Instant Pot Chicken Noodle Soup Recipe
This Instant Pot chicken noodle soup recipe is every bit as comforting as the chicken noodle soup from your childhood – its rich, flavorful broth is loaded with juicy chicken, tender veggies, and of course, lots of noodles – but this chicken noodle soup cooks in a fraction of the time.
Servings: 4 servings
Ingredients
- 1 tablespoon extra-virgin olive oil
- 5 medium carrots, chopped into ½-inch coins
- 5 stalks celery, thinly sliced
- ½ yellow onion, diced
- 2 cloves garlic, grated
- 1½ pounds boneless, skinless chicken thighs
- 12 cups (96 fluid ounces) chicken broth
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 bay leaves
- 12 ounces rotini noodles
- Juice from one lemon, about 2 tablespoons worth of lemon juice
- Fresh parsley, optional, chopped, for garnish
Instructions
- Set the Instant Pot to the “saute” mode and add the olive oil to it. Once hot, add the carrots, onion, and celery and saute for 3-4 minutes, until soft and translucent.
- Add the garlic to the pot and stir to combine. Then, press the “cancel” button to turn the Instant Pot off.
- Add the chicken thighs, chicken broth, salt, pepper, and bay leaves to the pot.
- Secure the lid onto the Instant Pot and cook on high pressure for 7 minutes.
- Once the 7 minutes is up, either let the pressure release naturally or do it manually (by turning the pressure valve to “venting”). Remove the lid and transfer the chicken thighs to a large bowl to cool slightly.
- Set the Instant Pot back to “saute” mode. Once the soup is boiling, add the noodles, and let them simmer for about 5 minutes, until soft and cooked through.
- While the noodles are cooking, shred the chicken.
- Once the noodles are finished, press “cancel” on the Instant Pot to turn it off, and return the chicken to the pot. Then, stir in the lemon juice.
- Garnish the soup with parsley, serve, and enjoy!
Notes
Recipe Variations and Modifications
- Use rotisserie chicken – You can easily skip cooking the chicken and add shredded rotisserie chicken to the soup later. You may lose a little richness in flavor, but it’s a tasty shortcut worth a try.
- Make it gluten-free – Gluten-free noodles will work just as well as regular noodles in this chicken noodle soup. Just follow the package directions for the correct cooking time.
- Use homemade broth – Swap store-bought chicken broth for homemade broth – or even homemade bone broth – for added flavor.
- Kick the flavor up a notch – If you’re looking to put a fun spin on traditional chicken noodle soup you could add a couple tablespoons of your favorite red pepper sauce (like Frank’s Red Hot)! My mom actually does this sometimes, and it’s really yummy. You could also stir in a dollop or two of pesto for another fun take (again, thanks mom!).
Nutrition
Calories: 623kcal | Carbohydrates: 76g | Protein: 53g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 123mg | Sodium: 3457mg | Potassium: 1233mg | Fiber: 5g | Sugar: 10g | Vitamin A: 12831IU | Vitamin C: 8mg | Calcium: 90mg | Iron: 3mg