Go Back
–+ servings
Chicken Noodle Soup

Comforting Chicken Noodle Soup for Instant Happy Moments

A warm and comforting chicken noodle soup recipe made in the Instant Pot, perfect for chilly days and customizable for various dietary needs.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Natural Pressure Release 10 minutes
Total Time 50 minutes
Servings: 6 bowls
Course: Soups
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Can substitute with avocado or canola oil.
  • 1 cup Onion, chopped Shallots work well for milder taste.
  • 3 cloves Garlic, minced Enhances aroma and nutrition.
  • 2 cups Carrots, diced Sweet potatoes can be an alternative.
  • 2 cups Celery, diced Contributes fresh crunch.
  • 1 pound Chicken Pieces, boneless skinless Tofu or chickpeas can be substitutes.
  • 6 cups Chicken Broth Vegetable broth works for a vegetarian version.
  • 1 teaspoon Thyme Consider oregano for a unique twist.
  • 2 leaves Bay Leaves Infuse savory depth.
  • to taste Salt Essential for seasoning.
  • to taste Pepper Essential for seasoning.
For the Noodles
  • 3 cups Egg Noodles Use gluten-free noodles if needed.
For Topping and Garnish
  • 1/4 cup Fresh Parsley, chopped For visual and flavor enhancement.
  • 1 tablespoon Lemon Juice, optional Adds brightness.
  • 1/2 cup Greek Yogurt, optional For added creaminess.

Equipment

  • Instant Pot

Method
 

Step-by-Step Instructions
  1. Set your Instant Pot to the sauté function and heat 2 tablespoons of olive oil. Add 1 chopped onion, 3 minced garlic cloves, 2 diced carrots, and 2 diced celery stalks. Cook for about 5 minutes until the vegetables are softened and fragrant, stirring occasionally.
  2. Place 1 pound of boneless, skinless chicken pieces on top of the sautéed vegetables. Pour in 6 cups of chicken broth and add 1 teaspoon of dried thyme and 2 bay leaves. Season lightly with salt and pepper to taste. Stir to combine all the ingredients.
  3. Seal the Instant Pot lid, ensuring the valve is set to sealing. Cook on high pressure for 10 minutes. Let the pressure release naturally for 10 minutes before venting.
  4. Remove the cooked chicken and shred it into bite-sized pieces. Return the chicken back into the pot, mixing it with the broth and vegetables.
  5. Add 3 cups of egg noodles to the soup. Switch the Instant Pot back to sauté and simmer for about 5 minutes until the noodles are tender.
  6. Taste the soup and adjust seasoning. Remove bay leaves and ladle soup into bowls. Garnish with parsley and lemon juice if desired.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 30gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 700mgPotassium: 800mgFiber: 2gSugar: 3gVitamin A: 100IUVitamin C: 20mgCalcium: 4mgIron: 10mg

Notes

Use fresh ingredients for optimal flavor, and consider adding herbs like dill or basil for variation.

Tried this recipe?

Let us know how it was!