Save The first time I made Instant Pot Chicken Noodle Soup was during a surprise spring snowstorm that left us homebound for the weekend. With the power flickering and wind howling against the windows, I rummaged through the pantry and discovered I had everything needed for this cozy classic. The kitchen filled with steam as I opened the pressure valve, creating a makeshift sauna that fogged my glasses and immediately transported me to childhood sick days when soup was the ultimate medicine.
Last winter, my neighbor broke her ankle slipping on ice, and I immediately knew what would help. I bundled up, carefully crossed our snow-covered yards, and delivered a steaming container of this chicken noodle soup. Her eyes welled up as the familiar aroma hit her nose, and she told me her grandmother used to make something similar. Sometimes food speaks louder than words when someone needs comfort.
Ingredients
- Boneless chicken breasts or thighs: I prefer thighs for their richer flavor and tendency to stay moist under pressure, but breasts work beautifully if you prefer leaner meat.
- Mirepoix (onion, carrots, celery): This trinity of vegetables creates the aromatic foundation of any good soup, so try not to skip any of these three essential players.
- Low-sodium chicken broth: Starting with low-sodium allows you to control the salt level yourself, a lesson I learned after once making an inedibly salty batch with regular broth.
- Egg noodles: These tender, quick-cooking noodles hold up remarkably well in soup without becoming too soft or disintegrating like some pasta shapes can.
- Dried thyme and parsley: These herbs infuse the broth with a subtle earthiness that makes the soup taste homemade rather than from a can.
Instructions
- Build the flavor base:
- Set your Instant Pot to Sauté mode and add the olive oil until it shimmers. Add the diced onion, carrots, and celery, stirring occasionally until they begin to soften and the onions become translucent, about 3-4 minutes.
- Add the aromatics:
- Toss in the minced garlic and stir continuously for just 30 seconds. You'll smell the garlic bloom into a heavenly fragrance, but watch carefully as it can burn quickly.
- Layer the protein:
- Place your chicken pieces right on top of the softened vegetables. This positioning helps the chicken cook evenly while absorbing flavor from below.
- Create the broth:
- Pour in the chicken broth, making sure the chicken is fully submerged, then sprinkle in the dried herbs, bay leaf, and seasonings. I like to stir gently without disturbing the chicken too much.
- Pressure cook:
- Secure the lid, set the valve to Sealing position, and cook on High Pressure for 10 minutes. The pot will take a few minutes to come to pressure before the timer starts.
- Release pressure:
- When the cooking cycle completes, let the pressure release naturally for 5 minutes, then carefully perform a quick release for any remaining pressure. I always use a wooden spoon to move the valve so my hand stays safely away from the steam.
- Shred the chicken:
- Remove the chicken pieces to a plate or cutting board. Use two forks to pull the meat apart into bite-sized shreds that will distribute beautifully throughout the soup.
- Cook the noodles:
- Switch the Instant Pot back to Sauté mode and bring the broth to a simmer. Add the egg noodles and cook until tender but still slightly firm, about 5-6 minutes.
- Finish the soup:
- Return the shredded chicken to the pot and stir everything together. Take a moment to taste and adjust seasonings if needed.
- Serve with love:
- Remove and discard the bay leaf, then ladle the steaming soup into bowls. A sprinkle of fresh parsley adds a bright pop of color and freshness.
Save On a particularly hectic Tuesday last month, with deadlines looming and everyone on edge, I threw this soup together in a half-distracted rush. By dinnertime, as we gathered around steaming bowls, the conversation slowed, shoulders relaxed, and genuine smiles emerged for the first time that day. No one spoke about it directly, but I watched as each spoonful seemed to wash away some of the days tension, proving again that good food has power beyond mere sustenance.
Make-Ahead Options
Ive learned that this soup actually improves with time, as the flavors meld and deepen overnight in the refrigerator. When making it ahead, I often keep the noodles separate until reheating to prevent them from absorbing too much broth and becoming soggy. Simply cook the soup through step 7, refrigerate, then add and cook the noodles when youre ready to serve. This small extra step makes leftover soup taste freshly made even days later.
Customization Ideas
After making this soup dozens of times, Ive experimented with countless variations that have kept it in our regular rotation without boredom setting in. Adding a parmesan rind during cooking infuses the broth with a subtle umami richness that guests cant quite identify but always compliment. For a spicy kick, I sometimes stir in a tablespoon of gochujang or a few dashes of hot sauce at the end. During summer months, I often brighten the finished soup with a handful of fresh herbs from my garden, like dill or tarragon, completely transforming its character.
Storage and Freezing
After one particularly ambitious cooking session where I made a triple batch, I discovered this soup freezes beautifully if you know the right technique. The key is stopping before adding the noodles, as they tend to disintegrate when frozen and reheated. I portion the brothier components into freezer-safe containers, leaving about an inch of headspace for expansion, then simply cook fresh noodles directly in the reheated broth when serving.
- Refrigerated soup stays fresh for 3-4 days in airtight containers, though you may need to add a splash of broth when reheating as the noodles continue absorbing liquid.
- For freezing, cool the soup completely before transferring to containers, which prevents ice crystals and freezer burn.
- Label containers with the date and remember that frozen soup is best used within 3 months for optimal flavor.
Save This Instant Pot Chicken Noodle Soup has become more than just a meal in our home, its a reliable comfort we turn to in all seasons and situations. Whether youre nursing someone back to health or simply craving something warm and nourishing, I hope it brings the same simple joy to your table that its brought to mine.
Recipe FAQ
- → How long does it take to make this soup?
The total time is 30 minutes, including 10 minutes of prep and 20 minutes of cooking. The Instant Pot pressure cooks the chicken and vegetables in just 10 minutes.
- → Can I use rotisserie chicken instead?
Yes, you can substitute rotisserie chicken. Add it at the same time as the noodles during the sauté step, as it's already cooked and just needs to heat through.
- → Is this soup gluten-free?
The traditional version contains wheat from egg noodles. To make it gluten-free, simply substitute with your favorite gluten-free pasta or rice noodles.
- → How many servings does this make?
This recipe yields 6 generous servings, making it perfect for family dinners or meal prep for the week.
- → Can I freeze this soup?
Yes, but it's best to freeze it without the noodles, as they can become mushy when thawed. Add fresh noodles when reheating.