With the Instant Pot, you can whip up a hearty and flavorful chicken noodle soup in under 30 minutes, perfect for cozy meals any day of the week.
Nothing beats the comfort of a warm bowl of homemade chicken noodle soup, and with an Instant Pot, you can have this classic favorite ready in a fraction of the time—perfect for busy weeknights or when you need a quick dose of coziness!
Feeds 5-6 people
Prep time 15 minutes
Cook time 15 minutes
Why Instant Pot Chicken Noodle Soup Works
Quick Cooking Time: The Instant Pot dramatically reduces cooking time, making homemade chicken noodle soup ready in just minutes.
One-Pot Convenience: Everything from sautéing the vegetables to cooking the chicken and noodles happens in a single pot, minimizing cleanup.
Flavorful Broth: The pressure cooking method helps intensify flavors, creating a rich, savory broth in less time than traditional methods.
Tender Chicken and Perfect Noodles: The controlled cooking environment ensures the chicken is tender and juicy, while the noodles cook to the ideal texture without becoming mushy.
Ingredients:
- 1 rotisserie chicken
- 1 head of garlic minced
- 1 yellow onion
- 2-3 carrots skin off
- 2-3 celery sticks
- 2 tablespoons of butter
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 2 tablespoons fresh parsley
- 1 chicken bouillon cube or 1 teaspoon of chicken bouillon seasoning
- 48 ounces or 6 cups of chicken broth
- 3 cups of water
- 5-6 ounces of egg noodles
Sauté Process
Shred the chicken: Begin by shredding all the chicken off the bone, leaving just the breastbone. (Tip: I like to leave a little meat on the bone to cook down into the soup for extra flavor.)
Prepare the vegetables: Next, dice all your vegetables to your desired thickness. I recommend chopping everything to a size that’s comfortable to eat with a spoon.
Set the Instant Pot: Now, set your Instant Pot to high sauté mode. Once it reaches the right temperature, add 2 tablespoons of butter and allow it to melt completely.
Sauté the vegetables: Then, add your garlic, onion, carrots, and celery to the Instant Pot. Stir everything together.
Season the soup: After a few minutes, season with black pepper, chicken bouillon, and dried thyme. Stir the mixture well to combine the flavors.
Add the chicken carcass: Carefully place your chicken carcass on top of the sautéed vegetables.
Add liquid: Pour in the chicken broth and water, ensuring the ingredients are fully submerged.
Pressure Cook Process
Pressure cook: Place the lid on your Instant Pot and set it to the stew/soup mode for 7 minutes. The pressure cooking will bring all the flavors together.
Release the pressure: After 7 minutes, carefully release the pressure from the Instant Pot and remove the lid.
Remove the chicken carcass: Take out the chicken carcass, making sure to remove all bones from the soup.
Add noodles: Next, set your Instant Pot to high sauté mode again. Once the soup starts to simmer, add your egg noodles.
Simmer the soup: Let the soup simmer for about 6 minutes to allow the egg noodles to cook.
Add chicken and parsley: After 5 minutes, stir in your shredded chicken and fresh chopped parsley.
Final simmer: Let the soup simmer for 1 more minute, then turn off the Instant Pot.
Serve and enjoy: Serve the soup with fresh bread or a sandwich on the side and enjoy your comforting homemade chicken noodle soup!
Another soup i love to make is Roasted Potato Corn Chowder.
Instant pot is a fun way to cook. If you are looking for another weekday meal i love this Instant Pot Birria Crunchwrap recipe!
Instant Pot Chicken Noodle Soup
Nothing beats the comfort of a warm bowl of homemade chicken noodle soup, and with an Instant Pot, you can have this classic favorite ready in a fraction of the time—perfect for busy weeknights or when you need a quick dose of coziness!
Ingredients
- 1 rotisserie chicken
- 1 head of garlic minced
- 1 yellow onion
- 2-3 carrots skin off
- 2-3 celery sticks
- 2 tablespoons of butter
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 2 tablespoons fresh parsley
- 1 chicken bouillon cube or 1 teaspoon of chicken bouillon seasoning
- 48 ounces or 6 cups of chicken broth
- 3 cups of water
- 5-6 ounces of egg noodles
Instructions
- Shred all the chicken off the bone leaving just the breast bone. (I like to leave some meat on the bone to cook down in the soup)
- Dice up all your vegetables into desired thickness. I like to chop to everything to the size i will like eating on a spoon
- Set your instant pot to high saute mode
- Once up to temperature add 2 tablespoons of butter and let it completely melt down
- Then add your garlic, onion, carrots, and celery to the instant pot and mix
- After a few minutes add black pepper, chicken bouillon and dried thyme and mix
- Place you chicken carcass on top of the sauteed veggies
- Add chicken broth and water
- Place the lid on your instant pot and set it to stew/soup mode for 7 minutes
- After 7 minutes release the pressure form the instant pot and remove the lid
- Remove the chicken carcass from the soup. Make sure you get all the bones out
- Set your instant pot to high saute mode
- Once the soup starts to simmer add your egg noodles
- Let your soup simmer for 6 minutes allowing the egg noodles to cook
- After 5 minutes add your shredded chicken and fresh chopped parsley to the soup and mix
- Let the soup simmer for 1 more minutes and turn the instant pot off
- Pour a soup bowl with some bread or a sandwich and enjoy!
Notes
Why Instant Pot Chicken Noodle Soup Works
Quick Cooking Time: The Instant Pot dramatically reduces cooking time, making homemade chicken noodle soup ready in just minutes.
One-Pot Convenience: Everything from sautéing the vegetables to cooking the chicken and noodles happens in a single pot, minimizing cleanup.
Flavorful Broth: The pressure cooking method helps intensify flavors, creating a rich, savory broth in less time than traditional methods.
Tender Chicken and Perfect Noodles: The controlled cooking environment ensures the chicken is tender and juicy, while the noodles cook to the ideal texture without becoming mushy.
Nutrition Information:
Yield: 6 Serving Size: 2 cupsAmount Per Serving: Calories: 220Total Fat: 9gSaturated Fat: 3gCholesterol: 65mgSodium: 880mgCarbohydrates: 8gFiber: 1gSugar: 2gProtein: 28g