Description
This Instant Pot Chicken Noodle Soup is a comforting and easy meal. It’s loaded with juicy pieces of tender chicken, hearty veggies, and classic egg noodles. Enjoy it when you’re feeling sick or on a cold winter day.
Ingredients
Units
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- 2 tablespoons olive oil (or butter)
- 1 medium yellow onion, diced
- 2 celery ribs, sliced
- 2 large carrots, sliced
- 3 large garlic cloves, peeled and minced
- 1/2 teaspoon kosher salt, or more to taste
- Freshly ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon ground sage
- 2 boneless skinless chicken breasts (about 1lb)
- 5 cups low-sodium chicken broth (or 4 cups broth and 1 cup water, if desired)
- 2 bay leaves
- 1 1/4 cups uncooked egg noodles
- 2 tablespoons fresh lemon juice
- Chopped fresh parsley or dill, for garnish
Instructions
- Saute the veggies. Turn your Instant Pot to the “Saute” setting and add the olive oil (or butter if using). When the oil is hot, add the onions, celery, carrots, and garlic, and sauté for 3 minutes until the veggies have softened.
- Add the seasoning. Add the salt and a few grinds of freshly ground black pepper. Add the dried oregano, dried thyme, dried rosemary, and ground sage, and give everything a good stir. Press “Cancel” to turn off the Instant Pot.
- Cook the soup. Add the chicken breasts, chicken broth, and bay leaves. Close the Instant Pot lid and select the “Pressure Cook” or “Soup” setting for 10 minutes. The Instant Pot will take about 15-20 minutes to come to pressure and then the cook time will begin to count down. (My Instant Pot took 16 minutes to come to pressure).
- Let the Instant Pot naturally release for 10 minutes. When the Instant Pot cycle is complete, allow the Instant Pot to naturally release for 10 minutes, then carefully release the remaining pressure by setting the steam release switch to Vent position and waiting for all the pressure to release. When the float valve drops, open the Instant Pot lid. Remove the bay leaves and discard.
- Shred the chicken. Remove the chicken to a clean cutting board (or bowl) and let rest for a few minutes before shredding the chicken with two forks.
- Cook the noodles. Press “Cancel” to turn off the “Keep Warm” setting. Add the egg noodles to the Instant Pot and select the “Saute” setting. Let the noodles cook for 5 to 7 minutes, uncovered, or until just tender. Turn off the Instant Pot.
- Serve and enjoy! Stir in the shredded chicken and fresh lemon juice. Taste and season the soup with more salt and black pepper if needed. Serve garnished with fresh chopped parsley or dill.
Notes
- Leftovers? Let the soup cool down and store in an airtight container in the fridge for up to 3 days.
- To freeze: Let the soup cool down and store in a freezer-safe bag or container for 2 months.
- To reheat: Let frozen soup thaw overnight in the fridge. Reheat in a saucepan on the stove over medium heat until warmed through.
- TIP: If you anticipate that you’ll have leftovers, the noodles can get a little soggy as they continue to absorb some of the broth. To prevent soggy noodles, cook the noodles separately in their own pot of water until just underdone, then rinse them under cool water to stop cooking process. When serving, add the noodles to the bottom of each bowl, then ladle the hot soup over them.
- Can you make this on the stove top? Try my homestyle chicken noodle soup recipe instead.
- Can you make this soup with frozen chicken breasts? To make this soup with frozen chicken, you’ll need to cook it for 12 to 15 minutes at high pressure. It depends on the size of your chicken breast. Use a meat thermometer to make sure the internal temperature reads 165°F.
- Nutrition information is a rough estimate based on 4 servings.
- Prep Time: 10 minutes
- Cook Time: 45
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 338
- Sugar: 3.9g
- Sodium: 465mg
- Fat: 14.8g
- Saturated Fat: 3g
- Unsaturated Fat: 7.7g
- Trans Fat: 0g
- Carbohydrates: 20.2g
- Fiber: 2.4g
- Protein: 31.8g
- Cholesterol: 59mg