Instant Pot Chicken Noodle Soup
Ingredients
- 2 Tablespoons Olive Oil
- 1 Cup Yellow Onion
diced
- 1 Cup Carrots
cut into 1?4” thick coins
- 1/2 Cup Celery
diced
- 3 cloves Garlic
minced
- 3/4 teaspoon Salt
- 3/4 teaspoon Black Pepper
- 1 teaspoon Thyme
- 1/2 teaspoon Oregano
- 1 Tablespoons Chicken Bouillon Paste
- 4 Cups Chicken Broth
- 3 Cups Water
- 2 pounds Boneless
Skinless Chicken, breast, thighs, or mix
- 2 Cups Egg Noodles
- 2 Tablespoons Fresh Parsley
chopped
Directions
- 1
Set the instant pot to saute mode. Add the oil, onion, carrot, and celery. Cook, stirring occasionally, for 5-6 minutes until softened.
- 2
Add the garlic and cook for 1 minute more, stirring constantly.
- 3
Press cancel.
- 4
Add the salt, pepper, thyme, oregano, bay leaf, chicken bouillon, broth, water, and uncooked chicken. Stir together.
- 5
Seal the instant pot. Cook on manual high pressure for 7 minutes. Naturally release the pressure for 10 minutes.
- 6
Open the instant pot and remove the chicken. Set it aside to cool for a few minutes before cutting or shredding.
- 7
Remove the bay leaf and discard.
- 8
Turn the instant pot to saute again. Add the egg noodles and cook for 6 minutes (or until tender) with the lid off.
- 9
Press cancel. Stir in the cut chicken and fresh parsley.
- 10
Serve immediately.
Instant Pot Chicken Noodle Soup
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Ratings & Reviews
Based on 2 ratings
Rating Breakdown
About this Recipe
When comfort calls, nothing answers quite like a bowl of classic chicken noodle soup. This Instant Pot Chicken Noodle Soup recipe delivers all that heartwarming goodness in a fraction of the time, making it your go-to for cozy weeknights.
The Instant Pot truly shines in this recipe, cutting down on cook time while developing incredible depth of flavor. By pressure cooking the chicken and vegetables with aromatic herbs like thyme and oregano, you build a robust, savory chicken broth base quickly. Adding the egg noodles at the end ensures they cook to a perfect al dente without becoming mushy, a common pitfall in stovetop versions.
You can anticipate a truly satisfying bowl, brimming with tender, succulent pieces of chicken and perfectly cooked egg noodles. Each spoonful delivers a symphony of classic flavors: the sweetness of carrots, the subtle bite of celery and onion, all bathed in a rich, herbaceous chicken broth. The fresh parsley brightens the finish, creating a wonderfully balanced and profoundly comforting meal that feels like it simmered all day.
Customization & Serving Ideas
Feel free to use your favorite boneless, skinless chicken cuts—breasts, thighs, or a mix will all work beautifully for tender results. For an extra layer of freshness, you can adjust the amount of fresh parsley to your liking. If you prefer a more herbaceous profile, a slight increase in thyme or oregano can deepen those comforting flavors.
This hearty Instant Pot Chicken Noodle Soup is perfect for chilly evenings, a quick and nourishing weeknight dinner, or whenever you need a boost of cozy comfort. Serve it simply with a sprinkle of extra fresh parsley for a touch of vibrant green.