Instant Pot Chicken Noodle Soup
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Instant Pot Chicken Noodle Soup makes for the most flavorful chicken soup that is super quick and easy. This comforting soup also freezes well without the noodles.
This instant pot chicken noodle soup is so comforting and a great way to warm up when it’s cold outside or whenever you’re craving a bowl of soup. You can make it with or without noodles, or even a chicken and rice soup.
Recipe ingredients and notes
- Avocado Oil – You can use any neutral oil.
- Carrots
- Celery
- Onions
- Dried Thyme
- Dried Parsley
- Chicken Broth
- Boneless Skinless Chicken Thighs – You could also use chicken breast for this, but we find that using chicken thighs results in a better mouthfeel, and it stays juicy and tender.
- Egg Noodles – You can use your preferred noodles as well.
- Salt and Pepper to taste
STEP-BY-STEP INSTRUCTIONS:
For the full ingredient amount and full instructions on how to make instant pot chicken noodle soup see the recipe card below.
Heat up the instant pot on saute and cook the veggies and herbs with the avocado for 5-6 minutes.
Add in the chicken thighs, water, and broth.
Place the lid on and ensure the valve is in the sealing position. Pressure cook on manual pressure, high, for 10 minutes. Natural release for 10 minutes.
Carefully release the pressure after waiting 10 minutes after it finishes. Once the pressure is released, remove the lid. Shred the chicken and add it back to the pot.
Add in the noodles and cook for 7-8 minutes or until tender.
Serve as desired.
RECIPE TIPS:
- Oil helps the vegetables cook vegetables without burning. You could also use a little broth.
- Thyme and parsley are our go-to for soup; we also love adding fresh dill when we have it. Other options are rosemary or even a bay leaf, which adds great depth of flavor and earthiness to the soup. Just make sure to take the bay leaf out before serving.
- Chicken stock gives the soup great flavor. I recommend using a good quality, low sodium stock to control the salt. We make our homemade chicken broth and stock.
- Egg noodles are a classic addition to soups, but elbows or ditalini would also work.
STORAGE AND REHEATING TIPS
- Refrigerate: Store any leftovers in an air-tight container in the refrigerator and enjoy within 3-4 days.
- Reheat: To reheat, place in a bowl and microwave until your desired temperature or use a saucepan on the stove on medium-low heat, stirring to prevent burning.
- Freeze: Pour the soup into an air-tight container leaving some room for expansion and then freeze for up to 6 months. We recommend freezing without the noodles.
FAQS
Yes! Other vegetables we like to add would be parsnips, potatoes, mushrooms, or any other vegetables you have on hand to use up that would work well in a soup. If it’s softer, like peas, we recommend adding it when you add pasta.
Absolutely! You’ll want to follow the same process, but instead, you’ll cook on the stove for 30-45 minutes to make sure the chicken is fully cooked.
Yes! If you’re using cooked chicken, we recommend adding it when you add the pasta.
We recommend the thighs since they stay nice and juicy, but chicken breast is also delicious in this soup.
Yes, for the best texture, we recommend using cooked rice and adding it as you would with the pasta at the end.
Instant Pot Chicken Noodle Soup
Ingredients
- 1 tablespoon avocado oil
- 1 large onion chopped
- 3 carrots sliced
- 3 stalks celery sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/4 teaspoon pepper
- 4 boneless skinless chicken thighs
- 4 cups low sodium chicken broth homemade or store-bought
- 4 cups water
- 2 cups egg noodles uncooked
- salt to taste
Instructions
- Place the instant pot on saute mode and cook the veggies, herbs, and pepper with the avocado oil for 5-6 minutes. Stirring as needed.
- Add in the chicken thighs, water, and broth.
- Place the lid on and make sure the valve is in the sealing position. Pressure cook the soup on manual pressure, high, for 10 minutes.
- Once the soup is done allow it to naturally release for 10 minutes after it finishes. Carefully manually release the pressure after the elapsed time. Once the pressure is released remove the lid.
- Shred the chicken and then return it to the pot.
- Add in the noodles and cook on saute mode for 7-8 minutes or until tender.
- Serve as desired.
Nutrition
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