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Instant Pot Chicken Noodle Soup: Quick & Delicious Comfort Food
Warm Up Your Soul with Instant Pot Chicken Noodle Soup
There’s something magical about a bowl of chicken noodle soup. It’s like a warm hug on a cold day, isn’t it? I remember one chilly winter evening when my kids were down with the sniffles. Desperate to comfort them, I whipped up a batch of Instant Pot Chicken Noodle Soup. The aroma filled the house, and within minutes, they were sitting at the table, eagerly slurping away. That night, I realized this recipe wasn’t just food—it was love in a bowl.A Little History Behind This Hearty Dish
Chicken noodle soup has been a staple for centuries, dating back to ancient Greece. Over time, it evolved into countless variations, from Jewish penicillin to Chinese ginger chicken soups. My version uses an Instant Pot, which speeds things up without sacrificing flavor. Trust me, once you try this instant pot chicken noodle soup simple, you’ll never go back to stovetop methods. Plus, using a pressure cooker makes it feel modern while keeping that nostalgic taste alive.Why You’ll Love This Recipe
Let’s talk about why this dish is a game-changer. First off, it’s incredibly easy to make—perfect for busy weeknights or lazy weekends. Second, the flavors are spot-on: rich broth, tender chicken, and perfectly cooked noodles. And third, it’s versatile! Whether you’re making best instant pot chicken noodle soup with chicken breast or adding a twist with lemon or rice, this recipe adapts beautifully. Oh, and did I mention how quickly your kitchen will smell amazing?Perfect Occasions for This Soup
This soup shines during family dinners, potlucks, or even as a meal prep option. Need something cozy after a long day? Done. Hosting friends who adore comfort food? Check. Feeling under the weather? This instant pot creamy chicken noodle soup will nurse you back to health. Honestly, there’s no bad time to enjoy a bowl of this goodness.Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts
- 1 medium onion, diced
- 3 carrots, sliced
- 3 celery stalks, chopped
- 6 cups low-sodium chicken broth
- 2 teaspoons dried thyme
- 1 teaspoon garlic powder
- 1 bay leaf
- 2 cups egg noodles
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Substitution Options
- Swap chicken breasts for thighs if you prefer darker meat.
- Use gluten-free noodles for a gluten-free version.
- Add rice instead of noodles for instant pot chicken rice soup.
- For an Asian-inspired twist, add ginger and soy sauce for instant pot chinese chicken soup.
Preparation Section
Step 1: Sauté the Aromatics
Start by heating olive oil in your Instant Pot on the “Sauté” setting. Toss in the diced onions, carrots, and celery. Let them soften slightly, releasing their sweet, earthy scents. This step builds the flavor foundation of your soup. Pro tip: Don’t rush it; let the veggies get a little golden for extra depth.Step 2: Brown the Chicken
Next, place the chicken breasts on top of the sautéed veggies. Season generously with salt, pepper, thyme, and garlic powder. Give them a quick sear on both sides—just enough to lock in the juices. The chicken doesn’t need to be fully cooked here; it’ll finish in the broth. Chef’s tip: Pat the chicken dry before seasoning for better browning.Step 3: Add Liquids and Pressure Cook
Pour in the chicken broth and toss in the bay leaf. Secure the lid and set the Instant Pot to “Manual” or “Pressure Cook” for 8 minutes. As it cooks, your kitchen will fill with the most inviting aroma. Once done, allow a natural release for 5 minutes, then switch to quick release. Pro tip: Always check the valve before opening the lid!Step 4: Shred and Finish
Remove the chicken and shred it using two forks. Return it to the pot along with the egg noodles. Set the Instant Pot to “Sauté” again and cook until the noodles are tender. Stir occasionally to prevent sticking. Taste and adjust seasoning as needed. Garnish with fresh parsley before serving.Timing
- Prep Time: 10 minutes
- Cooking Time: 15 minutes (plus pressure build/release)
- Total Time: About 30 minutes
Chef’s Secret
For an ultra-creamy texture, blend a small portion of the cooked vegetables and mix it back into the soup. This trick works wonders for instant pot creamy chicken noodle soup without needing heavy cream.Extra Info
Did you know that egg noodles cook faster than other pasta types? That’s why they’re perfect for soups—they hold up well and absorb all those delicious flavors. Just be careful not to overcook them, or they’ll turn mushy.Necessary Equipment
- 6-quart Instant Pot
- Wooden spoon or spatula
- Tongs for shredding chicken
- Measuring cups and spoons
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of broth to loosen the consistency.If freezing, omit the noodles and add them fresh when reheating. This prevents them from becoming soggy. Divide the soup into freezer-safe bags or containers and freeze for up to 3 months.To thaw, transfer to the fridge overnight or reheat directly from frozen. Simmer on low heat until warmed through, stirring occasionally.Tips and Advice
- Use fresh herbs like parsley or dill for a pop of color and freshness.
- For added zest, squeeze in some lemon juice right before serving.
- Experiment with different vegetables like zucchini or spinach.
Presentation Tips
- Serve in deep bowls with a sprinkle of fresh herbs on top.
- Drizzle a bit of olive oil for a glossy finish.
- Add a slice of crusty bread on the side for dipping.
Healthier Alternative Recipes
Looking to lighten things up? Try these variations:- Zucchini Noodles: Swap egg noodles for spiralized zucchini for a low-carb option.
- Turmeric Broth: Add turmeric for anti-inflammatory benefits and a vibrant yellow hue.
- Quinoa Base: Replace noodles with quinoa for extra protein.
- Coconut Milk Twist: Stir in coconut milk for a creamy, dairy-free version.
- Veggie-Packed: Load up on mushrooms, kale, and bell peppers for more nutrients.
- Herbed Dumplings: Make mini dumplings flavored with rosemary or thyme for instant pot chicken noodle soup with dumplings.