Instant Pot Chicken Noodle Soup
Instant Pot chicken noodle soup uses simple ingredients, takes just minutes to prep, and comes out so flavorful, brothy and comforting. Perfect for a cozy meal on a chilly day.
Yield: 6 servings
Ingredients
- 2 teaspoons extra-virgin olive oil
- ½ cup onion, chopped
- ½ cup celery, chopped
- 1 cup carrots, chopped
- 1 ½ to 2 lbs. boneless, skinless chicken breasts
- 8 cups low-sodium chicken broth
- ¾ teaspoon dried thyme
- ½ teaspoon poultry seasoning
- 2 bay leaves
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 3 cups egg noodles
Instructions
- Set the Instant Pot to saute mode and add the olive oil. Once hot, add the onion, celery and carrots. Saute for 5 minutes, until tender.
- Add the chicken breasts, broth, thyme, poultry seasoning, bay leaves, salt and pepper. Seal the Instant Pot and set to high pressure for 10 minutes.
- Once the time is up, use the quick release to release the pressure from the Instant Pot. Once the pressure has dropped, open the Instant Pot and remove the chicken breasts to a cutting board. Remove the bay leaves and discard.
- Add the egg noodles to the soup in the Instant Pot. Seal the Instant Pot and set to high pressure for 5 minutes.
- Meanwhile, shred the chicken breasts in a separate bowl using two forks. Alternatively, you can chop the chicken into bite-size pieces.
- Once the time is up, use the quick release to release the pressure from the Instant Pot. Once the pressure has dropped, open the Instant Pot and stir the chicken into the soup.
- Season to taste and serve.
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Notes
Chicken: I use boneless, skinless chicken breasts for this recipe, but you could certainly substitute chicken thighs or use a mix of breasts and thighs.
Shredded or chopped: The chicken will cook with the soup and then you remove it to shred or chop it. Either way is fine, just depends on your preferences. It gets added back at the end, once the egg noodles are cooked (so the chicken doesn’t get tough).
Broth: Make sure to use a really good broth, since that imparts a lot of the flavor. Homemade is of course a great way to go, but a good store-bought broth is fine. I do recommend low-sodium so you can control the seasoning.
Seasonings: The poultry seasoning and bay leaves are kind-of optional in the recipe, but I recommend using them if you have them. They add some good flavor.
Egg noodles: The recipe calls for 3 cups of egg noodles, which is about half of the bag. They get added after the chicken is cooked and removed, and you set the Instant Pot for an additional 5 minutes of cooking to cook the noodles.
Topping ideas: Fresh chopped parsley or mixed herbs, chopped chives, grated Parmesan cheese, fresh lemon juice (and/or zest); oyster crackers, hot sauce, etc.
Leftovers: Leftovers, once cooled, can be stored in the refrigerator for up to 5 days. Or freeze the leftovers. Place in individual servings in a freezer-safe bag or container for up to 5 months. Be sure to label and date it.
One note: The egg noodles sometimes break down a bit after freezing and reheating. It still tastes great, but just a heads up about the texture. If you want, you can keep the egg noodles out of the portion you are freezing and then cook and add them fresh when you reheat the soup.
Nutrition
Serving: 1serving | Calories: 570kcal | Carbohydrates: 29g | Protein: 81g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Cholesterol: 216mg | Sodium: 400mg | Fiber: 2g | Sugar: 3g
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