Instant Pot Chicken Noodle Soup
The easiest and BEST chicken noodle soup you will ever make in your IP! So cozy, so hearty, and so so good.
Rain or shine, cold or flu, chicken noodle soup is always a good idea. It’s cozy, it’s hearty, and it’s packed with tender chunks of chicken and egg noodles with all the veggies swimming in a perfectly soothing chicken-infused broth thanks to your pressure cooker.
REASONS TO MAKE CHICKEN NOODLE SOUP IN THE INSTANT POT
- Pressure cooker takes care of it all
- That means less fuss and less babysitting, saving you time and dirty dishes
- Cooks on high pressure for only 10 minutes
- Tastes as though its been simmering for hours on end
- Perfect to bring to family and friends feeling under the weather, with a new baby or recovering from surgery
- So so good paired with crusty bread or my favorite dinner rolls
TIPS AND TRICKS FOR SUCCESS
- Use egg noodles. Egg noodles are typically a top choice as they are flat and wide, becoming very tender and fluffy, easily absorbing the broth and soaking in all the flavors.
- Add in leafy greens. This is a great recipe to sneak in leafy greens for those picky eaters. Spinach, kale, collard greens, swiss chard, or arugula are all great options.
- Add freshly squeezed lemon juice. Lemon juice will elevate your chicken noodle soup, adding a fresh, bright flavor and balancing out all the saltiness and richness of the soup.
- Freeze without the noodles. Chicken noodle soup is a great recipe to freeze to have on hand for future cold weather meals or when you’re feeling under the weather. Freeze in airtight, resealable freezer bags in individual servings without the noodles (they soak up a lot of liquid causing them to fall apart). Label, date and freeze up to 3 months.
WHAT TO SERVE WITH CHICKEN NOODLE SOUP
- Easy Garlic Parmesan Knots
- Sourdough Biscuits
- Black Pepper Cheddar Bacon Biscuits
- Easy No Knead Bread
- Honey Whole Wheat Dinner Rolls
TOOLS FOR THIS RECIPE
6-qt Instant Pot®
INSTANT POT CHICKEN NOODLE SOUP: FREQUENTLY ASKED QUESTIONS
Yes, chicken breasts can absolutely be used here but chicken thighs have more dark meat and a higher fat content which will yield juicier, more flavorful chicken.
Absolutely! Increase the cook time to 12 minutes (instead of 10).
You can use either chicken broth or chicken stock but always season, to taste, as store-bought broth is often saltier than store-bought stock. Broth is made from meat and vegetables while stock is often lower sodium and thicker than broth, and is made from bones and vegetables.
We have had great success halving the recipe completely (cutting down every ingredient by 1/2) and setting the time to 8 minutes (instead of 10) in the Instant Pot.
Yes! You can freeze the leftovers without the noodles (or else they will get mushy) in individual freezer bags, thaw overnight, and reheat on the stovetop, adding freshly cooked noodles when serving.
Recipe
Yield: 6 servings
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Ingredients
Equipment
Instant Pot
Instructions
1. Set 6-qt Instant Pot® to the high saute setting. Add olive oil, garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 2-3 minutes. Stir in thyme and rosemary until fragrant, about 1 minute.
2. Season chicken with salt and pepper, to taste. Add chicken, chicken broth, rosemary sprig, bay leaves and 4 cups water to the Instant Pot®. Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
3. Remove chicken from the Instant Pot® and shred, using two forks.
4. Select high sauté setting. Bring to a boil; stir in pasta and cook, uncovered, until tender, about 8-11 minutes. Stir in chicken, lemon juice and parsley; season with salt and pepper, to taste.
5. Serve immediately.
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