![- 1 lb boneless, skinless chicken breasts - 4 cups chicken broth - 2 cups water - 2 cups egg noodles - 1 cup carrots, diced - 1 cup celery, diced - 1 small onion, finely chopped - 4 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon dried parsley - Salt and pepper to taste - Juice of 1 lemon - Fresh parsley for garnish The key to making a great Instant Pot Chicken Noodle Soup lies in using fresh, quality ingredients. The chicken forms the base of this soup. I use boneless, skinless chicken breasts for ease and tenderness. The broth brings rich flavor, while the water balances it. Next, I add the vegetables. Carrots, celery, onion, and garlic create a lovely aroma and depth of taste. Dicing them ensures they cook evenly. Herbs and seasoning are essential for that warm, cozy flavor. Dried thyme and parsley add earthiness. A splash of lemon juice brightens everything. Lastly, fresh parsley gives a nice touch when serving. Using these ingredients will make a comforting soup that warms the heart. Check out the Full Recipe for detailed steps and times to enjoy this dish. 1. Set your Instant Pot to the Sauté function. 2. Heat 2 tablespoons of olive oil for about 1 minute. 3. Add 1 small chopped onion, 4 minced garlic cloves, 1 cup diced carrots, and 1 cup diced celery. 4. Sauté for 3-4 minutes until the veggies soften. 1. Place 1 lb of boneless, skinless chicken breasts into the pot. 2. Pour in 4 cups of chicken broth and 2 cups of water. 3. Stir in 1 teaspoon dried thyme, 1 teaspoon dried parsley, salt, and pepper to taste. 4. Close the lid and set the valve to sealing. 5. Select the Manual or Pressure Cook function and set the timer for 10 minutes. 1. Once the timer goes off, let the pressure release naturally for 5 minutes. 2. Carefully switch the vent to release any remaining pressure. 3. Open the lid and take out the chicken breasts. 4. Shred the chicken with two forks and return it to the soup. 5. Stir in 2 cups of egg noodles and let them cook in the hot soup for 5-7 minutes. 6. Add the juice of 1 lemon and adjust seasoning if needed. 7. Serve hot, garnished with fresh parsley! For the complete recipe, check out the [Full Recipe]. When you cook chicken in the Instant Pot, timing is key. Start by adding your chicken breasts whole. This keeps them juicy. Cook for just 10 minutes under high pressure. After cooking, let the pot rest for about 5 minutes. This helps keep the chicken tender and moist. Then, carefully release any remaining pressure. To boost the taste, try adding herbs like rosemary or basil. A few sprigs of fresh thyme can also work wonders. You can brighten the soup by adding a splash of lemon juice right before serving. This small step makes a big difference in flavor. Serve your soup with warm, crusty bread or a fresh salad. A side of buttery crackers also pairs well. For a nice touch, garnish each bowl with fresh parsley. This adds color and freshness to the dish. You can also sprinkle some black pepper for extra flavor. Enjoy your cozy bowl of soup! {{image_2}} You can easily change the noodles you use. Try whole wheat, gluten-free, or even rice noodles. Each type brings a new taste and texture. You can also swap out vegetables. If you don’t like carrots, use peas or corn. If you have other veggies, toss them in too! To make the soup gluten-free, choose gluten-free noodles. Check the labels to be sure. For a dairy-free option, skip any cream or cheese. The soup will still taste great. You can add coconut milk for creaminess if you want. Cooking in bulk is smart. Make a big batch and freeze some for later. You can store it in single portions for easy meals. Just let the soup cool before putting it in containers. This helps keep it fresh. To keep your soup fresh, store it in an airtight container. Let it cool first. Refrigerate leftovers within two hours of cooking. This keeps harmful bacteria away. If you want to freeze it, ensure the soup is cool. Use freezer-safe containers or bags. Leave some space at the top for expansion. This helps prevent spills. To reheat in the Instant Pot, add the soup back in. Use the