minutes for a natural pressure release. Carefully switch the valve to Venting to release any remaining pressure. Open the lid, and use two forks to shred the chicken right in the pot. - Cooking Egg Noodles and Adjusting Consistency: Stir in 8 ounces of egg noodles. Set the Instant Pot back to Sauté mode. Cook for about 5-7 minutes until the noodles are tender. If the soup seems too thick, add more broth or water until it reaches the right texture. This step ensures every bowl is just right for you! Choosing the Right Chicken For a great soup, use boneless, skinless chicken breasts. They cook quickly and shred easily. You can also use thighs for richer flavor. Make sure to remove any extra fat before cooking. This keeps the soup light and healthy. How to Get Maximum Flavor Start with low-sodium chicken broth. This lets you control the salt level. Sauté the onions and garlic first to bring out their natural sweetness. Adding thyme and parsley enhances the taste. Don't forget to adjust the seasoning after cooking! Avoiding Overcooked Noodles Add the egg noodles at the end of cooking. This prevents them from getting mushy. Cook them just until tender, about 5-7 minutes. If you want firmer noodles, check them a minute early. Adjusting Soup Thickness If your soup is too thick, add more broth or water. Stir it in gradually until you reach your desired texture. For a creamier soup, try adding a splash of milk or cream at the end. Ideal Accompaniments Serve this soup with crusty bread or a fresh salad. They add a nice crunch and balance the warm soup. Grilled cheese sandwiches also pair well for a cozy meal. Garnishing Ideas Sprinkle fresh parsley on top for color and flavor. You can also add a squeeze of lemon for brightness. A few croutons or a dash of hot sauce can give it an extra kick! Pro Tips Use Homemade Broth: For a richer flavor, consider using homemade chicken broth instead of store-bought. It enhances the overall taste of the soup. Vegetable Variations: Feel free to add other vegetables like peas or corn for extra nutrition and color. Just adjust cooking times accordingly. Shredding Chicken: Let the chicken cool slightly before shredding. This makes it easier to handle and prevents burns. Leftover Storage: Store any leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently, adding extra broth if necessary. {{image_2}} You can switch up the protein in this soup. Turkey works well if you have leftovers. Tofu is a great choice for a vegetarian option. It absorbs flavors nicely and adds protein. For vegetables, feel free to get creative. You can add peas, corn, or even spinach. These veggies add color and extra nutrients to your soup. Fresh herbs can take your soup to the next level. Try adding thyme or dill just before serving. This gives a fresh taste that brightens up the dish. You can also use different broths. If you like a richer flavor, try using homemade chicken broth. Vegetable broth is a great choice for a lighter soup. Need gluten-free options? Use gluten-free egg noodles instead of regular ones. They cook well and still taste great in the soup. For low-sodium adjustments, use low-sodium broth. You can skip adding extra salt when cooking. This way, you keep the flavor without all the sodium. - Best Storage Containers: Use airtight glass or plastic containers. They keep the soup fresh longer. Avoid metal containers as they can react with the broth. - How Long It Lasts in the Fridge: Store the soup in the fridge for up to 4 days. - How to Freeze Soup Effectively: Let the soup cool first. Then, pour it into freezer-safe bags or containers. Leave some space for expansion. - Defrosting and Reheating Guidelines: To defrost, place the soup in the fridge overnight. Reheat on the stove or in the microwave. Stir well and check the temperature before serving. Can I use frozen chicken in this recipe? Yes, you can use frozen chicken. Just add a few extra minutes to the cooking time. The Instant Pot will cook the chicken safely from frozen, which is great for quick meals. How do I prevent the noodles from getting mushy? To keep the noodles firm, add them at the end of cooking. Cook them on Sauté mode for just 5-7 minutes. If they get too soft, they can change the soup’s texture. What if my Instant Pot won’t come to pressure? If your Instant Pot won’t reach pressure, check the sealing ring. Make sure it’s in place and clean. Also, ensure the valve is set to Sealing. If there’s too much liquid, remove some broth. How do I clean my Instant Pot after making soup? To clean your Instant Pot, start by removing the inner pot. Wash it with warm, soapy water. Clean the lid and sealing ring with a damp cloth. Ensure no food is stuck in the valve or vent. How many calories are in Instant Pot Chicken Noodle Soup? A serving of this soup has about 300 calories. This can vary based on the exact ingredients used. Always check your specific ingredients for the best count. Can I make this soup ahead of time? Yes, you can make this soup ahead of time. Store it in the fridge for up to three days. Reheat it on the stove or in the microwave when you’re ready to enjoy. This blog post covered an easy recipe for Instant Pot Chicken Noodle Soup. We explored key ingredients, step-by-step cooking instructions, tips for perfect soup, and helpful variations. I shared storage info and tackled common FAQs. This soup brings comfort and warmth, making it perfect for any meal. With simple changes, you can tailor it to suit your taste or dietary needs. Enjoy your cooking and the delicious results!

Comforting Instant Pot Chicken Noodle Soup

A warm and hearty chicken noodle soup made easily in the Instant Pot.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 6
Calories 250 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breasts
  • 6 cups low-sodium chicken broth
  • 2 cups carrot, sliced
  • 2 cups celery, diced
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 teaspoons dried thyme
  • 1 teaspoon dried parsley
  • 1 teaspoon black pepper
  • 0.5 teaspoon salt
  • 8 oz egg noodles
  • 1 tablespoon olive oil
  • 1 bunch fresh parsley for garnish (optional)

Instructions
 

  • Set your Instant Pot to Sauté mode. Once it's hot, add the olive oil and chopped onions. Sauté for about 2-3 minutes until the onions are translucent.
  • Add the minced garlic, sliced carrots, and diced celery to the pot. Sauté for an additional 3-4 minutes until the vegetables start to soften.
  • Place the chicken breasts into the pot and pour in the chicken broth. Add the dried thyme, parsley, black pepper, and salt. Stir the mixture to combine.
  • Close the Instant Pot lid securely and ensure the valve is set to Sealing.
  • Set the Instant Pot to Manual mode and adjust the timer to 10 minutes.
  • Once the cooking time is complete, allow for a natural release for about 5-10 minutes, then carefully switch the valve to Venting to release any remaining pressure.
  • Open the pot and remove the cooked chicken breasts. Shred the chicken using two forks and return it to the pot.
  • Stir in the egg noodles. Set the Instant Pot to Sauté mode again and cook for about 5-7 minutes or until the noodles are tender. If the soup is too thick, add more broth or water to reach your desired consistency.
  • Taste the soup and adjust seasoning if necessary.
  • Serve hot, garnished with fresh parsley if desired.

Notes

Adjust salt to taste and add more broth if the soup is too thick.
Keyword chicken, Instant Pot, noodle, soup