Cozy Pot Chicken Noodle Soup for Quick Weeknight Comfort
Enjoy a warm, comforting bowl of Pot Chicken Noodle Soup that's quick and easy to make, perfect for chilly nights.
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!
Notes
For the best results, always add the noodles after cooking the chicken to prevent mushiness. A good-quality broth enhances the flavor significantly.