There’s nothing quite like the comfort of a warm bowl of chicken noodle soup on a chilly evening, is there? Imagine pausing in your bustling kitchen as the enticing aroma of sautéing garlic and tender chicken fills the air. This Instant Pot Chicken Noodle Soup not only captures that cozy feeling but also makes it easy to enjoy homemade goodness in record time. It’s a savory hug in a bowl, perfect for those days when you need a quick meal that doesn’t skimp on flavor.
I created this recipe for moments when I’m craving something hearty yet effortless—a solution to the usual kitchen chaos. With just a handful of fresh ingredients and the magic of the Instant Pot, you’ll bring an age-old family favorite to life without hours of fuss. Whether you’re battling a cold or simply yearning for nostalgic flavors, this soup offers the best of both worlds: quick preparation paired with the satisfaction of a hearty, homemade dish. Let’s dive into this delightful recipe that’s bound to become a staple in your home!
Why is Instant Pot Chicken Noodle Soup a must-try?
Comforting warmth: This soup is a hearty hug in every bowl, perfect for chilly evenings and sore throats.
Quick and easy: With just 30 minutes from start to finish, you’ll enjoy homemade goodness without the hassle.
Flavor-packed: Each spoonful bursts with the rich combination of tender chicken, savory herbs, and egg noodles.
Versatile choices: Feel free to add your favorite veggies or adjust the broth for a custom touch!
Family favorite: This dish is sure to become a go-to for everyone at the table, delighting both kids and adults alike.
Instant Pot Chicken Noodle Soup Ingredients
For the Soup Base
- Chicken Breasts – Main protein source; consider using boneless, skinless chicken thighs for richer flavor (increase cook time to 10 minutes).
- Olive Oil – Perfect for sautéing vegetables; can substitute with neutral oils like canola or melted coconut oil.
- Onion (1 medium) – Adds depth of flavor when diced into ½-inch pieces.
- Garlic (3 cloves) – Essential for aroma and taste; freshly minced is best for maximum flavor.
- Carrots (4 medium) – Sweetens the soup; cut into ½-inch rounds for proper cooking.
- Celery (4 ribs) – Contributes a delightful crunch; dice into ½-inch pieces.
For the Herbs & Spices
- Thyme (½ tsp) and Oregano (1 tsp) – Core herbs that create the classic flavor; use dried or fresh as available.
- Bay Leaf (1) – Infuses savory notes into the broth; remember to remove it before serving!
- Salt (¾ tsp or to taste) & Black Pepper (¼ tsp) – Essential for seasoning; adjust to your preference.
For the Broth & Noodles
- Chicken Broth (8 cups) – The flavorful base of your soup; using low-sodium broth helps control salt levels.
- Egg Noodles (6 oz) – Provide heartiness; Barilla is recommended for optimal texture when cooked.
For Finishing Touches
- Fresh Parsley (optional) – Adds garnish and brightness to your soup, enhancing both presentation and freshness.
With these essential ingredients in your pantry, you’re just moments away from savoring a bowl of Instant Pot Chicken Noodle Soup that combines effortless preparation with comforting flavors!
How to Make Instant Pot Chicken Noodle Soup
Sauté Vegetables: Heat your Instant Pot on sauté mode and drizzle in olive oil. Add diced onion, carrots, and celery, stirring for about 3 minutes until softened. Introduce minced garlic, sautéing for an additional 30 seconds until fragrant.
Add Broth & Seasonings: Turn off the sauté function, then pour in the chicken broth. Scrape any browned bits from the bottom of the pot for extra flavor. Stir in thyme, oregano, salt, and pepper, and gently place the chicken breasts in the broth.
Pressure Cook Chicken: Securely seal the lid of the Instant Pot. Set it to high pressure for 7 minutes. After cooking, allow a natural release for 10 minutes before carefully releasing any remaining steam.
