Chicken Noodle Soup is a comforting classic! Perfect for colder weather. This Instant Pot Chicken Noodle Soup lets you have a warm bowl in a fraction of the time. All the flavor and comfort of a soup that has been slow cooking all day long.
Ingredients You’ll Need
- Mirepoix! – Carrot, celery, and onion. A great base for almost any soup
- Garlic and Spices – I like Rosemary, Thyme, Bay Leaves, and Salt & Pepper, of course.
- Chicken Stock – Chicken broth is also okay, but I prefer stock.
- Chicken Breasts
- Egg Noodles
- Fresh Lemon Juice and Fresh Parsley – To add at the end for an added brightness and freshness.
Tips and FAQs
Check out this quick video!
Can the soup be made in advance?
Absolutely you can follow the recipe as-is or hold off on the egg noodles. If the noodles sit in the soup, they’ll soak up the broth and get soft and mushy. Instead, boil and drain them separately.
When you’re ready to eat, put some cooked noodles in the bottom of your bowl and ladle the soup on top.
Can it be frozen?
Yep! Again, keep the noodles out of it and just freeze the veggie/chicken soup. When you’re defrosting the soup, boil up some noodles and then combine.
Experiment with different spices!
Feel free to add different dried spices of your choice. Thyme, Rosemary, and Bay Leaves are my favorite combo but go ahead and try adding some other dried herbs of your choice!
Can I use a different pasta instead of egg noodles?
Yes! Egg Noodles are the classic choice for this soup, but you can use a different pasta of your choice. The cook time may differ, so adjust accordingly.
I’ve never used my Instant Pot before, how do I start?
Using a pressure cooker for the first time can be intimidating. I recommend first doing a ‘water test’ to learn how it works and what to expect during the pressure cooking process.
Here is a great step by step. The ‘test’ does not make your Instant Pot work better, but it will allow you to get comfortable before actual food and ingredients are involved.
Like this recipe? Sign up for my e-mail list so you get new recipe notifications straight to your inbox as well as occasional ‘bonus’ content not found on the blog! Click Here!
Print
Instant Pot Chicken Noodle Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 70 minutes
- Yield: 6 servings 1x
Description
Chicken Noodle Soup is a comforting classic! Perfect for colder weather. This Instant Pot Chicken Noodle Soup lets you have a warm bowl in a fraction of the time. All the flavor and comfort of a soup that has been slow cooking all day long.
Ingredients
- 1 small to medium yellow onion
- 3 medium carrots, peeled and diced or sliced into rounds
- 3 stalks celery, diced or sliced into half moons
- 2 teaspooos minced garlic
- 8 cups chicken stock, or broth
- 2 large boneless, skinless chicken breasts, about 1.5 lbs
- 2 dried bay leaves
- 1 1/2 teaspoons dried thyme
- 1 1/2 teaspoons dried rosemary
- 8 ounces egg noodles
- 1/2 lemon, juiced
- 3 tablespoons chopped fresh parsley
- salt and pepper
Instructions
- Sauté the Mirepoix. Heat the olive oil in the Instant Pot using the Sauté function. Add the onion, celery, carrots, and a heavy pinch of salt and pepper to taste. Cook, stirring occasionally until the veggies are starting to soften (about 5 minutes).
- Add spices, chicken, and stock. Add the garlic, thyme, rosemary, and bay leaves. Stir and cook for 1 minute more. Add the chicken stock (scraping any bits off the bottom), then add the chicken breasts. Add a final pinch of salt and pepper.
- Pressure Cook. Close the lid on the Instant Pot and set vale to sealing. Cook for 10 minutes on Manual High Pressure.
- Release Pressure. When the IP is done cooking, allow the pressure to release naturally for 10 minutes then quick release any remaining pressure.
- Shred Chicken and Cook Noodles. Remove the lid, and remove the chicken breasts to a plate. Turn the IP back to Sauté, and bring the soup to a simmer. Add in the egg noodles and cook on a simmer/low boil until the noodles are tender. About 5-6 minutes. Meanwhile, shred the chicken breasts with two forks.
- Add Remaining Ingredients. Stir back in the shredded chicken, the fresh parsley, and lemon juice. Taste and adjust seasoning if needed.
- Serve and Enjoy!
Notes
- To Make Ahead: Don’t add the egg noodles. If the noodles sit in the soup, they’ll soak up the broth and get soft and mushy. Instead, boil and drain them separately. When you’re ready to eat, put some cooked noodles in the bottom of your bowl and ladle the soup on top.
- To Freeze: Keep the noodles out of it and just freeze the veggie/chicken soup. When you’re defrosting the soup, boil up some noodles and then combine.
- Category: Instant Pot, Main Dish
- Method: Pressure Cooker
- Cuisine: American
Keywords: Instant Pot Soup Recipe, Pressure Cooker Soup Recipe, Instant Pot Chicken Noodle Soup, Pressure Cooker Chicken Noodle Soup
Leave a Reply