Instant Pot Chicken Noodle Soup: Classic Comfort, Made Fast
Rich, savory broth and tender texture combine for soul-soothing warmth in every spoonful.
Few dishes evoke comfort as instantly as chicken noodle soup. Thanks to the Instant Pot, you can serve up this beloved classic in under an hour—without sacrificing depth of flavor. This recipe combines a medley of aromatic veggies, perfectly cooked chicken, and tender noodles, all melded together in a rich, homemade stock. Even better, it’s mostly hands-off, relying on pressure cooking to extract every nuance of taste from simple, fresh ingredients. Here’s everything you need to know to make the ultimate Instant Pot chicken noodle soup—from ingredients and method to time-saving tips and answers to the most common questions.
Why Make Chicken Noodle Soup in the Instant Pot?
- Speed: Pressure cooking dramatically reduces soup cooking time while steeping ingredients in rich flavor.
- Ease: Minimal hands-on work; sauté, add main ingredients, set the timer, and let the pot do the rest.
- One-Pot Convenience: No need for separate pans, and less cleanup.
- Flavor: Cooking raw chicken directly in the soup deepens the stock’s richness for a more satisfying bowl.
- Perfect Texture: Egg noodles cook right in the broth—no separate boiling required.
Ingredients for Instant Pot Chicken Noodle Soup
| Ingredient | Amount | Purpose |
|---|---|---|
| Butter | 2 Tbsp | Sauté base & rich flavor |
| Large Onion (chopped) | 1 | Aroma, sweetness |
| Carrots (cut into 1-inch pieces) | 3 | Sweetness, body |
| Celery Stalks (cut into 1-inch pieces) | 2 | Freshness & depth |
| Garlic Cloves (chopped) | 3 | Aromatic boost |
| Fresh Thyme Leaves (chopped) | 1 Tbsp | Herbal flavor |
| Fresh Oregano (chopped) | 1 Tbsp | Herbal complexity |
| Kosher Salt | 1.5 tsp | Brings out flavors |
| Ground Black Pepper | 0.5 tsp | Mild heat, depth |
| Bay Leaf | 1 | Traditional soup aroma |
| Boneless Skinless Chicken Breasts | 2 lb | Protein, stock base |
| Chicken Stock | 4 cups | Foundation for flavor |
| Water | 2 cups | Volume, balance |
| Extra-Wide Egg Noodles | 6 oz | Classic texture |
| Fresh Parsley (optional, chopped) | – | Garnish, brightness |
Step-by-Step Directions
- Step 1: Sauté Aromatics
- Add butter to the liner of a 6- or 8-quart Instant Pot. With SAUTE mode on, cook chopped onion, carrots, and celery, stirring for about 3 minutes. This step develops sweetness and depth.
- Add garlic, thyme, oregano, salt, and pepper, and cook another minute for added fragrance and flavor.
- Step 2: Build the Broth
- Add the bay leaf, raw chicken breasts, chicken stock, and water. All ingredients are layered for maximum flavor infusion during pressure cooking.
- Step 3: Pressure Cook
- Lock the Instant Pot lid and set the steam release to seal. Choose HIGH PRESSURE for 10 minutes. When done, let the pressure release naturally for 10 minutes, then carefully quick release any remaining steam. Open the lid and remove the bay leaf.
- Step 4: Shred the Chicken
- Take out the chicken breasts, shred with two forks until bite-sized. This ensures even chicken pieces throughout each bowl.
- Step 5: Cook the Noodles
- Switch the Instant Pot back to SAUTE mode. Bring the soup to a boil and add egg noodles directly to the pot. Cook for 5–7 minutes, until the noodles are tender.
- Step 6: Finish & Serve
- Return the shredded chicken to the pot and gently stir. Serve in bowls, optionally garnished with fresh parsley for brightness and freshness.
Expert Tips and Variations
- Dried vs. Fresh Herbs: While fresh thyme and oregano bring vivid flavor, dried herbs can be substituted. Use about one-third the amount of dried spice compared to fresh.
- Chicken Options: Boneless thighs work well for richer texture, while pre-cooked rotisserie chicken can save time (add at the noodle stage).
- Noodle Swap: For gluten-free or lower-carb versions, try spiralized zucchini, rice noodles, or gluten-free pasta.
- Vegetable Additions: Add peas, corn, or spinach for color and nutrition.
- Stock Depth: For an even richer broth, use homemade chicken stock or add a splash of bone broth.
Make-Ahead, Storage, and Freezer Directions
- Make-Ahead: Cook the soup (without noodles) and refrigerate up to 4 days or freeze for up to 3 months. For best texture, cook noodles separately and add right before serving to avoid sogginess.
- Storage: Store leftovers in airtight containers. Soup (without noodles) keeps its quality longer; noodles will absorb broth over time.
