Darn it, folks – when that autumn chill hits or you’re fighting off the sniffles, nothing beats a steaming bowl of homemade chicken noodle soup. Did I mention we’re making this magical comfort food in under 30 minutes thanks to our trusty Instant Pot? Let’s turn that pressure cooker into a soup-making superhero!
Why This Recipe Works
- The Instant Pot pressure cooking method infuses incredible flavor into the broth in record time, extracting every bit of goodness from the chicken and vegetables while keeping the meat incredibly tender and juicy.
- Using both chicken thighs and breasts creates the perfect balance – thighs add rich, deep flavor while breasts provide those classic tender chunks that make chicken soup so satisfying.
- Cooking the noodles directly in the broth allows them to absorb all the delicious flavors while maintaining just the right amount of bite, creating that perfect soup texture we all crave.
- The quick release method preserves the vegetables’ texture and prevents the noodles from turning to mush, giving you restaurant-quality results right in your kitchen.
- This recipe includes clever timing and layering techniques that ensure every component cooks perfectly without any guesswork or complicated steps.
Ingredients
- 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 large yellow onion, finely diced
- 3 medium carrots, peeled and sliced into 1/4-inch rounds
- 3 celery stalks, sliced into 1/4-inch pieces
- 4 garlic cloves, minced
- 8 cups chicken broth (preferably low-sodium)
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 teaspoon salt (plus more to taste)
- 8 ounces egg noodles
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 2 tablespoons lemon juice
Equipment Needed
- 6-quart or larger Instant Pot or pressure cooker
- Cutting board and sharp chef’s knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Ladle for serving
- Soup bowls
Instructions
Step 1: Sauté the Aromatics
Select the “Sauté” function on your Instant Pot and set it to normal heat. Pour in the olive oil and let it heat for about 1 minute until shimmering. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until it becomes translucent and slightly golden around the edges. Toss in the sliced carrots and celery, continuing to cook for another 3 minutes until the vegetables just begin to soften. Add the minced garlic and cook for 30 seconds more until fragrant – be careful not to burn it! This initial sautéing step builds the flavor foundation of your soup, so take your time here. The vegetables should be slightly tender but still have some crunch before moving to the next step.
Step 2: Build the Broth Base
Pour in the chicken broth, using it to deglaze the bottom of the pot by scraping up any browned bits with your wooden spoon – those little flavor bombs are liquid gold! Add the bay leaves, dried thyme, black pepper, and 1 teaspoon of salt. Give everything a good stir to combine. Now add the cubed chicken thighs and breasts, distributing them evenly throughout the liquid. The combination of dark and white meat will create a perfectly balanced broth – the thighs add richness while the breasts keep things light. Make sure all the chicken is submerged in the broth for even cooking. At this point, your kitchen should already smell amazing!
Step 3: Pressure Cook to Perfection
Cancel the sauté function and secure the Instant Pot lid, making sure the sealing valve is set to the sealing position. Select the “Pressure Cook” or “Manual” setting and set the timer for 7 minutes at high pressure. The pot will take about 10-12 minutes to come to pressure – you’ll know it’s ready when the float valve pops up and the timer begins counting down. While waiting, resist the urge to peek! This relatively short cooking time is perfect for keeping the chicken tender while allowing the flavors to meld beautifully. The high pressure environment essentially acts like a flavor accelerator, creating depth that would normally take hours of simmering.
Step 4: Quick Release and Add Noodles
Once the cooking time completes, carefully perform a quick release by turning the sealing valve to venting position – stand back as the steam releases vigorously! When the float valve drops, indicating the pressure has fully released, remove the lid away from your face. Immediately add the egg noodles, stirring them into the hot broth until fully submerged. The residual heat will cook the noodles perfectly without making them mushy. Let the noodles sit in the hot broth for exactly 8-10 minutes, stirring occasionally, until they reach your desired tenderness. This off-heat cooking method prevents overcooking while allowing the noodles to absorb that delicious broth flavor.
Step 5: Final Seasoning and Serving
Remove and discard the bay leaves – nobody wants to bite into one of those! Stir in the fresh parsley, dill, and lemon juice, which will brighten up the entire soup and add that fresh, restaurant-quality finish. Taste and adjust seasoning with additional salt and pepper if needed. Let the soup rest for 2-3 minutes to allow the herbs to infuse their flavor throughout. Ladle into bowls, making sure each serving gets plenty of chicken, vegetables, and noodles. The soup should be steaming hot with tender chicken, perfectly cooked vegetables, and noodles that still have a pleasant bite. Serve immediately while it’s at its absolute best!
Tips and Tricks
For the absolute best flavor, consider making your own chicken broth – it’s easier than you think! Simply save chicken bones and vegetable scraps in a freezer bag, then when you have enough, throw them in your Instant Pot with water, a quartered onion, some garlic, and herbs. Pressure cook for 45 minutes, natural release for 15, then strain. The difference in depth of flavor is incredible and it’s practically free! If you’re short on time, enhance store-bought broth by simmering it with extra chicken wings or feet for 30 minutes before starting the recipe – this adds natural collagen and richness.
When it comes to noodles, timing is everything. If you know you’ll have leftovers, consider cooking the noodles separately and adding them to individual bowls before pouring the soup over. This prevents them from absorbing all the broth and becoming mushy when stored. For reheating, add a splash of water or broth to restore the perfect consistency. Another pro tip: if you accidentally overcook the noodles, shock them in ice water immediately to stop the cooking process, then drain well before adding to the soup.