Sauté function on low heat. Stir often until the soup is hot. For stovetop reheating, pour the soup into a pot. Heat it over medium heat. Stir regularly to avoid sticking. This method works well and warms the soup evenly. In the fridge, your soup lasts about 3 to 4 days. Always check for signs of spoilage. Look for off smells, changes in color, or mold. If any of these appear, throw the soup away. If you freeze the soup, it lasts about 2 to 3 months. Thaw it in the fridge before reheating for best results. To make Instant Pot Chicken Noodle Soup, follow these steps: - Set the Instant Pot to Sauté and add olive oil. - Sauté chopped onion, garlic, carrots, and celery for about 4 minutes. - Add 1 lb boneless, skinless chicken breasts, 4 cups chicken broth, and 2 cups water. - Stir in 1 teaspoon dried thyme, 1 teaspoon dried parsley, salt, and pepper. - Close the lid, seal the valve, and cook on High Pressure for 10 minutes. - Let the pressure release naturally for 5 minutes, then vent any remaining pressure. - Remove the chicken, shred it, and return it to the soup. - Stir in 2 cups egg noodles and let them cook in the hot soup for 5-7 minutes. - Finish with lemon juice and adjust seasoning as needed. This recipe is simple and quick, perfect for any day. For a detailed guide, check the Full Recipe. Yes, you can use frozen chicken. Just add an extra 5-7 minutes to the cooking time. Make sure to increase the liquid by a cup to help with cooking. The soup will still taste great, and you’ll have a warm meal ready in no time. Yes, this soup is excellent for meal prep. You can cook a large batch and store it in the fridge. It lasts for about 3-4 days. For longer storage, freeze portions in airtight containers. When you're ready, just reheat and enjoy! Chicken noodle soup pairs well with many sides. Here are some ideas: - A slice of crusty bread or a warm baguette. - A fresh green salad with light dressing. - Crackers for a crunchy texture. - Grilled cheese sandwiches for a fun twist. These sides add variety and enhance your meal! This blog post shows how to make a tasty Instant Pot Chicken Noodle Soup. We covered key ingredients, easy steps, and smart tips. You can customize the recipe with different vegetables or noodles to fit your taste. Remember to store any leftovers right and reheat them well. This soup is filling and great for meal prep. Enjoy the warmth and comfort it brings. You now have a simple recipe to share with friends. Happy cooking!](https://soyumrecipes.com/wp-content/uploads/2025/06/d78f8b84-2864-47ad-99e3-f489bca28aab-768x768.webp)
When you need a warm, comforting meal fast, Instant Pot Chicken Noodle Soup is your answer. With just a few key ingredients and simple steps, I’ll guide you to create a tasty bowl of goodness in no time. Whether you’re battling a cold or just craving nostalgia, this quick recipe satisfies every need. Dive in, and let’s whip up a delicious soup that’s sure to please!
Ingredients
Main Ingredients
– 1 lb boneless, skinless chicken breasts
– 4 cups chicken broth
– 2 cups water
– 2 cups egg noodles
Vegetables
– 1 cup carrots, diced
– 1 cup celery, diced
– 1 small onion, finely chopped
– 4 cloves garlic, minced
Herbs and Seasoning
– 1 teaspoon dried thyme
– 1 teaspoon dried parsley
– Salt and pepper to taste
– Juice of 1 lemon
– Fresh parsley for garnish
The key to making a great Instant Pot Chicken Noodle Soup lies in using fresh, quality ingredients. The chicken forms the base of this soup. I use boneless, skinless chicken breasts for ease and tenderness. The broth brings rich flavor, while the water balances it.
Next, I add the vegetables. Carrots, celery, onion, and garlic create a lovely aroma and depth of taste. Dicing them ensures they cook evenly.
Herbs and seasoning are essential for that warm, cozy flavor. Dried thyme and parsley add earthiness. A splash of lemon juice brightens everything. Lastly, fresh parsley gives a nice touch when serving.
Using these ingredients will make a comforting soup that warms the heart. Check out the Full Recipe for detailed steps and times to enjoy this dish.
