Instant Pot Chicken Noodle Soup

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What’s better on a cold night for dinner than a heaping bowl of delicious Instant Pot Classic Chicken Noodle Soup?

I can’t imagine anything could be better than that…

Loaded with succulent chicken, egg noodles and hearty vegetables, it’s sure to be the best soup you’ve ever tasted.

It’s like rediscovering an old childhood friend who has grown up and become even more wonderful than you remembered.

I love how this cooking method allows me to enjoy the rich, homemade flavors without the extra time and effort.

The Saute Mode allows you to really get the deep flavor of the mirepoix— the fancy word for onion, celery and carrots, before adding the rest of the ingredients.

For those looking for a healthy recipe with less oil, this could be your new go to meal.

If you like this recipe, try the Instant Pot chicken corn soup.

If you are longing for comfort in a bowl but prefer a vegetarian option, try my Instant Pot Vegetable Noodle Soup. You won’t be disappointed.

Brenda says:

“This is a really good soup, will definitely become my go to noodle soup.”

How do I make shredded chicken?

It can be easily made by using this Instant Pot shredded chicken recipe.

You  make the chicken first and simply clean the bottom of the Instant Pot and you’re ready to make this Instant Pot chicken noodle soup.

You can also use the leftover Instant Pot Honey Glazed Chicken from the previous day to shred and use for this gorgeous, quick and easy soup. It’s a sure way to reduce unnecessary food waste in your kitchen.

Can I substitute dark meat for chicken breasts?

Drumsticks or thighs would also be delicious in this chicken noodle soup Instant Pot recipe! It’s really about your personal preference.

Since dark meat takes a bit longer to cook, I would recommend cooking the chicken thighs or drumsticks approximately 10 minutes instead of 7 minutes in the pressure cooker.

Why Is Chicken Soup So Popular?

Chicken soup is probably the best known soup in the world. Not only is it delicious, but it’s also so easy to make.

The Chinese were the first to make noodle soup. They called it noodles and broth instead of soup.

It’s also symbolic in Jewish cuisine. It’s traditionally served before the Yom Kippur fast and was referred to as Jewish penicillin and is a quintessential comfort food.

In India, it’s considered a very popular snack, whereas the UK has a thicker and creamier version of it.

It was a long-standing staple in Northern European countries and foreign nationals brought it to the United States. North America and Canada usually have noodles or rice in the recipe.

Regardless of the origin, I am thankful that we have it!

Who doesn’t have a fond childhood memory that includes a steaming bowl of chicken noodle soup? I know I certainly do.

Have you ever wondered why your mom would make you a warm bowl of chicken soup whenever you were sick?

It’s a proven fact that it elevates the immune system to help fight the common cold. Carrots, celery and onion contain vitamin C and K, along with other minerals and antioxidants.

This recipe is loaded with healing properties, especially when paired with anti-inflammatory ingredients.

What other ingredients can be added?

You can enrich your soup with the following healing ingredients:

Ginger

Garlic

Bell pepper

Turmeric

Lemon juice

These all support the immune system and are known to reduce inflammation. A healthy diet consisting of these ingredients can improve your overall gut-health and act as preventative medicine.

Tumeric and ginger together are known remedies for nausea, pain and digestive problems. Antioxidants found in ginger have protective compounds and when paired with garlic are thought to help prevent heart disease and cancer.

My favorite add-in ingredient is lemon juice, which I like to add just before serving. 2tsp of lemon juice brightens up this dish and helps you say goodbye to that nasty cold.

Which Noodles To Use?

In this Instant Pot chicken noodle soup recipe I used instant noodles because they cook so fast, but you can use your favorite.

Just adjust the cooking time in the last saute step.

Instead of adding noodles, you might try adding small pasta. Make sure to adjust the cooking time so that they turn out perfectly.

This table will help you get your pasta cooked al dente!

PastaCooking Time
Vermicelli5 minutes
Orzo5 minutes
Egg noodles4 minutes

Can I make this ahead of time?

Absolutely! Just don’t add the noodles. If egg noodles sit in the liquid, they become mushy and slimy.

Instead, right before you’re ready to serve, just boil and drain the noodles separately. Add them to a serving dish and pour the hot soup right on top!

Can I freeze it?

This classic recipe reheats beautifully. Again, just leave out the noodles. When you decide to defrost your soup, just boil the exact amount you want to eat.

Can I Substitute Rice for Noodles?

You can definitely use rice instead of noodles if you prefer. You have 2 options:

If you like firm rice – You need to cook the rice separately. Check out these easy Instant Pot recipes for brown rice and basmati rice. Make the recipe as is and add to the soup instead of the noodles.

If you like soft rice – make this Instant Pot Chicken And Rice Soup.

If you like chicken and rice, you can also check out this Instant Pot chicken and rice recipe, a delicious one-pot meal.

How to make chicken noodle soup

Gather your ingredients:

Select the Saute Mode and cook the onions, celery and carrots.

Carefully add the shredded chicken, chicken broth, and water.

Lock the lid into place, and cook on high pressure for 10 minutes. Once done, do a quick release.

Add noodles and saute for 4 minutes.

Enjoy a healthy meal.

Instant Pot Chicken Noodle Soup
4.8 from 5 votes
Print Pin Rate
Course: Appetizer, Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8
Ingredients
  • 1 tbsp butter
  • 2 carrots chopped
  • 1 onion chopped
  • 1 tbsp parsley chopped
  • 1 tbsp oregano chopped
  • 1 tsp dried thyme
  • 2 stalks celery chopped
  • 1 cup shredded chicken cooked
  • 4 cups chicken broth
  • 5 oz egg noodles uncooked
  • 4 cups water
  • salt and pepper to taste
Instructions
  • Place the butter, onions, celery and carrots in the Instant Pot and select "saute".
  • Saute for 3 minutes.
  • Add thyme, oregano, parsley, salt and black pepper and stir a bit.
  • Add chicken, chicken broth and water.
  • Close the lid and cook on high pressure for 10 minutes.
  • When cooking time ends, do a quick pressure release.
  • Open the lid, select "saute" and add the noodles.
  • Stir well and saute for 4 minutes.
  • Serve and enjoy 🙂
Nutrition
Calories: 120kcal Carbohydrates: 17g Protein: 8g Fat: 2g Saturated Fat: 1g Polyunsaturated Fat: 1g Monounsaturated Fat: 1g Trans Fat: 1g Cholesterol: 28mg Sodium: 474mg Potassium: 286mg Fiber: 2g Sugar: 2g Vitamin A: 2674IU Vitamin C: 11mg Calcium: 46mg Iron: 1mg

Amazing Instant Pot Chicken Noodle Soup

 

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This recipe is part of our 1001 Instant Pot recipes project, a huge collection of free, easy and delicious recipes.

10 thoughts on “Instant Pot Chicken Noodle Soup

  1. I am looking for a recipe for chicken stew in Instant Pot would you have something I can use. And also my local food pantry gave me a bag of “dumpling noodles” they are square and I wondering what they are good for.
    Ty for your time

    *Just call me Ree*

    1. I would say it serves 5 hungry people once since it’s more of an appetizer portion. You can always add more chicken and/or noodles to make it a bit more filling too!

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