There are some days that just call for a big, warm hug in a bowl. You know the ones. Maybe it’s a bit chilly outside, or you’re feeling a little under the weather. On days like that, nothing quite hits the spot like a classic Chicken Noodle Soup.
For years, I thought making a truly flavorful soup meant hours of simmering on the stove. But what if I told you that you could have that same soul warming, deep flavored soup in a fraction of the time? That’s where the magic of the Instant Pot comes in. This recipe will change how you think about homemade soup.
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Why You’ll Love This Recipe
First off, it’s incredibly fast. The Instant Pot works wonders, building a broth that tastes like it has been simmering all day in just a few minutes. It is a real time saver for busy weeknights when you want something wholesome without the wait.
The flavor is just so rich and satisfying. Using chicken with the skin and bones creates a broth with amazing depth that you just can’t get from a can. It is the heart of what makes this Chicken Noodle Soup so comforting and delicious.
It’s also a wonderfully simple recipe. Don’t be intimidated if you’re new to pressure cooking. The steps are straightforward, and the appliance does most of the heavy lifting for you. This is one of those great Noodle Soup Recipes that builds confidence in the kitchen.
Plus, it’s a flexible dish. You can stick to the classic carrots and celery, or feel free to add other vegetables you have on hand. It’s a great way to clean out the veggie drawer while making a fantastic meal. A true family favorite.
Ingredients
Here is what you will need to gather for this delightful Chicken Pasta Soup. The ingredients are simple, wholesome, and easy to find at any grocery store. No fancy items are required here, just good, honest food.
- 2 tablespoons unsalted butter
- 1 large onion, chopped
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 1 teaspoon salt, or to taste
- 1 teaspoon pepper, or to taste
- 1 teaspoon dry thyme
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh oregano, chopped
- 1 chicken bouillon cube or powder
- 4 cups chicken broth, no sodium added
- 2 pounds chicken, with skin and bones
- 4 cups water
- 5 ounces uncooked egg noodles
Step By Step Instructions
Ready to get cooking? Follow these simple steps, and you’ll have a steaming bowl of delicious soup in no time. Let’s walk through it together.
Step 1: Sauté The Veggies
First, turn your Instant Pot to the sauté setting. Let it get nice and warm. Add the butter and let it melt completely, swirling it around the bottom of the pot. It should sizzle just a little bit. This is the start of building our flavor base.
Now, toss in your chopped onion, carrots, and celery. Stir them around and let them cook for about three minutes. You want the onions to soften up and look a bit translucent. Your kitchen will start to smell amazing right about now.
Step 2: Season And Add Liquids
Time to add the seasonings. Sprinkle in the salt, pepper, thyme, parsley, and oregano. Give everything a good stir to mix it all together. Then, drop in the chicken bouillon. It will dissolve and add even more savory goodness to the mix.
Next, pour in the chicken broth. Use your spoon to scrape up any bits that might be stuck to the bottom of the pot. Those little brown bits are packed with flavor. Then place your chicken pieces inside and add the 4 cups of water.
Step 3: Pressure Cook The Chicken
Close the lid on your Instant Pot. Make sure you follow the manufacturer’s guide for securing it properly. Set the pot to the Soup setting for 7 minutes. If your model doesn’t have a soup button, just use the Manual or High Pressure setting for the same amount of time.
Once the timer goes off, let the pressure release naturally. This usually takes about 10 minutes. This slow release helps keep the chicken tender and juicy. If you are in a hurry, you can do a quick release, but natural is best if you have the time.
Step 4: Shred The Chicken
Carefully open the lid once the pressure is gone. The steam will be hot, so be cautious. Use tongs to remove the chicken pieces from the pot and place them on a cutting board or in a bowl. Let them cool just enough so you can handle them.
Using two forks, shred the chicken meat away from the bones and skin. The meat should be very tender and fall apart easily. Discard the bones and skin. Now you have perfectly cooked, shredded chicken for your soup.
Step 5: Cook The Noodles
Set the Instant Pot back to the sauté setting. Add the uncooked egg noodles directly into the hot broth. Let them cook for about 6 minutes, uncovered, stirring occasionally. You want them to be cooked through but still have a little bite.
Step 6: Combine And Serve
Turn off the Instant Pot by hitting the cancel button. Add the shredded chicken back into the pot with the broth and noodles. Give it a final stir to combine everything. This is a good time to taste for seasoning. Add more salt or pepper if you think it needs it.
Ladle your beautiful, homemade Chicken Noodle Soup into bowls. If you like, you can garnish it with a little extra fresh parsley. Now it is ready to enjoy. It is one of my favorite Soup Noodle Recipes.
How To Store Leftovers
If you have any soup left over, which is not always a guarantee, storing it is simple. Allow the soup to cool down to room temperature first. Then, pour it into an airtight container and place it in the refrigerator.
Your Chicken Noodle Soup will stay fresh for about 3 to 4 days. Honestly, sometimes it tastes even better the next day as the flavors have more time to meld together. It makes for a fantastic and easy lunch.