Step-by-Step Instructions
Preparing the Sauté Base
1. Set your Instant Pot to the Sauté function.
2. Heat 2 tablespoons of olive oil for about 1 minute.
3. Add 1 small chopped onion, 4 minced garlic cloves, 1 cup diced carrots, and 1 cup diced celery.
4. Sauté for 3-4 minutes until the veggies soften.
Cooking the Soup
1. Place 1 lb of boneless, skinless chicken breasts into the pot.
2. Pour in 4 cups of chicken broth and 2 cups of water.
3. Stir in 1 teaspoon dried thyme, 1 teaspoon dried parsley, salt, and pepper to taste.
4. Close the lid and set the valve to sealing.
5. Select the Manual or Pressure Cook function and set the timer for 10 minutes.
Finishing Touches
1. Once the timer goes off, let the pressure release naturally for 5 minutes.
2. Carefully switch the vent to release any remaining pressure.
3. Open the lid and take out the chicken breasts.
4. Shred the chicken with two forks and return it to the soup.
5. Stir in 2 cups of egg noodles and let them cook in the hot soup for 5-7 minutes.
6. Add the juice of 1 lemon and adjust seasoning if needed.
7. Serve hot, garnished with fresh parsley!
For the complete recipe, check out the [Full Recipe].
Tips & Tricks
Timing and Cooking Tips
When you cook chicken in the Instant Pot, timing is key. Start by adding your chicken breasts whole. This keeps them juicy. Cook for just 10 minutes under high pressure. After cooking, let the pot rest for about 5 minutes. This helps keep the chicken tender and moist. Then, carefully release any remaining pressure.
Flavor Enhancements
To boost the taste, try adding herbs like rosemary or basil. A few sprigs of fresh thyme can also work wonders. You can brighten the soup by adding a splash of lemon juice right before serving. This small step makes a big difference in flavor.
Serving Suggestions
Serve your soup with warm, crusty bread or a fresh salad. A side of buttery crackers also pairs well. For a nice touch, garnish each bowl with fresh parsley. This adds color and freshness to the dish. You can also sprinkle some black pepper for extra flavor. Enjoy your cozy bowl of soup!
Variations
Ingredient Swaps
You can easily change the noodles you use. Try whole wheat, gluten-free, or even rice noodles. Each type brings a new taste and texture. You can also swap out vegetables. If you don’t like carrots, use peas or corn. If you have other veggies, toss them in too!
Dietary Alternatives
To make the soup gluten-free, choose gluten-free noodles. Check the labels to be sure. For a dairy-free option, skip any cream or cheese. The soup will still taste great. You can add coconut milk for creaminess if you want.
Meal Prep Ideas
Cooking in bulk is smart. Make a big batch and freeze some for later. You can store it in single portions for easy meals. Just let the soup cool before putting it in containers. This helps keep it fresh.
Storage Info
How to Store
To keep your soup fresh, store it in an airtight container. Let it cool first. Refrigerate leftovers within two hours of cooking. This keeps harmful bacteria away. If you want to freeze it, ensure the soup is cool. Use freezer-safe containers or bags. Leave some space at the top for expansion. This helps prevent spills.
Reheating Instructions
To reheat in the Instant Pot, add the soup back in. Use the Sauté function on low heat. Stir often until the soup is hot. For stovetop reheating, pour the soup into a pot. Heat it over medium heat. Stir regularly to avoid sticking. This method works well and warms the soup evenly.
Shelf Life
In the fridge, your soup lasts about 3 to 4 days. Always check for signs of spoilage. Look for off smells, changes in color, or mold. If any of these appear, throw the soup away. If you freeze the soup, it lasts about 2 to 3 months. Thaw it in the fridge before reheating for best results.
FAQs
How do I make Instant Pot Chicken Noodle Soup?
To make Instant Pot Chicken Noodle Soup, follow these steps:
– Set the Instant Pot to Sauté and add olive oil.
– Sauté chopped onion, garlic, carrots, and celery for about 4 minutes.
– Add 1 lb boneless, skinless chicken breasts, 4 cups chicken broth, and 2 cups water.
– Stir in 1 teaspoon dried thyme, 1 teaspoon dried parsley, salt, and pepper.