- Freezing: Freeze soup base only. Thaw overnight and reheat gently, then add freshly cooked noodles for serving.
Instant Pot vs. Traditional Stovetop Chicken Soup
| Feature | Instant Pot Method | Stovetop Method |
|---|---|---|
| Cooking Time | 35–45 minutes (including prep) | 60–90 minutes |
| Hands-On Work | Minimal—mostly prep and finish | Regular attention and stirring |
| Flavor Development | Pressure cooking extracts flavors fast | Long simmering deepens taste |
| Noodle Cooking | Directly in pot after pressure release | Frequently cooked separately |
| Cleanup | Single pot, less mess | Multiple pans/bowls |
Frequently Asked Questions (FAQs)
Can you put raw chicken in soup to cook?
Yes, cooking raw chicken directly in the soup is preferred in this Instant Pot method. The chicken cooks through under pressure and infuses the broth with richer flavor, resulting in tender, perfectly shreddable meat.
Can I make this soup ahead of time?
What others are reading
You can prepare the soup ahead, but avoid cooking noodles until just before serving. Noodles tend to absorb the broth and soften if stored in soup for long periods. Make, cool, and store the soup base, then add noodles upon reheating.
Is this recipe good for freezing?
Yes. Freeze the cooked soup base (without noodles) for up to 3 months. Thaw and reheat, then cook the noodles fresh for best results.
Can I use rotisserie or leftover chicken?
Absolutely. Add shredded cooked chicken at the same stage you would return shredded pressure-cooked chicken to the soup—just before the noodles finish cooking.
What vegetables can I add to vary the recipe?
Feel free to add peas, corn, spinach, or other favorite veggies along with the noodles for added color and nutrition.
Time-Saving Tips & Instant Pot Soup Essentials
- Use pre-chopped vegetables for quick prep.
- Try frozen egg noodles for a slightly thicker, rustic texture.
- Monitor sautéing closely—avoid burning aromatics, which impacts soup flavor.
- Be sure to quick-release with care after the natural release period; always watch for escaping steam.
- Garnish bowls with chopped parsley, fresh herbs, or a squeeze of lemon for a bright finish.
Serving Suggestions
- Pair with warm crusty bread or dinner rolls.
- Top with extra black pepper, a sprinkle of Parmesan, or crushed red pepper for extra flavor.
- Serve as a main course or starter—perfect for cold nights or healing comfort.
Common Mistakes to Avoid
- Overcooking Noodles: Egg noodles soften quickly; check after 5 minutes and avoid over-boiling.
- Not Enough Liquid: Instant Pot needs enough broth to avoid burn warnings—ensure you add full recommended stock and water.
- Skipping Seasoning: Taste before serving and adjust salt, pepper, and herbs as necessary.
Instant Pot Chicken Noodle Soup Recipe Card
| Step | Action |
|---|---|
| 1 | Sauté onion, carrots, celery, garlic, thyme, oregano with butter |
| 2 | Add bay leaf, chicken breasts, stock, and water |
| 3 | Pressure cook 10 min HIGH, natural release 10 min, quick release |
| 4 | Remove chicken, shred, discard bay leaf |
| 5 | Boil noodles on SAUTE mode 5–7 min |
| 6 | Stir back shredded chicken, garnish, serve |
Nutrition Information
- Calories: Approx. 250-300 per serving
- Protein: High from chicken
- Fat: Primarily unsaturated (butter, chicken)
- Carbs: Supplied mainly by noodles and vegetables
- Fiber: Provided by carrots and celery
Variations for Dietary Needs
- Gluten-Free: Use gluten-free noodles or spiralized vegetables.
- Low Sodium: Opt for low-sodium stock and moderate salt addition.
- Vegetarian: Substitute chicken with chickpeas or white beans, and use vegetable stock.
Frequently Asked Questions (FAQs)
Q: Can I substitute dried herbs for fresh?
A: Yes—use one-third the amount of dried herbs in place of fresh, adjusting to taste.
Q: How do I avoid mushy noodles?
A: Cook noodles only until just tender and avoid leaving them in the hot soup for extended periods.
Q: Is it safe to quick release the Instant Pot?
A: Yes, after allowing a natural release for 10 minutes. Always use a towel and keep hands away from the steam valve.
Q: What other aromatics can I add?
A: Try leeks, parsnips, or a splash of lemon juice for extra flavor.
Q: Can I double the recipe?
A: Yes, as long as you don’t exceed the Instant Pot’s maximum fill line.
Final Thoughts
With just a handful of fresh ingredients and the help of your Instant Pot, you can recreate the soul-warming flavors of classic chicken noodle soup in record time. Whether you’re serving a bowl for a chilly evening, caring for someone under the weather, or just craving a nostalgic meal, this method keeps it easy yet deeply satisfying.
References
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