Instant Pot Chicken Noodle Soup

The first time I fired up my Instant Pot on a rainy Tuesday I realized that soup did not need to take hours. I used to watch my grandmother hover over a stockpot all afternoon but I needed comfort in thirty minutes. The sound of the steam escaping always reminds me of how quickly a cold kitchen can turn warm. This recipe grew out of those rushed evenings when everyone was tired. It has become my go to cure for a long day.

I remember making this for a neighbor who was feeling under the weather and the smell of the thyme filled the whole hallway. It felt like I was handing over a warm hug in a ceramic bowl. We stood by the door talking while the steam rose from the container and clouded my glasses. Even though it was a simple gesture the soup made the house feel cared for. There is something about chicken broth that just makes people open up.

Ingredients

• Boneless Skinless Chicken: Thighs stay incredibly juicy under pressure but breasts work perfectly if you prefer leaner meat.
• Onion Carrots and Celery: This classic trio creates the aromatic foundation that makes every spoonful taste like home.
• Minced Garlic: Freshly chopped cloves provide a punchy depth that pre jarred versions simply cannot match.
• Chicken Broth: Using a low sodium version allows you to control the saltiness without losing that golden richness.
• Dried Thyme and Parsley: These herbs release their oils during the cooking process and perfume the entire broth beautifully.
• Egg Noodles: Their wide shape and soft texture are essential for catching all the tiny bits of chicken and veggies.
• Olive Oil: A quick sauté in high quality oil softens the vegetables and prevents them from tasting raw.

Instructions

Sauté the Aromatics:

Turn on the sauté function and cook your diced vegetables in oil until they are soft and translucent. This step builds the flavor base so do not rush the onions.

Add Garlic and Meat:

Stir in the garlic for just a moment before nesting the chicken directly on top of the vegetables. Placing the meat this way ensures it cooks evenly without sticking to the bottom.

Pressure Cook:

Pour in the broth and seasonings then lock the lid and set for ten minutes on high pressure. You will hear the pot hiss and click as it seals the magic inside.

Shred and Simmer:

After a quick pressure release take the chicken out to shred it while you boil the noodles in the hot liquid. The noodles soak up the seasoned broth and thicken the soup naturally as they cook.

The Final Assembly:

Fold the shredded chicken back into the pot and stir gently to combine everything. Give it a taste and add a pinch more salt if the flavors need a little boost.

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Last winter when the power went out for a few hours I managed to finish this right as the lights flickered off. We ate by candlelight in the kitchen listening to the wind howl outside. The soup was the only thing keeping us warm and it felt like a small victory against the cold. It was the quietest dinner we had all year and somehow the most memorable. The flickering light made the golden broth look like liquid amber.

Texture Secrets

The way you cut your carrots matters more than you think for the final experience. I like to slice them into thick coins so they maintain a bit of bite after being under pressure. If they are too thin they might vanish into the broth which is fine for flavor but less satisfying. Seeing those bright orange circles floating in the bowl always makes the dish look more vibrant.

Choosing Your Chicken

I often switch between breasts and thighs depending on what I have in the freezer. Thighs are more forgiving if you accidentally leave them in the pot during a long natural release. Breasts are great for clean shreds but they can dry out if the pressure release takes too long. Regardless of the cut make sure to shred it while it is still hot for the easiest results.

Simple Variations

You can easily adapt this base recipe to whatever is lingering in your pantry or garden. Some days I throw in a handful of spinach at the end for a pop of green color. If you are out of egg noodles broken fettuccine or even tiny stars work in a pinch. Just keep an eye on the cooking time for different pasta shapes to avoid a mushy mess.

• Add a pinch of red pepper flakes if you want a subtle heat to clear your sinuses.
• Swap the fresh parsley for dill if you want a more herbaceous and bright profile.
• Make sure to remove the bay leaf before serving because biting into one is never a pleasant surprise.

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This soup is a reliable friend that shows up exactly when you need a little extra care. I hope every bowl brings you as much peace as it brings to my kitchen.

Recipe FAQs

→ Can I use frozen chicken in this soup?

Yes, you can use frozen chicken breasts or thighs. Simply increase the pressure cooking time to 12-15 minutes to ensure the chicken cooks through completely.

→ How do I store leftovers?

Store cooled soup in an airtight container in the refrigerator for up to 4 days. The noodles may absorb some broth, so you may need to add a splash of water or broth when reheating.

→ Can I freeze this soup?

For best results, freeze the soup without the noodles. Cook fresh noodles when reheating. If freezing with noodles, they may become mushy upon reheating.

→ What pasta substitutes work well?

Rice, orzo, or gluten-free pasta all make excellent substitutes. Adjust cooking time accordingly - rice typically needs longer while smaller pasta shapes cook faster.

→ Can I make this dairy-free?

This version is already dairy-free as written. Avoid adding cheese or cream garnishes to keep it suitable for dairy-free diets.