Save The first time I made chicken noodle soup in my Instant Pot, I stood there watching the steam release with genuineamazement. What used to take me hours of simmering and monitoring was now done in under thirty minutes, and somehow it tasted even better than the version my grandmother swore required all-day attention. Now whenever anyone in my house starts sniffle, I reach for my pressure cooker instead of reaching for the phone to order takeout.
Last winter when my sister came down with a terrible cold, she called asking if I could bring over some soup. I told her to give me thirty minutes, and she laughed thinking I was being optimistic. When I walked through her door with a steaming pot, she took one sip and actually got teary, saying it tasted exactly like the soup our mom used to nurse us back to health with.
Ingredients
- 1 lb boneless skinless chicken breasts or thighs: Chicken thighs stay more tender during pressure cooking, but breasts work wonderfully if you prefer leaner meat
- 1 medium onion diced: Yellow onions caramelize beautifully during the initial sauté, creating a rich foundation
- 3 medium carrots peeled and sliced: Cut them into thick coins so they do not turn to mush during pressure cooking
- 3 celery stalks sliced: Include some of the tender inner leaves for an extra burst of aromatic flavor
- 3 cloves garlic minced: Let it cook just 30 seconds after the vegetables to avoid bitterness
- 8 cups low-sodium chicken broth: Starting with low-sodium lets you control the final seasoning perfectly
- 1 tsp dried thyme: This herb pairs so naturally with chicken, it becomes the backbone of the flavor
- 1 tsp dried parsley: Adds a fresh, grassy note that brightens the rich broth
- 1 bay leaf: Do not forget to remove it before serving
- 1/2 tsp black pepper: Freshly cracked pepper adds a gentle warmth that builds as the soup sits
- 1 tsp salt or to taste: Always taste and adjust after cooking since pressure concentrates flavors
- 6 oz egg noodles: These hold their shape beautifully and soak up the broth without becoming gummy
- 2 tbsp fresh parsley chopped optional: A handful sprinkled on top makes each bowl feel special
- 1 tbsp olive oil: Helps soften the vegetables during the initial sauté step
Instructions
- Build the flavor foundation:
- Set your Instant Pot to Sauté mode, add the olive oil, and cook the onion, carrots, and celery for 3 to 4 minutes until they start to soften and the onion turns translucent.
- Add the aromatic garlic:
- Stir in the minced garlic and let it cook for just 30 seconds until fragrant, being careful not to let it brown.
- Layer in the chicken:
- Place the chicken breasts or thighs right on top of the softened vegetables without stirring them down.
- Pour in the liquid and seasonings:
- Add the chicken broth, thyme, parsley, bay leaf, black pepper, and salt, then give everything a gentle stir to distribute the seasonings.
- Pressure cook to perfection:
- Lock the lid, set the valve to Sealing, and cook on High Pressure for 10 minutes.
- Release the pressure safely:
- Allow a natural pressure release for 5 minutes, then carefully quick-release any remaining pressure.
- Shred the chicken:
- Remove the chicken to a plate and use two forks to shred it into bite-sized pieces.
- Cook the noodles in the broth:
- Set the Instant Pot back to Sauté mode, add the egg noodles, and simmer for 5 to 6 minutes until they are tender.
- Combine and serve:
- Return the shredded chicken to the pot, stir everything together, adjust the seasoning if needed, discard the bay leaf, and ladle into bowls garnished with fresh parsley.
Save Something magical happens when you serve someone a bowl of homemade soup, especially when they are not feeling well. My neighbor texted me two days after I brought her some, saying it was the first thing she had truly enjoyed eating all week.
Making It Ahead
This soup actually tastes better the next day as the flavors meld together, but the noodles will continue softening. If you are meal prepping, cook and store the soup without the noodles, then add fresh noodles when reheating for the best texture.
Customizing Your Soup
Feel free to add diced potatoes during the pressure cooking stage for a heartier soup, or toss in a handful of fresh spinach along with the noodles for extra nutrition. A splash of lemon juice right before serving brightens everything beautifully.
Serving Suggestions
A warm crusty bread slice is perfect for soaking up every last drop of the flavorful broth. For a complete meal, serve with a simple green salad dressed with a light vinaigrette that cuts through the richness.
- Keep some extra chicken broth handy to thin the soup when reheating leftovers
- The shredded chicken absorbs so much flavor, consider making extra to use in other recipes
- Freeze portions in individual containers for quick future meals without the noodles
Save There is something deeply satisfying about watching empty soup bowls get scraped clean, especially knowing it came together so effortlessly. I hope this recipe becomes your go-to comfort food too.
Questions & Answers
- → Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts. Add 2-3 minutes to the pressure cooking time to ensure they cook through completely.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days. The noodles will absorb more liquid over time, so you may need to add extra broth when reheating.
- → Can I make this gluten-free?
Absolutely. Simply substitute the egg noodles with your favorite gluten-free pasta variety. Cooking time may vary slightly depending on the type of pasta used.
- → What other pasta shapes work well?
Small pasta shapes like ditalini, small shells, or orzo work beautifully. Adjust cooking time based on package directions for the pasta you choose.
- → Can I add other vegetables?
Yes, diced potatoes, green beans, or peas make great additions. Add them during the initial sauté or pressure cooking stage depending on their cooking time.
- → Can I make this on the stovetop?
You can adapt this for stovetop cooking. Sauté vegetables in a large pot, add broth and chicken, simmer until chicken is cooked through (about 20 minutes), then shred and add noodles to cook until tender.