– Close the lid, seal the valve, and cook on High Pressure for 10 minutes.
– Let the pressure release naturally for 5 minutes, then vent any remaining pressure.
– Remove the chicken, shred it, and return it to the soup.
– Stir in 2 cups egg noodles and let them cook in the hot soup for 5-7 minutes.
– Finish with lemon juice and adjust seasoning as needed.
This recipe is simple and quick, perfect for any day. For a detailed guide, check the Full Recipe.
Can I use frozen chicken in this recipe?
Yes, you can use frozen chicken. Just add an extra 5-7 minutes to the cooking time. Make sure to increase the liquid by a cup to help with cooking. The soup will still taste great, and you’ll have a warm meal ready in no time.
Is this soup good for meal prep?
Yes, this soup is excellent for meal prep. You can cook a large batch and store it in the fridge. It lasts for about 3-4 days. For longer storage, freeze portions in airtight containers. When you’re ready, just reheat and enjoy!
What can I serve with chicken noodle soup?
Chicken noodle soup pairs well with many sides. Here are some ideas:
– A slice of crusty bread or a warm baguette.
– A fresh green salad with light dressing.
– Crackers for a crunchy texture.
– Grilled cheese sandwiches for a fun twist.
These sides add variety and enhance your meal!
This blog post shows how to make a tasty Instant Pot Chicken Noodle Soup. We covered key ingredients, easy steps, and smart tips. You can customize the recipe with different vegetables or noodles to fit your taste. Remember to store any leftovers right and reheat them well. This soup is filling and great for meal prep. Enjoy the warmth and comfort it brings. You now have a simple recipe to share with friends. Happy cooking!
![- 1 lb boneless, skinless chicken breasts - 4 cups chicken broth - 2 cups water - 2 cups egg noodles - 1 cup carrots, diced - 1 cup celery, diced - 1 small onion, finely chopped - 4 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon dried parsley - Salt and pepper to taste - Juice of 1 lemon - Fresh parsley for garnish The key to making a great Instant Pot Chicken Noodle Soup lies in using fresh, quality ingredients. The chicken forms the base of this soup. I use boneless, skinless chicken breasts for ease and tenderness. The broth brings rich flavor, while the water balances it. Next, I add the vegetables. Carrots, celery, onion, and garlic create a lovely aroma and depth of taste. Dicing them ensures they cook evenly. Herbs and seasoning are essential for that warm, cozy flavor. Dried thyme and parsley add earthiness. A splash of lemon juice brightens everything. Lastly, fresh parsley gives a nice touch when serving. Using these ingredients will make a comforting soup that warms the heart. Check out the Full Recipe for detailed steps and times to enjoy this dish. 1. Set your Instant Pot to the Sauté function. 2. Heat 2 tablespoons of olive oil for about 1 minute. 3. Add 1 small chopped onion, 4 minced garlic cloves, 1 cup diced carrots, and 1 cup diced celery. 4. Sauté for 3-4 minutes until the veggies soften. 1. Place 1 lb of boneless, skinless chicken breasts into the pot. 2. Pour in 4 cups of chicken broth and 2 cups of water. 3. Stir in 1 teaspoon dried thyme, 1 teaspoon dried parsley, salt, and pepper to taste. 4. Close the lid and set the valve to sealing. 5. Select the Manual or Pressure Cook function and set the timer for 10 minutes. 1. Once the timer goes off, let the pressure release naturally for 5 minutes. 2. Carefully switch the vent to release any remaining pressure. 3. Open the lid and take out the chicken breasts. 4. Shred the chicken with two forks and return it to the soup. 5. Stir in 2 cups of egg noodles and let them cook in the hot soup for 5-7 minutes. 6. Add the juice of 1 lemon and adjust seasoning if needed. 