For longer storage, you can freeze this soup. However, it’s best to do so before you add the noodles. Cook the soup up to the point of adding the pasta. Let it cool, then freeze it. When you’re ready to eat, thaw the soup, bring it to a simmer, and cook fresh noodles in it.
Tips
Want to make your soup even better? Here are a few little tips. Using chicken with the bones and skin really does make a difference. It creates a richer, more flavorful broth that is the foundation of a great soup. Boneless chicken works, but this is a nice touch.
Feel free to use any part of the chicken you like. Thighs and drumsticks are wonderful because their dark meat is so tender and flavorful. Just make sure you have enough to get a good amount of shredded meat for the final soup.
Don’t be afraid to use frozen chicken. The Instant Pot handles it like a champ. Just increase the cooking time to around 10 or 12 minutes to make sure it cooks all the way through. It’s a great option when you forget to thaw something for dinner.
The chicken broth adds a lot of flavor, but you can certainly use all water if that’s what you have. The bouillon cube and the chicken itself will still create a tasty broth. It is all about making this recipe work for you.
Conclusion
And there you have it. A simple, fast, and incredibly comforting bowl of Chicken Noodle Soup, all thanks to your trusty Instant Pot. It is the kind of meal that feels like a warm embrace, perfect for any day you need a little comfort.
This recipe proves that you do not need to spend all day in the kitchen to create something truly special and nourishing. It is one of those classic Noodle Soup Recipes that every home cook should have. I hope you and your family love it as much as I do.
FAQ
What Is An Instant Pot?
An Instant Pot is a brand of multi cooker. It is like having seven appliances in one. It can function as a pressure cooker, slow cooker, rice cooker, steamer, and more. It is known for cooking food quickly and efficiently.
Can I Make This Soup Without An Instant Pot?
Absolutely. You can make this Chicken Pasta Soup on the stovetop. Just follow the same steps in a large pot or Dutch oven. The main difference will be the cooking time for the chicken, which will need to simmer until it is tender and cooked through.
Can I Use Boneless Skinless Chicken Breast?
Of course. Boneless, skinless chicken breast will work just fine. Keep in mind that cooking the chicken with the skin and bones adds a lot of depth and flavor to the broth, but the soup will still be delicious with boneless chicken.
Can I Use Frozen Chicken?
Yes, you can. That’s one of the great things about an Instant Pot. You can cook chicken directly from frozen. You will need to add a few extra minutes to the pressure cooking time, usually around 10 to 12 minutes depending on the size of the pieces.
Can I Freeze This Soup?
Yes, this soup freezes well. For the best results, freeze the soup before adding the noodles. When you’re ready to serve it, thaw the soup, heat it up on the stove, and then cook the noodles in the simmering broth. This prevents the noodles from becoming mushy.
Instant Pot Chicken Noodle Soup
A simple, fast, and comforting Chicken Noodle Soup made in your Instant Pot. This easy recipe offers deep flavor and feels like a warm embrace, perfect for any cozy day.
Requirements
Ingredients
Instructions
- Turn your Instant Pot to the sauté setting. Add the butter and let it melt completely, swirling it around the bottom of the pot. Cook for about 3 minutes.
- Toss in chopped onion, carrots, and celery. Stir and cook for about three minutes until onions soften and become translucent.
- Sprinkle in salt, pepper, thyme, parsley, and oregano. Stir well. Add the chicken bouillon.
- Pour in the chicken broth, scraping up any bits from the bottom. Place chicken pieces inside and add 4 cups of water.
- Close and secure the Instant Pot lid. Set to the Soup setting for 7 minutes (or Manual/High Pressure).
- Once the timer goes off, let the pressure release naturally for about 10 minutes. (Quick release can be done if in a hurry, but natural release keeps chicken tender).
- Carefully open the lid. Use tongs to remove chicken pieces to a cutting board or bowl and let cool slightly.
- Using two forks, shred the chicken meat from the bones and skin. Discard bones and skin.
- Set the Instant Pot back to the sauté setting. Add uncooked egg noodles directly into the hot broth. Cook for about 6 minutes, uncovered, stirring occasionally, until noodles are tender with a slight bite.
- Turn off the Instant Pot. Add the shredded chicken back into the pot with the broth and noodles. Stir to combine.
- Taste for seasoning and add more salt or pepper if needed. Ladle into bowls and garnish with extra fresh parsley if desired. Serve immediately.
Notes
Leftovers store well in an airtight container in the refrigerator for 3-4 days.
For freezing, cool the soup (before adding noodles) then freeze. Thaw and cook fresh noodles when ready to serve to prevent mushy noodles.
Using chicken with bones and skin adds a richer, more flavorful broth to the soup.
Thighs and drumsticks are excellent choices for tender, flavorful dark meat in this recipe.
Frozen chicken can be used; just increase the Instant Pot pressure cooking time to around 10-12 minutes.
You can certainly use all water if chicken broth is unavailable; the bouillon and chicken will still create a tasty broth.
Nutrition
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