Get ready for a family favorite – Instant Pot Chicken Noodle Soup! This recipe is not only super tasty but also incredibly easy to make. With minimal effort, you’ll have a delicious homemade soup in no time, thanks to the magic of the Instant Pot doing most of the work!
Instant Pot Chicken Noodle Soup – Simple Weeknight Dinner
Instant Pot Chicken Noodle Soup
When you’re in need of a comforting and nourishing meal, Instant Pot Chicken Noodle Soup is the perfect choice. This soup features tender pieces of chicken, slices of carrots, and noodles, all floating in a clear, flavorful broth. Garnished with fresh parsley, it’s a dish that brings warmth and satisfaction with every spoonful.
Quick and Convenient
The Instant Pot makes preparing this classic soup incredibly easy and fast. With just a few simple steps, you can have a delicious homemade soup ready in no time. The pressure cooker locks in flavors and ensures that the chicken is tender and the vegetables are perfectly cooked.
A Bowl of Goodness
This soup is not only delicious but also packed with nutrients. The chicken provides a good source of protein, while the carrots and other vegetables add essential vitamins and minerals. The noodles make it a hearty meal that will keep you full and satisfied.
Instant Pot Chicken Noodle Soup – Simple Weeknight Dinner
Perfect for Any Time
Whether you’re feeling under the weather, need a quick weeknight dinner, or just want a bowl of comfort, Instant Pot Chicken Noodle Soup is versatile enough for any occasion. It’s a dish that everyone in the family will love, and it’s easy to customize with your favorite herbs and spices.
A Timeless Classic
Chicken noodle soup is a timeless classic that never goes out of style. The Instant Pot version brings all the traditional flavors you love, with the added convenience of modern cooking technology. It’s a recipe you’ll turn to again and again for its simplicity and deliciousness.
Ingredients for This Recipe
- Olive oil
- Veggies like carrots, celery, onion and garlic
- Low-sodium chicken broth
- Herbs like fresh thyme, rosemary, parsley, and dried bay leaf
- Salt and freshly ground black pepper
- Bone-in, and skin-on chicken thighs, skinned
- Egg noodles, such as American Beauty
- lemon juice
Instant Pot Chicken Noodle Soup – Simple Weeknight Dinner
Easy Homestyle Soup Recipe
This Instant Pot Chicken Noodle Soup is about to become a regular at your house – it’s that delicious! The Instant Pot delivers that comforting home-cooked taste with tender chicken. If you’re thinking of getting an Instant Pot, you can find them on Amazon.
The actual cook time is around 20 minutes, but keep in mind the additional 10 minutes for the Instant Pot to pressurize and another 10 minutes to release pressure.
Even if you’re not a fan of chicken thighs, give them a try here. They bring out fantastic flavor, stay perfectly tender, and the bones add an extra boost of richness.
Remember to skip the skin, as mentioned in the recipe – it doesn’t contribute much unless it’s browned.
Instant Pot Chicken Noodle Soup – Simple Weeknight Dinner
Be sure to check out these other delicious Instant Pot Chicken recipes!
Instant Pot Chicken and Rice
Instant Pot Ranch Chicken Pasta
Instant Pot White Chicken Chili
Instant Pot Chicken Noodle Soup – Simple Weeknight Dinner
Ingredients
- 1 tablespoon olive oil
- 1 1/2 cups peeled and diced carrots approx 3 medium
- 1 1/2 cup diced celery 2 large stalks
- 1 cup chopped yellow onion 1 small
- 3 teaspoons minced garlic 3 cloves
- 8 cups low-sodium chicken broth
- 2 teaspoon minced fresh thyme* or just add in 2 large sprigs
- 2 teaspoons minced fresh rosemary or just add 1 large sprig
- 1 bay leaf
- Salt and freshly ground black pepper
- 2 1/2 lbs bone-in and skin-on chicken thighs, skinned*
- 3 cups wide egg noodles like American Beauty
- 1 tablespoon fresh lemon juice
- 1/4 cup chopped fresh parsley
Instructions
- Set Instant Pot to "saute" and let it heat until it reads "hot."
- Drizzle olive oil, add carrots, celery, and onion. Saute for 2 minutes, then add garlic for 1 more minute.
- Pour in broth, add thyme, rosemary, bay leaf, salt, and pepper. Add chicken. Turn off saute mode.
- Cover, set vent to "sealing," choose "manual" for 10 minutes.
- Once done, let the pressure release naturally for 10 minutes, then use the quick release.
- Transfer the chicken to a cutting board. Cancel Instant Pot, and switch to "saute."
- Add noodles and cook uncovered for 5-6 minutes until tender.
- While the noodles cook, shred the chicken. When noodles are done, stir in lemon juice, parsley, and shredded chicken. Serve warm.
- Note: For less grease, remove the skin from the thighs. Start from a corner, pull off the skin, and use a knife to trim any stuck portions. Enjoy your soup!
Notes
- Check for a fresh poultry herb blend to save on buying thyme and rosemary separately. If you prefer dried herbs or want to save on cost, use a generous 1/2 teaspoon of each dried thyme and rosemary.