7. Serve hot, garnished with fresh parsley! For the complete recipe, check out the [Full Recipe]. When you cook chicken in the Instant Pot, timing is key. Start by adding your chicken breasts whole. This keeps them juicy. Cook for just 10 minutes under high pressure. After cooking, let the pot rest for about 5 minutes. This helps keep the chicken tender and moist. Then, carefully release any remaining pressure. To boost the taste, try adding herbs like rosemary or basil. A few sprigs of fresh thyme can also work wonders. You can brighten the soup by adding a splash of lemon juice right before serving. This small step makes a big difference in flavor. Serve your soup with warm, crusty bread or a fresh salad. A side of buttery crackers also pairs well. For a nice touch, garnish each bowl with fresh parsley. This adds color and freshness to the dish. You can also sprinkle some black pepper for extra flavor. Enjoy your cozy bowl of soup! {{image_2}} You can easily change the noodles you use. Try whole wheat, gluten-free, or even rice noodles. Each type brings a new taste and texture. You can also swap out vegetables. If you don’t like carrots, use peas or corn. If you have other veggies, toss them in too! To make the soup gluten-free, choose gluten-free noodles. Check the labels to be sure. For a dairy-free option, skip any cream or cheese. The soup will still taste great. You can add coconut milk for creaminess if you want. Cooking in bulk is smart. Make a big batch and freeze some for later. You can store it in single portions for easy meals. Just let the soup cool before putting it in containers. This helps keep it fresh. To keep your soup fresh, store it in an airtight container. Let it cool first. Refrigerate leftovers within two hours of cooking. This keeps harmful bacteria away. If you want to freeze it, ensure the soup is cool. Use freezer-safe containers or bags. Leave some space at the top for expansion. This helps prevent spills. To reheat in the Instant Pot, add the soup back in. Use the Sauté function on low heat. Stir often until the soup is hot. For stovetop reheating, pour the soup into a pot. Heat it over medium heat. Stir regularly to avoid sticking. This method works well and warms the soup evenly. In the fridge, your soup lasts about 3 to 4 days. Always check for signs of spoilage. Look for off smells, changes in color, or mold. If any of these appear, throw the soup away. If you freeze the soup, it lasts about 2 to 3 months. Thaw it in the fridge before reheating for best results. To make Instant Pot Chicken Noodle Soup, follow these steps: - Set the Instant Pot to Sauté and add olive oil. - Sauté chopped onion, garlic, carrots, and celery for about 4 minutes. - Add 1 lb boneless, skinless chicken breasts, 4 cups chicken broth, and 2 cups water. - Stir in 1 teaspoon dried thyme, 1 teaspoon dried parsley, salt, and pepper. - Close the lid, seal the valve, and cook on High Pressure for 10 minutes. - Let the pressure release naturally for 5 minutes, then vent any remaining pressure. - Remove the chicken, shred it, and return it to the soup. - Stir in 2 cups egg noodles and let them cook in the hot soup for 5-7 minutes. - Finish with lemon juice and adjust seasoning as needed. This recipe is simple and quick, perfect for any day. For a detailed guide, check the Full Recipe. Yes, you can use frozen chicken. Just add an extra 5-7 minutes to the cooking time. Make sure to increase the liquid by a cup to help with cooking. The soup will still taste great, and you’ll have a warm meal ready in no time. Yes, this soup is excellent for meal prep. You can cook a large batch and store it in the fridge. It lasts for about 3-4 days. For longer storage, freeze portions in airtight containers. When you're ready, just reheat and enjoy! Chicken noodle soup pairs well with many sides. Here are some ideas: - A slice of crusty bread or a warm baguette. - A fresh green salad with light dressing. - Crackers for a crunchy texture. - Grilled cheese sandwiches for a fun twist. These sides add variety and enhance your meal! This blog post shows how to make a tasty Instant Pot Chicken Noodle Soup. We covered key ingredients, easy steps, and smart tips. You can customize the recipe with different vegetables or noodles to fit your taste. Remember to store any leftovers right and reheat them well. This soup is filling and great for meal prep. Enjoy the warmth and comfort it brings. You now have a simple recipe to share with friends. Happy cooking!](https://soyumrecipes.com/wp-content/uploads/2025/06/d78f8b84-2864-47ad-99e3-f489bca28aab-250x250.webp)