Shred Chicken & Cook Noodles: Remove the cooked chicken and shred it with two forks. Bring the broth to a simmer, then stir in the egg noodles. Cook for about 5 minutes or until the noodles are tender.
Final Assembly: Return the shredded chicken to the pot, taste, and adjust seasonings if necessary. Garnish with fresh parsley before serving hot for that extra burst of color and flavor.
Optional: Serve with crusty rolls for a delightful pairing!
Exact quantities are listed in the recipe card below.
What to Serve with Instant Pot Chicken Noodle Soup?
Creating a complete meal around your warm bowl of chicken noodle soup can heighten the comfort of any dining experience.
Crusty Bread: Pair with a warm, crusty bread to soak up the savory broth. It adds a satisfying chewiness that complements every spoonful.
Simple Green Salad: A fresh, vibrant salad with vinaigrette balances the rich flavors of the soup, adding a crisp texture and refreshing taste. Toss in seasonal veggies for added health benefits.
Buttered Crackers: Crunchy buttered crackers are perfect for dipping. They offer a delightful contrast in texture and an extra layer of flavor to accompany the comforting soup.
Garlic Breadsticks: These soft, buttery delights add a fragrant aroma and nutty flavor that marry beautifully with the soup’s heartiness. They’re irresistible for mopping up every last drop!
Roasted Vegetables: Seasoned and roasted veggies not only bring vibrant colors to your table but also elevate your meal with their caramelized sweetness, creating a wonderful balance with the soup.
Herbed Rice: A bed of fluffy herbed rice can make for a delightful pairing, soaking up the delicious broth and serving as a neutral canvas for the hearty flavors.
Sweet Tea or Lemonade: Quench your thirst with a tall glass of sweet tea or refreshing lemonade, both of which cut through the richness of the soup and provide a complementary sweetness.
How to Store and Freeze Instant Pot Chicken Noodle Soup
Fridge: Store leftovers in an airtight container for up to 4 days. Reheat on the stovetop, adding a splash of broth as the noodles tend to absorb liquid.
Freezer: For longer storage, freeze the soup without noodles in an airtight container for up to 3 months. When ready to enjoy, thaw and reheat, adding fresh noodles during heating.
Room Temperature: Avoid leaving the soup out at room temperature for more than 2 hours to ensure food safety.
Reheating: When reheating from the fridge or freezer, consider adding a little broth or water to restore the soup’s original consistency. Enjoy the comforting flavors of your Instant Pot Chicken Noodle Soup!
Instant Pot Chicken Noodle Soup Variations
Feel free to customize your soup to suit your taste and dietary needs!
- Gluten-Free: Use gluten-free egg noodles or replace them with rice for a hearty, gluten-free option.
- Vegetable Boost: Add peas or green beans for extra nutrition and a pop of color in your soup.
- Creamy Twist: Stir in a splash of heavy cream or coconut milk right before serving for a rich, velvety texture.
- Herb Explosion: Include fresh basil or dill in addition to the thyme and oregano for a fresh herbal flavor.
- Spicy Kick: Add a pinch of red pepper flakes or diced jalapeños for a warming heat that elevates the broth.
- Low-Carb Option: Omit the noodles entirely and toss in zucchini noodles or cauliflower for a lighter dish.
- Protein Swap: Use shredded rotisserie chicken instead of cooking raw chicken to save time while keeping it delicious.
- Cheesy Delight: Top each bowl with a sprinkle of grated Parmesan or a dollop of cream cheese for a creamy finish.
These variations let you embrace your creativity in the kitchen while enjoying every comforting spoonful!
Make Ahead Options
These Instant Pot Chicken Noodle Soup preparations are perfect for busy weeknights and shine for meal prep enthusiasts! You can chop the vegetables (onion, carrots, and celery) and store them in an airtight container in the refrigerator for up to 3 days. Additionally, you can also season the chicken with salt, pepper, thyme, and oregano ahead of time, allowing the flavors to meld beautifully. When you’re ready to cook, simply sauté the prepped vegetables, add the broth and seasoned chicken, and follow the remaining cooking steps as usual. This ensures your soup tastes just as delicious and comforting after a long day, offering that homemade feel with quick, seamless preparation.
