Instant Pot Chicken Noodle Soup with all the classic components, carrots, egg noodles and shredded chicken. This recipes cooks on high pressure for 10 minutes and is ready to serve in less than 30-minutes!
For many of us chicken noodle soup represents comfort and warmth, perhaps an aid when we feel sick or run down. Chicken noodle soup quickly comes to mind whenever we want to treat someone who’s ill or suffered a loss.
The truth is, chicken noodle soup is warming, delicious, filling and can provide our bodies with deep nourishment that goes far beyond our emotional connections. Plus it is a complete meal with protein, carbs and veggies!
This instant pot chicken noodle soup recipe is very much true to the classic version with one suggestive alteration. I used leek in place of celery. You can use celery, that’s not a problem. But if you never been a fan of it or don’t have any in hand, leek is your next best choice.
I had my Mom in mind when I made this soup. I needed to make her a meal to help her heel from an oral surgery and she has a deep dislike for celery. Leeks did the job just fine with unnoticeable change in flavor.
Table of Contents
how to make instant pot chicken noodle soup
- Turn the instant pot on sauté mode. Add oil, onion, leek or celery and carrots and sauté until soften
- Add broth, a nice rich chicken broth if possible with added collagen or bone broth for maximum benefits
- Add the chicken breasts and season with thyme, salt and pepper. Also a bay leaf but that can be optional.
- Cook on high pressure for 10 minutes. When done quickly release all pressure QPR.
- Turn the instant pot on sauté mode once again. Transfer the chicken breasts to a cutting board to shred.
- Meanwhile add the egg noodles to the cook and allow it to cook al dente or according to your preference.
- Transfer shredded chicken back to the instant pot.
- Add a squeeze of fresh lemon and a handful of fresh parsley and serve
How do you add flavor to chicken noodle soup?
Start by sautéing the onions, carrots and leek or celery. When you sauté these fragrant ingredients the soup becomes infused with flavors.
Additionally, when you add the herbs thyme, black pepper and bay leaf there is more flavor going into the soup.
A good high quality broth will also add flavor the the chicken soup.
how can I freeze this recipe
Yes. However I recommend that you freeze the soup prior to adding the noodles for best results.
Not to worry if the noodles are in the soup and you found yourself with too much leftover. You can still freeze this chicken noodle soup but allow it to thaw completely on the counter or refrigerator before re-heating it.
Check out these other highly recommended instant pot recipes:
Instant Pot Beef Short Ribs or this Instant Pot Beef Stew Recipe
Instant Pot Corn Risotto or this Instant Pot Butternut Squash Risotto
Instant Pot Carrot Soup and Instant Pot Tomato Soup
Instant Pot Spare Ribs or Instant Pot Chicken Thighs
Instant Pot Mexican Rice and Beans
Instant Pot Creamy Alfredo Pasta
If you make this Instant Pot Chicken Noodle Soup be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Thanks a bunch!
Instant Pot Chicken Noodle Soup
Equipment
- Instant pot
Ingredients
- 1 tbsp olive oil
- 1 med onion, diced
- 1 cup leek or celery
- 3 cups carrots, cubed or sliced
- 3 whole chicken breasts
- salt and pepper, to taste
- 6 cups chicken broth
- 2 cups egg noodles
- 1 lemon, juiced
- fresh parsley and thyme
- 1 bay leaf
Instructions
- Turn instant pot on saute mode. Add oil, onions, carrots and leek or celery. Saute for 5-7 minutes until veggies start to soften.
- Add chicken breast and broth. Season with salt, pepper, fresh thyme and one bay leaf.
- Cancel saute mode. Cover the pot and turn valve to lock position. Cook on high pressure for 10 minutes. When done quick release all pressure QPR.
- Turn the instant pot to saute mode once again. Transfer chicken breast to a cutting board and add egg noodles to the pot. Noodles should be cooking while you shred the chicken. Add the shredded chicken back to the pot and contiue to cook until egg noodles are cooked (about 8 minutes)
- When done, squeeze fresh lemon juice and add a handful of fresh parsley. Serve
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We made this tonight- easy and delicious- I will definitely make this again.
I heard 🙂 so nice to see that you have been enjoying your instant pot (and my recipes)! xoxo