When the weather turns chilly and the leaves start to fall, there’s nothing quite like wrapping your hands around a warm bowl of soup. That’s exactly how I found myself creating this Simple Instant Pot Chicken Noodle Soup—an easy, comforting recipe that’s become my go-to for busy weeknights and cozy weekends alike. Picture this: tender chicken, vibrant vegetables, and fragrant herbs all mingling together in a rich broth, creating a symphony of flavors that warm the soul.
This dish not only satisfies those cravings for hearty comfort food but also fits perfectly into the modern chef’s busy life, thanks to the Instant Pot. With just 30 minutes from start to finish, it’s ideal for anyone looking to break free from fast food routines without sacrificing taste. Whether you choose juicy chicken breasts for a lighter touch or opt for flavorful thighs, this versatile recipe is sure to earn a permanent spot in your meal prep rotation. So, let’s dive into this delicious journey that’s as wholesome as it is quick!
Why is Pot Chicken Noodle Soup a Must-Try?
Comforting warmth: This Instant Pot Chicken Noodle Soup is like a cozy hug in a bowl, perfect for chilly evenings.
Quick and easy: Ready in just 30 minutes, simplifying your weeknight cooking without the hassle.
Flavor-packed: Tender chicken, vibrant veggies, and aromatic herbs create an unforgettable taste sensation.
Customizable: Whether you’re using chicken breasts or thighs, feel free to add your favorite vegetables for extra nutrition and flavor.
Crowd-pleaser: This dish is beloved by all ages, making it the perfect meal for family gatherings or cozy nights in.
Experience the joy of home-cooked comfort with this heartwarming soup that promises to keep everyone coming back for seconds!
Instant Pot Chicken Noodle Soup Ingredients
• Classic comfort made easy!
For the Soup Base
- Boneless Skinless Chicken Breasts – Provides lean protein and shreds beautifully; you can swap them for chicken thighs for a richer flavor.
- Low Sodium Chicken Broth – Acts as the flavorful foundation; choose a high-quality broth for the best taste.
- Yellow Onion – Offers a touch of sweetness; dice into 1/2-inch pieces to enhance the broth.
- Garlic – Infuses a delicious aroma; use freshly minced cloves for maximum flavor.
- Carrots – Adds natural sweetness and color; cut into 1/2-inch rounds for even cooking.
- Celery – Contributes a lovely crunch; dice it into 1/2-inch pieces for texture.
- Black Pepper and Salt – Essential for seasoning; adjust these to suit your taste preferences.
For the Herbs & Extras
- Dried Oregano – Enhances the soup’s earthy notes; it’s a must for traditional flavor.
- Dried Thyme – Adds a fragrant herbal touch to the broth; don’t skip this!
- Bay Leaf – Delivers a subtle depth of flavor; remember to remove it before serving!
For the Noodles
- Egg Noodles – The classic ingredient for texture; Barilla brand is highly recommended for best results. Cook them separately to prevent mushiness.
For Sautéing
- Olive Oil – Perfect for sautéing the veggies, adding a nice flavor; feel free to replace with other neutral oils if desired.
For Garnish
- Fresh Parsley (optional) – Brightens up your soup with color and fresh taste; sprinkle on top just before serving.
How to Make Instant Pot Chicken Noodle Soup
Sauté the Vegetables: Set your Instant Pot to the sauté function and heat the olive oil until shimmering. Add the diced onion, carrots, and celery. Sauté for about 3 minutes until they’re slightly softened and fragrant.
Add Garlic: Stir in the minced garlic and sauté for an additional 30 seconds, letting those aromatic flavors fill your kitchen. Turn off the sauté function to prevent scorching.
Combine Broth and Seasonings: Pour in the low sodium chicken broth, ensuring to scrape any browned bits from the bottom for extra flavor. Sprinkle in the dried oregano, dried thyme, bay leaf, salt, and pepper, mixing well.
Nestle the Chicken: Gently nestle the boneless skinless chicken breasts into the seasoned broth. Close the lid, set the valve to the sealed position, and cook on high pressure for 7 minutes.
Release Pressure: After cooking, allow the pressure to release naturally for 10 minutes. Once that time is up, carefully vent the remaining steam and remove the bay leaf to reveal a deliciously fragrant broth.
Shred the Chicken: Place the cooked chicken on a cutting board and shred it using two forks. Return the shredded chicken back to the pot and stir to combine.
