Hey there, soup lovers!
Feeling a bit chilly or just craving something warm and cozy? I’ve got the perfect solution!
Today, I’m sharing my go-to recipe for Instant Pot chicken noodle soup.
It’s hearty, comforting, and packed with flavor. Plus, it’s super easy to whip up in no time!
Grab your Instant Pot, and let’s dive into this deliciousness!
Suggestions for Ingredient Substitution
Butter can be replaced with olive oil or coconut oil for a dairy-free option. Use the same amount and adjust cooking time if needed, as these oils have different smoke points. For chicken, boneless skinless thighs or breasts can be used instead of bone-in pieces, reducing cooking time slightly and offering a leaner protein option. Adjust the amount to about 1.5 pounds. Egg noodles can be substituted with gluten-free pasta, rice noodles, or spiralized vegetables for gluten-free diets. Use a similar volume of alternative noodles, but adjust cooking time as needed, especially for vegetable noodles which cook faster. For a lower-carb option, increase the amount of vegetables and reduce noodles.
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 100-110 g
- Fat: 60-70 g
- Carbohydrates: 90-100 g
Ingredients
For the soup base and chicken:
- 1 chicken bouillon cube
- 1 tsp salt
- 1 large onion, diced (for a flavorful base)
- 1 tbsp chopped fresh oregano
- 2 tbsp unsalted butter
- 2 celery stalks, diced
- 1 tsp pepper
- 2 medium carrots, diced
- 4 cups unsalted chicken broth (I use Swanson brand)
- 1 tbsp chopped fresh parsley
- 1 tsp dried thyme
- 4 cups water
- 2 lb bone-in chicken with skin (for richer flavor)
For the noodles:
- 5 oz uncooked egg noodles (wide or medium are great)
Step 1: Sauté the Vegetables
Turn your Instant Pot to the sauté setting.
Follow your manufacturer’s guide for detailed instructions on how to operate your Instant Pot.
Add butter to the pot and cook until melted.
Add the chopped onion, carrots, and celery, and sauté for about 3 minutes until the onion softens and becomes translucent.
Step 2: Season and Add Broth
Season the sautéed vegetables with salt and pepper.
Add thyme, parsley, oregano, and chicken bouillon, then stir everything together to combine the flavors.
Pour in the chicken broth, add the chicken pieces, and stir in another 4 cups of water to the pot.
Step 3: Cook the Soup
Close the lid of the Instant Pot following your manufacturer’s guide for proper closure.
Set the Instant Pot to the Soup setting and adjust the timer to 7 minutes.
If your Instant Pot lacks a Soup setting, use the Manual/high-pressure setting for 7 minutes.
Step 4: Release Pressure and Prepare Chicken
Once the Instant Pot cooking cycle is complete, allow the natural pressure release cycle to finish, which should take about 10 minutes.
If you are in a hurry, you can follow the manufacturer’s guide for quick release.
Carefully unlock and remove the lid.
Take out the chicken pieces and shred them using two forks.
Step 5: Cook the Noodles
With the Instant Pot set to the sauté setting again, add noodles to the soup.
Cook uncovered for about 6 minutes or until the noodles are fully cooked.
Keep an eye on the pot so it doesn’t boil over.
Step 6: Finalize and Serve
Turn off the Instant Pot by pressing the cancel button.
Return the shredded chicken to the pot.
Taste the soup for seasoning and adjust if necessary.
For an extra touch, garnish with additional parsley if desired.
Serve the soup warm and enjoy your hearty homemade chicken noodle soup!
