Are you craving a bowl of pure comfort that can be ready in under 45 minutes? Look no further than this mouthwatering Instant Pot Chicken Noodle Soup! Imagine tender chicken, perfectly cooked noodles, and a rich, aromatic broth that will transport you back to your grandmother's kitchen. Whether you're battling a cold, seeking a quick weeknight meal, or simply wanting to wrap yourself in culinary warmth, this recipe is your ultimate solution. Get ready to transform ordinary ingredients into an extraordinary meal that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 bay leaf
- 6 cups chicken broth
- 2 cups cooked chicken, shredded
- 2 cups egg noodles
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients and ensuring you have everything ready for the cooking process. This will make the preparation smoother.
- Set your Instant Pot to the 'Sauté' mode and allow it to heat up for a couple of minutes. Once hot, add 1 tablespoon of olive oil and let it heat for a moment.
- Add the chopped onion to the pot and sauté for about 3-4 minutes, or until the onion becomes translucent and fragrant.
- Next, add the sliced carrots and celery to the pot. Sauté these vegetables for an additional 3-4 minutes, stirring occasionally, until they start to soften.
- Stir in the minced garlic and cook for about 30 seconds, just until the garlic becomes fragrant, being careful not to let it burn.
- Add 1 teaspoon of dried thyme and 1 bay leaf to the pot, stirring to combine the herbs with the sautéed vegetables.
- Pour in 6 cups of chicken broth, scraping the bottom of the pot with a wooden spoon to release any browned bits. This adds flavor to your soup.
- Add the 2 cups of shredded cooked chicken to the broth and stir well to combine all ingredients.
- Season the mixture with salt and pepper to taste. Remember that the broth may already contain salt, so add it gradually.
- Close the Instant Pot lid and set the valve to the sealing position. Cancel the 'Sauté' mode and select 'Pressure Cook' (or 'Manual') on high pressure for 10 minutes.
- Once the cooking time is complete, allow the Instant Pot to naturally release pressure for 10 minutes. After that, carefully switch the valve to 'Venting' to release any remaining pressure.
- Open the lid and stir in 2 cups of egg noodles. Close the lid again and set the Instant Pot to 'Pressure Cook' for an additional 5 minutes.
- After the noodles have cooked, perform a quick release of the pressure by carefully turning the valve to 'Venting'.
- Once the pressure has fully released, open the lid and stir the soup. Taste and adjust seasoning with more salt and pepper if needed.
- Remove the bay leaf before serving. Ladle the chicken noodle soup into bowls and enjoy hot, garnished with fresh parsley if desired.
Tips
- Prep is Key: Have all ingredients chopped and measured before you start cooking to ensure a smooth process.
- Don't Skip Sautéing: Take time to sauté vegetables first - this builds a deeper flavor foundation for your soup.
- Use Leftover Chicken: This recipe is perfect for using rotisserie chicken or leftover roasted chicken, saving you time and adding extra flavor.
- Noodle Timing Matters: Add egg noodles towards the end of cooking to prevent them from becoming mushy.
- Natural Pressure Release: Allow some natural pressure release to help develop richer flavors and keep the chicken tender.
- Fresh Herb Finish: Consider garnishing with fresh parsley or dill for a bright, fresh touch.
- Make-Ahead Friendly: This soup freezes beautifully for up to 3 months, making it perfect for meal prep.
- Customize Your Soup: Feel free to add additional vegetables like peas or swap egg noodles for your favorite pasta.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 20g
Protein: 18g
Fat: 9g
Saturated Fat: 2g
Cholesterol: 55mg
