When you’re craving a warm, hearty dish, nothing beats Instant Pot Chicken Noodle Soup. It’s simple, quick, and loaded with flavor. In just a few steps, you can create a comforting bowl perfect for any day. Whether you’re a busy parent or want a cozy meal after a long day, this dish delivers. Join me as I share the secrets to making this comforting classic with ease!
Why I Love This Recipe
- Quick and Easy: This recipe is perfect for busy weeknights, allowing you to have a hearty meal ready in just 30 minutes.
- Comforting Flavor: The combination of chicken, vegetables, and herbs creates a warm and comforting flavor that feels like a hug in a bowl.
- One-Pot Wonder: Cooking in the Instant Pot means less cleanup, making this a hassle-free option for dinner.
- Customizable: You can easily adapt the ingredients based on what you have on hand or your dietary preferences.
Ingredients
To make the best Instant Pot Chicken Noodle Soup, gather these ingredients:
– 1 lb boneless, skinless chicken breasts
– 8 cups low-sodium chicken broth
– 2 cups egg noodles
– 1 large onion, diced
– 3 cloves garlic, minced
– 3 medium carrots, sliced
– 2 stalks celery, diced
– 1 teaspoon dried thyme
– 1 teaspoon dried oregano
– 1 bay leaf
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
– Juice of 1 lemon (optional, for brightness)
Each item plays a key role in the soup. The chicken gives it heartiness, while the broth adds depth. The noodles provide comfort and fullness, and the veggies bring color and flavor. Fresh herbs, like parsley, make the dish pop. Adding a squeeze of lemon can brighten the whole soup.
Using low-sodium broth helps you control the salt. You can always adjust the seasoning later. Choosing fresh veggies ensures a vibrant taste. This simple list makes it easy for anyone to whip up a warm bowl of soup.
Now that you know what you need, let’s get ready to cook!
Step-by-Step Instructions
Preparation Steps
– Set Instant Pot to “Sauté” mode.
– Add one tablespoon of olive oil.
– Sauté one large diced onion for 3-4 minutes until it is soft.
– Add three minced garlic cloves to the pot.
– Sauté for another 1-2 minutes.
– Next, add three sliced carrots and two diced stalks of celery.
– Cook these veggies for about 3 minutes until they soften.
Cooking Steps
– Place one pound of boneless, skinless chicken breasts in the pot.
– Pour in eight cups of low-sodium chicken broth.
– Add one teaspoon each of dried thyme and dried oregano.
– Toss in one bay leaf, salt, and pepper to taste.
– Stir everything together.
– Close the Instant Pot lid, sealing the vent well.
– Set the pot to Manual or Pressure Cook for 10 minutes.
– After cooking, let it sit for 5 minutes for a natural release.
– Carefully perform a quick release for any remaining pressure.
Final Assembly
– Open the lid and take out the chicken breasts.
– Shred the chicken using two forks.
– Return the shredded chicken back to the pot.
– Stir in two cups of egg noodles.
– Switch the Instant Pot back to “Sauté” mode.
– Let the soup simmer for 5-7 minutes until the noodles are al dente.
– Taste the soup and adjust the seasoning as needed.
– If you like, add fresh lemon juice for extra brightness.
– Serve hot, and garnish with chopped parsley.
Tips & Tricks
Cooking Tips for Perfect Soup
– Use boneless, skinless chicken breasts. They cook quickly and stay tender.
– Low-sodium broth is key. It lets you control salt levels in your soup.
– Add noodles last. This keeps them from getting too soft in the soup.
Instant Pot Usage Tips
– Check your Instant Pot model. Some have different settings for cooking.
– Always be careful when doing a quick release. Hot steam can escape fast.
Presentation Tips
– Garnish with fresh parsley. It adds color and a fresh taste.
– Use wide bowls for serving. They make the soup look inviting and are easy to eat from.
Pro Tips
- Use Bone-In Chicken: For a richer flavor, consider using bone-in chicken thighs or drumsticks instead of boneless breasts. They add depth to the broth.
- Customize the Veggies: Feel free to add your favorite vegetables like peas or green beans for extra nutrition and flavor.
- Make It Ahead: This soup can be made in advance and stored in the refrigerator for up to three days. Reheat gently on the stove.
- Adjust the Noodles: If you prefer a thicker soup, add more noodles or reduce the broth slightly for a heartier texture.
Variations
Ingredient Substitutions
You can change the chicken in this soup if you want. Use turkey instead of chicken for a tasty twist. If you prefer a leaner option, try skinless chicken thighs. You can also use rotisserie chicken for a quick meal.
For noodles, egg noodles work well, but you can swap them. Try whole wheat or gluten-free noodles for a healthier choice. You can also use rice or quinoa if you like.
Flavor Enhancements
To make this soup even better, add your favorite spices. A pinch of paprika or cayenne can give it a nice kick. Fresh herbs like thyme or rosemary can also add great flavor.
You can boost nutrition by adding more veggies. Spinach or kale can blend well with the soup. Adding peas or corn can give it a sweet touch too.
Dietary Variations
If you need a gluten-free option, use gluten-free noodles. Make sure your broth is gluten-free too. This way, you can enjoy the soup without worry.
For a vegetarian version, skip the chicken and use vegetable broth instead. You can add beans for protein and keep the same great flavors. This soup can be both hearty and healthy!
Storage Info
How to Store Leftovers
To store your chicken noodle soup, let it cool first. Place it in an airtight container. Glass or BPA-free plastic containers work best. Make sure you leave some space at the top for expansion. This helps the soup stay fresh longer.
Freezing Instructions
You can freeze chicken noodle soup for later use. Pour the cooled soup into freezer-safe bags. Remove as much air as you can, then seal tightly. Lay the bags flat in the freezer. This saves space and makes thawing easier. To reheat, thaw the soup in the fridge overnight. Heat it on the stove or in the microwave until hot. You might want to add a bit of broth or water to thin it out.
Shelf Life
In the fridge, your chicken noodle soup will last about 3 to 4 days. If you freeze it, the soup can last up to 3 months. Just remember, the sooner you eat it, the better the flavor!
FAQs
Common Questions
Can I use frozen chicken?
Yes, you can use frozen chicken. Just add a few extra minutes to the cooking time. Cook the chicken for about 12-15 minutes instead of 10.
How do I thicken the soup?
To thicken the soup, you can add a small amount of cornstarch mixed with water. Stir it in while the soup simmers. This will give the soup a nice texture.
What can I serve with chicken noodle soup?
Chicken noodle soup pairs well with crusty bread or a fresh salad. Grilled cheese sandwiches are also a great choice.
Instant Pot Related Questions
Can I make this without an Instant Pot?
Yes, you can make this soup on the stove. Just simmer it in a large pot. Cook until the chicken is tender and the noodles are done.
What to do if the soup is too salty?
If your soup is too salty, add more water or low-sodium broth. You can also add extra veggies to balance the saltiness.
Recipe Adjustments
How to adjust for larger servings?
To adjust for larger servings, simply increase each ingredient proportionally. This keeps the flavor balanced.
Can I double the recipe in one go?
Yes, you can double the recipe. Just make sure your Instant Pot can hold the extra volume. Adjust the cooking time if needed, but it should stay around the same.
This blog post covered the essential ingredients, step-by-step cooking method, and tips for making delicious chicken noodle soup in an Instant Pot. We explored variations, storage tips, and answered common FAQs. Remember, customizing your soup can make it truly yours. Whether you stick to the classic or try new flavors, this recipe can fit your needs. Enjoy making this comforting meal that families adore. You’ll have warm bowls ready in no tim