Expert Tips for Instant Pot Chicken Noodle Soup
Noodle Timing: Avoid adding noodles before pressure cooking; they’ll become mushy. Cook them separately in the pot after shredding the chicken.
Natural Release: For best texture, let the Instant Pot naturally release for 10 minutes after cooking. This helps maintain the soup’s heartiness.
Sauté Caution: Turn off the sauté function immediately after the vegetables soften to prevent any scorching on the bottom of the pot.
Freezing Tips: Freeze leftovers without noodles for up to 3 months. When reheating, add new noodles for a fresh taste in each bowl of your Instant Pot Chicken Noodle Soup.
Broth Choice: Opt for a low-sodium chicken broth to better control the saltiness of the soup; homemade broth can elevate flavor if time permits.
Instant Pot Chicken Noodle Soup Recipe FAQs
How do I choose the best chicken for this recipe?
Absolutely! For this recipe, using boneless, skinless chicken breasts allows for a tender base in your soup. However, if you prefer a richer flavor, boneless, skinless chicken thighs are a fantastic alternative. Just be sure to increase the cook time to 10 minutes to ensure they are fully cooked.
How should I store leftovers of the soup?
Very simply! You can store any leftover Instant Pot Chicken Noodle Soup in an airtight container in the fridge for up to 4 days. Keep in mind that the noodles will absorb some of the broth, so add a splash of chicken broth when you reheat to bring back that perfect consistency.
Can I freeze Instant Pot Chicken Noodle Soup?
Most definitely! For optimal freezing, I recommend storing the soup without the noodles in an airtight container. It can be frozen for up to 3 months. When you’re ready to enjoy, just thaw it in the fridge overnight and reheat it on the stovetop. Add fresh noodles as it heats to retain that delightful texture!
What if my noodles come out mushy?
That’s a common concern! To avoid mushy noodles, always cook them separately after shredding the chicken. The noodles should only simmer in the hot broth for about 5 minutes to achieve that perfect al dente texture.
Is this recipe dog-friendly?
Indeed, but with caution! While the soup contains wholesome ingredients like chicken and vegetables, ensure you omit salt and any spices before sharing with your furry friend. Always check with your vet regarding your dog’s dietary needs to avoid any allergies.
How do I adjust the soup for dietary restrictions?
If you or your guests have dietary needs, fear not! You can swap out egg noodles for gluten-free alternatives or simply omit the noodles for a low-carb option. Feel free to add other vegetables, such as green beans or peas, to enhance nutritional value without compromising flavor!
Instant Pot Chicken Noodle Soup: Comfort in Every Sip
Ingredients
Equipment
Method
- Sauté Vegetables: Heat your Instant Pot on sauté mode and drizzle in olive oil. Add diced onion, carrots, and celery, stirring for about 3 minutes until softened. Introduce minced garlic, sautéing for an additional 30 seconds until fragrant.
- Add Broth & Seasonings: Turn off the sauté function, then pour in the chicken broth. Scrape any browned bits from the bottom of the pot for extra flavor. Stir in thyme, oregano, salt, and pepper, and gently place the chicken breasts in the broth.
- Pressure Cook Chicken: Securely seal the lid of the Instant Pot. Set it to high pressure for 7 minutes. After cooking, allow a natural release for 10 minutes before carefully releasing any remaining steam.
- Shred Chicken & Cook Noodles: Remove the cooked chicken and shred it with two forks. Bring the broth to a simmer, then stir in the egg noodles. Cook for about 5 minutes or until the noodles are tender.
- Final Assembly: Return the shredded chicken to the pot, taste, and adjust seasonings if necessary. Garnish with fresh parsley before serving hot for that extra burst of color and flavor.