This Instant Pot Chicken Noodle Soup is a warm hug in a bowl! With tender chicken, fresh veggies, and hearty noodles, it’s perfect for chilly days or when you’re feeling under the weather.
Cooking it in the Instant Pot means less time waiting and more time enjoying. I love how all the flavors come together so easily—my secret is to sprinkle some fresh herbs on top before serving. Yum!
Key Ingredients & Substitutions
Chicken broth: This is crucial for flavor. If you’re low on broth, you can use water with some added bouillon cubes for depth. Homemade broth is an excellent choice too!
Egg noodles: I like using wide egg noodles as they soak up the broth nicely. You can swap them for whole wheat noodles or even gluten-free varieties if needed.
Olive oil: It adds a lovely richness to the soup. If you have dietary restrictions, feel free to use vegetable oil or butter instead.
Herbs: I recommend using dried herbs here for convenience. Fresh thyme or parsley works too, but you’ll need to adjust the amounts since fresh herbs pack more flavor. Always customize based on what you have!
How Do I Get My Chicken Perfectly Shredded?
Shredding the chicken right can really amp up the soup experience. After cooking, remove the chicken and let it cool slightly. You can use two forks or your hands (a little messy but fun!) to pull the chicken apart into bite-sized pieces. If it’s tough to shred, it may need more time cooking!
- For even easier shredding, try using a stand mixer with the paddle attachment on low. It works like magic!
- Always let the chicken rest a bit before shredding to keep it juicy.
Once shredded, mix the chicken back into the soup and enjoy the deliciousness you created!
Instant Pot Chicken Noodle Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 large carrots, sliced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (plus extra for garnish)
- 1/2 teaspoon dried rosemary
- Salt and freshly ground black pepper, to taste
- 2 boneless, skinless chicken breasts
- 4 ounces egg noodles or wide egg noodles
- Optional: fresh parsley, chopped for garnish
How Much Time Will You Need?
This Instant Pot Chicken Noodle Soup takes about 15 minutes for prep and about 30 minutes for cooking in total, including the pressure buildup. It’s a quick and cozy meal that’s ready in less than an hour!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by setting your Instant Pot to “Sauté” mode and warm up the olive oil. Add in the diced onion, sliced carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the veggies start to soften and smell amazing.
2. Add Garlic and Seasonings:
Next, it’s time to add the minced garlic. Sauté for an additional 30 seconds until it’s fragrant. Then, pour in the chicken broth and add the dried thyme, dried parsley, dried rosemary, salt, and pepper. Give everything a good stir!
3. Cook the Chicken:
Now, take the chicken breasts and place them in the pot, making sure they are submerged in the broth. Secure the Instant Pot lid, set it to “Pressure Cook” or “Manual” on high for 10 minutes, and then let it do its thing!
4. Release the Pressure:
Once the timer goes off, allow a natural release for 10 minutes. Then, turn the valve for a quick release to let out any remaining pressure—make sure to do this carefully!
5. Shred the Chicken:
Take out the chicken breasts from the pot and use two forks to shred them. It should fall apart easily! Set the shredded chicken aside while we finish the soup.
6. Cook the Noodles:
Return to the Instant Pot and set it back to “Sauté.” Toss in the egg noodles and let them cook for about 5 to 7 minutes until they are tender. Keep an eye on them, as cooking times may vary!
7. Combine and Serve:
Finally, stir the shredded chicken back into the pot. Mix everything well and let it warm through for another 2 minutes. Taste it and adjust the seasoning with more salt and pepper if needed. Now, you’re ready to serve!
8. Presentation:
Ladle the delicious soup into bowls and sprinkle with freshly chopped parsley for a nice touch. Serve hot and enjoy the cozy warmth!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken breasts! Just increase the pressure cooking time to 15-20 minutes. Ensure the chicken is fully submerged in the broth to cook evenly. Always use a quick release at the end to avoid overcooking.
What Can I Substitute for Egg Noodles?
If you don’t have egg noodles, you can substitute with whole wheat noodles, pasta, or even rice! Just adjust the cooking time—pasta may take a little longer, while rice might cook faster. Add these after shredding the chicken, allowing enough time for them to become tender.
How to Store Leftover Soup?
Transfer any leftovers to an airtight container and store in the fridge for up to 3-4 days. You can also freeze the soup for up to 3 months! When reheating, you may need to add a splash of broth or water as the noodles tend to soak up the liquid over time.
Can I Add Other Vegetables?
Absolutely! Feel free to add vegetables like peas, corn, or green beans for added nutrition and flavor. Add these in when you add the egg noodles for sufficient cooking time!