Don’t overlook the power of garnishes! Beyond the fresh herbs, try adding a dollop of pesto, a sprinkle of grated Parmesan, a drizzle of chili oil, or even some crispy fried shallots on top. These finishing touches can completely transform each bowl. For extra richness, stir in a tablespoon of butter or a splash of heavy cream at the end. If you’re feeling fancy, make herb oil by blending olive oil with parsley, dill, and a garlic clove – drizzle this over each serving for restaurant-worthy presentation.
Storage and freezing are crucial for meal prep. This soup freezes beautifully without the noodles – make a double batch and freeze the base, then cook fresh noodles when ready to serve. Always cool the soup completely before refrigerating or freezing to maintain food safety and prevent condensation from making the noodles soggy. When freezing, leave about an inch of headspace in containers as the liquid will expand. Thaw overnight in the refrigerator and reheat gently on the stove, never in the microwave which can make the chicken rubbery.
Recipe Variations
- Creamy Chicken Noodle Soup: After pressure cooking, remove 2 cups of broth and whisk in 1/2 cup of heavy cream or full-fat coconut milk, then stir back into the pot. Add the noodles and proceed as directed. The cream adds incredible richness and makes the soup feel extra indulgent, perfect for those really cold days when you need maximum comfort. You can also stir in 1/4 cup of cream cheese at the end for an even creamier texture.
- Asian-Inspired Version: Replace the traditional vegetables with sliced shiitake mushrooms, bok choy, and snow peas. Use rice noodles instead of egg noodles, and flavor with ginger, soy sauce, and a dash of sesame oil instead of the thyme and bay leaves. Garnish with sliced green onions and cilantro for a completely different but equally delicious take on chicken noodle soup that’s packed with umami flavor.
- Spicy Southwest Twist: Add a can of diced green chiles, 1 teaspoon of cumin, and 1/2 teaspoon of chili powder with the broth. Use corn instead of carrots and add a can of black beans. Top with avocado, lime wedges, and tortilla strips for a zesty, hearty variation that brings some heat to your soup game. Perfect for when you’re craving something with a little kick!
- Gluten-Free and Dairy-Free: Simply swap the egg noodles for your favorite gluten-free pasta (brown rice noodles work beautifully) and ensure your chicken broth is gluten-free. The recipe is naturally dairy-free as written, making it perfect for those with dietary restrictions without sacrificing any flavor. You can also add extra vegetables like zucchini or spinach for more nutrition.
- Italian Wedding Style: Add 1/2 pound of small meatballs (you can use store-bought or make quick ones with ground chicken, breadcrumbs, and Italian seasoning) with the chicken. Use small pasta like ditalini or orzo, and add a Parmesan rind to the broth while pressure cooking for extra umami. Finish with lots of fresh basil instead of dill for an Italian-inspired comfort food masterpiece.
Frequently Asked Questions
Can I use frozen chicken in this recipe?
Absolutely! Using frozen chicken actually works beautifully in the Instant Pot. You’ll need to increase the pressure cooking time to 12-13 minutes to ensure the chicken cooks through completely. The great thing about pressure cooking is that it handles frozen proteins exceptionally well, though I recommend cutting larger frozen pieces into smaller chunks if possible. Just be sure not to overcrowd the pot – frozen chicken might take a bit longer to come to pressure, but the results will be just as tender and delicious as fresh chicken.
How do I prevent the noodles from getting mushy?
The key to perfect noodles is timing and technique! After pressure cooking, perform a quick release to stop the cooking process immediately. Add the noodles and let them cook in the residual heat for exactly 8-10 minutes – set a timer! Stir occasionally to ensure even cooking. If you’re planning on having leftovers, I highly recommend cooking the noodles separately and adding them to individual bowls. This way, the noodles won’t continue absorbing broth and becoming soft when stored. The soup base without noodles actually freezes beautifully for up to 3 months.
Can I make this recipe without an Instant Pot?
Certainly! For stovetop version, sauté vegetables in a large Dutch oven, add chicken and broth, then simmer for 20-25 minutes until chicken is cooked through. Remove chicken, shred it, then return to pot. Add noodles and cook for 8-10 minutes until tender. The flavor will be excellent, though it will take about twice as long. The pressure cooker really shines in developing deep flavor quickly, but the stovetop method works perfectly well if you don’t mind the extra time and watching the pot.
How long does this soup keep in the refrigerator?
Properly stored in an airtight container, your chicken noodle soup will keep for 3-4 days in the refrigerator. The noodles will continue to absorb broth, so you may need to add a little water or additional broth when reheating. For best quality, I recommend storing the soup base and noodles separately if you know you’ll have leftovers. When reheating, do so gently on the stove over medium-low heat, stirring occasionally. Avoid boiling vigorously as this can make the chicken tough and the noodles mushy.
Can I use different types of pasta in this soup?
You absolutely can! While egg noodles are classic, feel free to experiment with other pasta shapes. Smaller pasta like ditalini, orzo, or small shells work beautifully. Just adjust the cooking time accordingly – smaller pasta may only need 5-6 minutes in the hot broth, while larger shapes might need closer to 10-12 minutes. Whole wheat pasta will require a bit more liquid and time. The general rule is to cook until al dente, remembering that the pasta will continue to soften slightly as it sits in the hot soup.
Summary
This Instant Pot chicken noodle soup delivers incredible flavor in record time, combining tender chicken, perfectly cooked vegetables, and hearty noodles in a rich, comforting broth. With pro tips for customization and storage, it’s the ultimate comfort food solution for busy weeknights or cozy weekends.