Cook the Noodles: Using the sauté function again, bring the broth to a gentle simmer. Add the egg noodles, cooking them for about 5 minutes until tender and perfect—avoid mushiness by only adding them after the chicken is cooked.
Final Touches: Stir in the shredded chicken once more, adjust the seasoning to suit your taste, and serve hot. If desired, garland each bowl with fresh parsley for a lovely touch!
Optional: Add a sprinkle of freshly cracked black pepper for an extra flavor boost.
Exact quantities are listed in the recipe card below.
What to Serve with Instant Pot Chicken Noodle Soup?
Cozy up your meal with delightful sides that complement every spoonful of this savory soup.
- Warm Crusty Rolls: The perfect vehicle for soaking up the rich broth, these rolls add a satisfying crunch to each bite.
- Buttered Crackers: A simple, crunchy accompaniment that provides an extra layer of flavor—ideal for dipping into your bowl.
- Mixed Green Salad: The freshness of greens with a zesty vinaigrette contrasts beautifully with the soup’s warmth while adding a nutritional boost.
- Garlic Bread: Toasted and buttery, garlic bread brings that irresistible aroma and flavor, making each spoonful feel even more special.
- Steamed Vegetables: Lightly seasoned broccoli or green beans offer color and a fresh texture, balancing the heartiness of the soup nicely.
- Apple Crisp: For dessert, this sweet, spiced treat provides a comforting end to the meal, echoing the cozy vibes of the soup.
Make Ahead Options
These Instant Pot Chicken Noodle Soup preparations are perfect for meal prep enthusiasts! You can chop the vegetables (onions, carrots, celery) and store them in an airtight container in the refrigerator up to 3 days in advance, allowing for maximum freshness. Additionally, you can season the chicken breasts and combine them with the broth ingredients (excluding the noodles) up to 24 hours ahead, ensuring the flavors meld beautifully. When you’re ready to enjoy your soup, simply follow the cooking instructions, adding the noodles during the final steps for perfectly cooked texture. This way, you get a comforting bowl of soup on busy weekdays with minimal effort, allowing you to savor homemade goodness without the rush!
Pot Chicken Noodle Soup Variations
Feel free to take this comforting soup and make it your own! Each variation adds a unique twist that can suit any taste or dietary need.
- Swap Chicken Parts: Using thighs? They’re juicier and can deepen the flavor. Just increase cooking time to 10 minutes for the best results!
- Pasta Alternatives: Choose other noodles like bowties or torn lasagna sheets, or even swap for rice or quinoa for a hearty twist. Each option brings its delightful texture!
- Add Greens: Toss in fresh spinach or kale during the last minute of cooking for an added nutritional boost and vibrant color. Imagine the fresh crunch with each spoonful!
- Spicy Kick: Stir in a pinch of red pepper flakes or diced jalapeños to introduce a little heat. Perfect for those chilly nights when you crave warmth!
- Herb Variations: Mix it up with fresh herbs like dill or basil instead of thyme or oregano for a refreshing twist. A simple change can create an exciting flavor profile!
- Creamy Twist: For a rich and velvety soup, stir in a splash of heavy cream or coconut milk before serving. It adds a luxurious finish that feels indulgent!
- Vegetable Medley: Sneak in some frozen peas or corn for added sweetness and texture. They cook quickly and elevate the soup’s vibrant charm!
- Lemon Zest: A squeeze of fresh lemon juice just before serving brightens the flavors beautifully and adds a lovely zing. It’s a simple step for a refreshing burst!
Storage Tips for Instant Pot Chicken Noodle Soup
Fridge: Store leftovers in an airtight container for up to 4 days. Make sure to cool the soup completely before refrigerating to maintain freshness.
Freezer: For long-term storage, freeze the soup without noodles in a freezer-safe container for up to 3 months. Add noodles fresh when reheating to prevent them from becoming mushy.
Reheating: Reheat on the stovetop over medium heat or in the microwave. If the soup has thickened, add a splash of chicken broth or water to reach your desired consistency.
Expert Tips for Instant Pot Chicken Noodle Soup
- Cook Noodles Last: Always add the noodles after cooking the chicken to avoid mushiness; they’ll stay perfectly tender this way!
- Natural Pressure Release: Allow for at least 10 minutes of natural pressure release to keep the chicken tender and juicy.
