This Instant Pot Chicken Noodle Soup is warm, hearty, and super quick to make! With tender chicken, fresh veggies, and comforting noodles, it’s perfect for chilly days.
I love how easy it is to throw everything in the pot and let it do its magic. Plus, nothing beats a big bowl of soup when you’re feeling under the weather! 🥣
Key Ingredients & Substitutions
Olive oil: This is perfect for sautéing, but you can use any oil you have on hand, like avocado oil or vegetable oil.
Onion: A medium yellow onion works best for flavor, but you can swap it for shallots or even green onions if that’s what you have.
Chicken: I prefer boneless, skinless chicken thighs for their tender texture. If you want to use rotisserie chicken for convenience, add it after cooking the broth and noodles.
Broth: Low-sodium chicken broth prevents the soup from being too salty. You could also use vegetable broth if you’re looking for a lighter option or have it on hand.
Noodles: Egg noodles are traditional, but you can use any kind of pasta, such as rotini or penne. Just adjust the cooking time based on the type!
How Do I Get the Chicken to Shred Easily?
Shredding chicken can be tricky, but there are some easy techniques to do it just right. First, let the chicken cool slightly after removing it from the pot; this reduces the risk of burns. Then, using two forks, gently pull apart the chicken. If it feels tough, it might need a few more minutes of cooking.
Instant Pot Chicken Noodle Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 8 cups chicken broth (preferably low sodium)
- 1 ½ pounds boneless, skinless chicken breasts or thighs
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (plus extra for garnish)
- ½ teaspoon dried oregano
- Salt and black pepper, to taste
- 6 ounces egg noodles or wide pasta noodles
- Optional: fresh parsley, chopped for garnish
How Much Time Will You Need?
This comforting soup takes about 30 minutes total. You’ll spend around 10 minutes preparing ingredients and about 20 minutes for cooking and releasing steam. It’s a quick and delicious meal!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Set the Instant Pot to the “Sauté” mode and heat the olive oil. Add the diced onion, garlic, carrots, and celery. Sauté for about 3-4 minutes until the onions are translucent and the vegetables start to soften.
2. Add Remaining Ingredients:
Pour in the chicken broth, then add the chicken breasts or thighs whole into the pot. Sprinkle in the thyme, parsley, oregano, salt, and pepper for flavor.
3. Pressure Cook:
Close the Instant Pot lid and seal the valve. Set to “Pressure Cook” (Manual) on high for 10 minutes. This will cook your chicken and infuse the soup with flavor!
4. Quick Release:
When the cooking cycle ends, carefully perform a quick release of the pressure. This allows steam to escape, giving you the perfect soup texture.
5. Shred the Chicken:
Remove the chicken from the pot and use two forks to shred it into bite-sized pieces. This makes it easier to enjoy in each bowl!
6. Cook the Noodles:
Set the Instant Pot back to “Sauté” mode and add the egg noodles to the broth. Cook for 5-7 minutes, stirring occasionally, until the noodles are tender and ready to eat.
7. Combine and Serve:
Return the shredded chicken to the pot and stir everything together. Taste your soup and adjust the seasoning if needed; then ladle it into bowls. Garnish with fresh chopped parsley if you like, and serve hot!
This Instant Pot Chicken Noodle Soup is rich, savory, and so easy to make! Perfect for any mealtime, enjoy a warm and comforting bowl today!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just add an extra 5 minutes to the cooking time. Make sure to adjust for the release time accordingly. You can put the chicken directly in without thawing!
What Can I Substitute for Egg Noodles?
If you don’t have egg noodles, feel free to use any pasta you prefer! Rotini, fusilli, or even whole wheat pasta work well. Just keep an eye on the cooking time as different pastas may require adjustments.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm in the microwave or on the stove, adding a splash of broth or water to loosen the soup, if necessary.
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare this soup a day in advance. Just keep the noodles separate until you’re ready to serve to prevent them from becoming mushy. Reheat gently on the stove before serving!