Instant Pot Chicken Noodle Soup Recipe – A Cozy Bowl of Comfort

There’s something magical about the aroma of chicken noodle soup simmering on the stove, isn’t there? If you’ve ever had a cold winter day break with the warmth of that aromatic broth filling the air, you know exactly what I mean. This Instant Pot Chicken Noodle Soup recipe captures that delightful comfort in no time at all, bringing the coziness of home straight to your table. With the push of a button, you’ll be whisked away to family dinners, lazy weekends, or even a cozy night in with just a good book for company.

Why You’ll Love It

• Quick and easy to make, perfect for busy evenings.
• Comforting homemade flavor that warms the soul.
• Made with simple, wholesome ingredients you probably already have.
• Great for any occasion, whether it’s a casual family dinner or a festive gathering.
• Always a crowd-pleaser, sure to bring smiles around the table!

Ingredients You’ll Need

• 2 tablespoons butter (unsalted)
  Use unsalted butter so you can control how much salt you add.
• 1 large onion (chopped)
• 2 medium carrots (chopped)
• 2 stalks celery (chopped)
• 1 teaspoon salt (or to taste)
• 1 teaspoon pepper (or to taste)
• 1 teaspoon thyme (dry; 1 tbsp if using fresh)
• 1 tablespoon parsley (fresh, chopped)
• 1 tablespoon oregano (fresh, chopped; 1 tsp if using dry)
• 1 chicken bouillon (cube or powder)
• 4 cups chicken broth (or vegetable broth, no sodium added)
• 2 pounds chicken (with skin and bones; use at least 1 chicken breast)
  Skin and bones help flavor the broth beautifully.
• 4 cups water
• 5 ounces egg noodles (uncooked, about 2 cups)

How to Make It

1. Start Sautéing: Turn your Instant Pot to the sauté setting. Add the butter and let it melt, releasing a warm, rich aroma that’ll beckon the family to the kitchen.

2. Add the Veggies: Toss in the chopped onion, carrots, and celery. Sauté for about 3 minutes, stirring occasionally until the onions soften and become translucent.

3. Season It Right: Sprinkle in the salt, pepper, thyme, parsley, oregano, and that little cube of chicken bouillon. Give it a good stir, allowing those herbs to bloom and fill the space with their enchanting fragrance.

4. Pour It All Together: Now, pour in the chicken broth and the water. Add the chicken pieces to the pot, nestling them right into the savory broth.

5. Seal and Cook: Close the lid and set your Instant Pot to the Soup setting for 7 minutes. If your pot doesn’t have this, use the Manual/high pressure setting instead.

6. Natural Release: After the cooking time is complete, pause for about 10 minutes to let the pressure release naturally. This step is so important because it helps the flavors meld perfectly.

7. Shred the Chicken: Carefully remove the lid and take out the chicken pieces. Shred them with a fork, letting the tender, juicy meat fall apart easily.

8. Noodle Time: Add the uncooked egg noodles to the soup, and set your pot to sauté again for another 6 minutes, or until the noodles are tender and perfectly al dente.

9. Final Touches: Turn off the Instant Pot, stir in the shredded chicken, and taste for seasoning. Adjust the salt or pepper as needed. If you like, garnish with a bit more fresh parsley to brighten it up.

Kitchen Tips

• Time-Saving Trick: Use rotisserie chicken if you’re in a hurry! Just add it in during the last step for an even quicker meal.

• Fixing a Common Mistake: If your soup is too salty, a splash of lemon juice can brighten it up and balance the flavors beautifully.

• Creative Twist: Consider adding some fresh spinach or kale just before serving for an extra boost of nutrients and color.

Serving Ideas

Perfect for a family dinner after a long day, this Instant Pot Chicken Noodle Soup is like a warm hug in a bowl. Serve it alongside some crusty bread for dipping or sprinkle some grated cheese on top for an extra twist. On a chilly Sunday afternoon, gather the family around the table and enjoy this hearty soup together, letting the laughter and shared stories fill the room.

Storing & Leftovers

• Fridge Storage: Store any leftovers in an airtight container in the fridge for up to 4 days.

• Freezing: For longer storage, freeze portions in freezer-safe bags. When frozen, it can last up to 3 months!

• Reheating: To reheat, simply add a splash of water or broth to prevent it from thickening too much.

• Leftover Idea: Use it as a base for a delicious casserole or even toss it with some cooked rice for a filling side dish.

FAQs

Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day, as the flavors deepen and mingle beautifully.

Q: Can I swap any ingredients?
A: Of course! This recipe is very forgiving. Feel free to use different veggies or type of noodles based on your preferences.

Q: What’s the best way to serve it?
A: Fresh from the pot! Serve while it’s still warm and aromatic for the best experience.

Q: How do I know it’s perfectly cooked?
A: Look for golden edges on the chicken and that delicious, fragrant smell wafting through the air — that’s your sign!

Final Thoughts

There’s a special kind of warmth that comes from a steaming bowl of Instant Pot Chicken Noodle Soup. Whether it’s a rainy afternoon or a bustling weekday, I believe this cozy dish has a way of bringing us together. It reminds us of home and the simple joys of cooking and sharing meals. I hope you give this recipe a try, making it your own and savoring every comforting bite. With Instant Pot Chicken Noodle Soup, you’re not just nourishing the body but also the heart. Enjoy!

Instant Pot Chicken Noodle Soup

A warm, comforting chicken noodle soup made in the Instant Pot, perfect for cozy evenings and family gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 17 minutes mins

Total Time 32 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

  

Base Ingredients

• 2 tablespoons butter (unsalted) Use unsalted butter so you can control how much salt you add.
• 1 large onion (chopped)
• 2 medium carrots (chopped)
• 2 stalks celery (chopped)
• 1 teaspoon salt (or to taste)
• 1 teaspoon pepper (or to taste)
• 1 teaspoon thyme (dry; 1 tbsp if using fresh)
• 1 tablespoon parsley (fresh, chopped)
• 1 tablespoon oregano (fresh, chopped; 1 tsp if using dry)
• 1 cube chicken bouillon Can use powder instead.
• 4 cups chicken broth (or vegetable broth, no sodium added)
• 2 pounds chicken (with skin and bones; use at least 1 chicken breast) Skin and bones help flavor the broth beautifully.
• 4 cups water
• 5 ounces egg noodles (uncooked, about 2 cups)

Method

 

Preparation

1. Turn your Instant Pot to the sauté setting. Add the butter and let it melt.
2. Toss in the chopped onion, carrots, and celery. Sauté for about 3 minutes, stirring occasionally.
3. Sprinkle in the salt, pepper, thyme, parsley, oregano, and chicken bouillon. Stir well.
4. Pour in the chicken broth and the water. Add the chicken pieces.

Cooking

1. Close the lid and set your Instant Pot to the Soup setting for 7 minutes or use the Manual/high pressure setting.
2. After cooking, allow the pressure to release naturally for about 10 minutes.
3. Carefully remove the lid and take out the chicken pieces. Shred them with a fork.
4. Add the uncooked egg noodles to the soup and set the pot to sauté for another 6 minutes, or until the noodles are tender.
5. Turn off the Instant Pot, stir in the shredded chicken, and adjust seasoning as needed.

Notes

Use rotisserie chicken for a quicker meal. If the soup is too salty, add a splash of lemon juice. You can also add fresh spinach or kale for added nutrients.