Pin It Instant Pot Chicken Noodle Soup became my saving grace during those endless Seattle winter months. The first time I made it, my kitchen windows were fogged with condensation as rain pattered outside, creating this perfect cocoon of warmth and savory aromas. What started as a practical way to use my new Instant Pot turned into my household's unofficial cure for everything from actual colds to just plain bad days.
Last winter, my neighbor Sarah came down with a terrible flu, so I packaged up a quart of this soup and left it on her porch. Two days later, she texted me asking if I would mind teaching her how to make it. Now we have occasional soup making sessions where we double the recipe and split the results, chatting over steaming mugs of broth while the pressure cooker works its magic.
Ingredients
- Boneless chicken breasts or thighs: I prefer thighs for their richer flavor and forgiving nature, as they stay tender even if you cook them a few minutes longer than intended.
- Mirepoix (onion, carrots, celery): This aromatic trio creates the foundation of flavor, and I learned to dice everything roughly the same size for even cooking.
- Low-sodium chicken broth: Using low-sodium gives you complete control over the saltiness, a lesson I learned after once making an uncomfortably salty batch.
- Egg noodles: These tender noodles cook quickly and have a nostalgic quality that takes me back to childhood soup experiences.
- Bay leaf: Dont skip this humble leaf, as it adds a subtle depth that you notice only when its missing.
Instructions
- Build your flavor base:
- Set your Instant Pot to Sauté and add a swirl of olive oil until it shimmers. Add the diced onion, carrots, and celery, letting them soften and release their sweet aromas for about 3-4 minutes.
- Add the aromatics:
- Toss in the minced garlic just for 30 seconds until fragrant. Your kitchen should already be starting to smell comforting.
- Layer in the protein:
- Place your chicken pieces directly on top of the sautéed vegetables. This positioning helps the chicken cook evenly while absorbing all those vegetable flavors.
- Create the broth base:
- Pour in your chicken broth and add the dried herbs, bay leaf, and seasonings. A gentle stir brings everything together without disturbing the layering too much.
- Pressure cook to perfection:
- Seal the lid, set valve to Sealing, and cook on High Pressure for 10 minutes. The anticipation is half the joy of pressure cooking.
- Release with patience:
- Allow a natural pressure release for 5 minutes before carefully releasing the remaining pressure. That steam carries the concentrated aromas of your soon-to-be soup.
- Prepare the chicken:
- Remove the chicken to a plate and shred it using two forks, pulling apart the tender meat into bite-sized pieces. The chicken should practically fall apart at the touch.
- Cook the noodles:
- Return the Instant Pot to Sauté mode and add your egg noodles, watching them dance in the bubbling broth for 5-6 minutes. They absorb all that savory goodness as they soften.
- Reunite all elements:
- Return the shredded chicken to the pot and stir everything together. This is when the separate components truly become soup.
- Serve with love:
- Fish out that bay leaf, ladle the steaming soup into bowls, and sprinkle with fresh parsley if youre feeling fancy. Each spoonful carries warmth from both temperature and intention.
Pin It The most memorable batch of this soup happened during a surprise power outage last fall. My gas-powered stove was still working, but we had no heat in the house. My teenage son and his two friends had come in soaked from soccer practice, and I served them this soup by candlelight. They were unusually quiet as they ate, and one of them finally said, This is exactly what I needed right now. Sometimes the simplest foods carry the strongest comfort.
Making It Your Own
This recipe welcomes adaptation based on what you have on hand. Some nights I toss in a handful of frozen peas during the final minute of cooking for bright pops of color and sweetness. Other times, I swap in orzo pasta or even tortellini instead of egg noodles. The soup somehow knows what youre craving and adapts its character accordingly.
Storage and Reheating
The flavors in this soup actually improve overnight as they meld together in the refrigerator. Store in airtight containers for up to 4 days, though the noodles will continue to absorb liquid. When reheating individual portions, I add a small splash of water or broth to restore the original consistency, and a few seconds in the microwave brings it back to steaming perfection.
Troubleshooting Tips
Even the simplest recipes have their moments, and Ive weathered enough soup emergencies to offer guidance. If your soup tastes bland, a squeeze of lemon juice can brighten all the flavors without adding more salt. If the chicken seems tough, it might actually be undercooked rather than overcooked, so return it to the hot broth for a few more minutes to finish cooking through.
- If your broth is too thin, remove a cup of broth and whisk in a tablespoon of cornstarch, then return it to the pot and simmer for a minute or two.
- For a deeper golden color, add a pinch of turmeric to the broth without affecting the flavor significantly.
- When serving to picky eaters, try cutting vegetables smaller or pureeing a portion of the vegetables before adding the chicken and noodles.
Pin It This Instant Pot Chicken Noodle Soup has become more than just a meal in my home, its become a language of care. Whether youre making it for yourself or sharing it with someone who needs comfort, it carries healing in every steaming spoonful.
Recipe Questions & Answers
- → Can I use frozen chicken in this soup?
Yes, you can use frozen chicken breasts or thighs. Add an extra 3-4 minutes to the pressure cooking time to ensure the chicken cooks through completely.
- → How do I store leftovers?
Store cooled soup in an airtight container in the refrigerator for up to 4 days. The noodles will absorb some broth, so you may need to add extra liquid when reheating.
- → Can I freeze this soup?
For best results, freeze the soup without the noodles. Cook noodles fresh when reheating. If freezing with noodles, they may become mushy - use within 1 month for best quality.
- → What can I substitute for egg noodles?
You can use any small pasta shape like macaroni, shells, or broken spaghetti. For gluten-free options, try rice noodles or gluten-free pasta varieties.
- → How do I make this soup more flavorful?
Add a tablespoon of butter or a splash of lemon juice before serving. You can also stir in a teaspoon of poultry seasoning or a parmesan cheese rind during cooking for extra depth.
- → Can I make this on the stovetop?
Sauté vegetables in a large pot, add broth, chicken, and seasonings. Simmer covered for 20-25 minutes until chicken is cooked through. Remove chicken, shred, return to pot, then add noodles and cook 8-10 minutes more.