- Sauté Function: Remember to turn off the sauté function right after cooking the vegetables to prevent burning.
- Chicken Thighs Cooking Time: If using chicken thighs instead of breasts, increase the cooking time to 10 minutes for proper texture.
- Quality Broth Matters: A good-quality low sodium chicken broth significantly enhances the flavor of your Instant Pot Chicken Noodle Soup.
Instant Pot Chicken Noodle Soup Recipe FAQs
What kind of chicken should I use?
Absolutely! You can use boneless skinless chicken breasts for a lighter option, or swap in chicken thighs for a richer flavor. Thighs do tend to hold more moisture, adding to the overall heartiness of the soup.
How long can I store the soup in the fridge?
Very! Leftover soup can be stored in an airtight container for up to 4 days. Be sure to let it cool completely before sealing it up to maintain its deliciousness.
Can I freeze Instant Pot Chicken Noodle Soup?
Yes, you can! For optimal freezing, skip adding the noodles before you freeze the soup. Instead, store it in a freezer-safe container for up to 3 months. When you’re ready to enjoy it, simply reheat the soup and add fresh noodles to keep them perfectly tender.
Why did my noodles get mushy?
This is a common hiccup, but don’t worry! To avoid mushy noodles, be sure to add them after the chicken is cooked, during the final simmering step. This keeps them perfectly tender without overcooking.
Are there any dietary considerations?
Definitely! If you’re cooking for someone with an allergy, it’s wise to check the labels on your chicken broth and noodles for any potential allergens. For a gluten-free version, opt for gluten-free noodles or even use rice or quinoa as an alternative.
What if I want to add more vegetables?
Feel free to get creative! You can add vegetables like peas, spinach, or even zucchini to boost nutrition. Just chop them finely and add them during the final simmer along with the noodles for a delicious twist!
Cozy Pot Chicken Noodle Soup for Quick Weeknight Comfort
Equipment
- - Instant Pot
Ingredients
For the Soup Base
- 1 pound Boneless Skinless Chicken Breasts Can substitute with chicken thighs.
- 6 cups Low Sodium Chicken Broth Use high-quality broth for best taste.
- 1 medium Yellow Onion Dice into 1/2-inch pieces.
- 3 cloves Garlic Minced for maximum flavor.
- 2 medium Carrots Cut into 1/2-inch rounds.
- 2 stalks Celery Dice into 1/2-inch pieces.
- 1 teaspoon Black Pepper Adjust to taste.
- 1 teaspoon Salt Adjust to taste.
For the Herbs & Extras
- 1 teaspoon Dried Oregano Essential for traditional flavor.
- 1 teaspoon Dried Thyme Adds fragrant herbal touch.
- 1 leaf Bay Leaf Remove before serving.
For the Noodles
- 8 ounces Egg Noodles Barilla brand recommended.
For Sautéing
- 2 tablespoons Olive Oil Can replace with neutral oils.
For Garnish
- 2 tablespoons Fresh Parsley Optional, sprinkle before serving.
Instructions
Procedure
- Set your Instant Pot to the sauté function and heat the olive oil until shimmering. Add the diced onion, carrots, and celery. Sauté for about 3 minutes until they’re slightly softened and fragrant.
- Stir in the minced garlic and sauté for an additional 30 seconds, letting those aromatic flavors fill your kitchen. Turn off the sauté function to prevent scorching.
- Pour in the low sodium chicken broth, ensuring to scrape any browned bits from the bottom for extra flavor. Sprinkle in the dried oregano, dried thyme, bay leaf, salt, and pepper, mixing well.
- Gently nestle the boneless skinless chicken breasts into the seasoned broth. Close the lid, set the valve to the sealed position, and cook on high pressure for 7 minutes.
- After cooking, allow the pressure to release naturally for 10 minutes. Once that time is up, carefully vent the remaining steam and remove the bay leaf.
- Place the cooked chicken on a cutting board and shred it using two forks. Return the shredded chicken back to the pot and stir to combine.
- Using the sauté function again, bring the broth to a gentle simmer. Add the egg noodles, cooking them for about 5 minutes until tender and perfect—avoid mushiness by only adding them after the chicken is cooked.
- Stir in the shredded chicken once more, adjust the seasoning to suit your taste, and serve hot. If desired, garland each bowl with fresh parsley for a lovely touch!