An ideal sip up treats for the cold days, Instant Pot Chicken Noodle Soup is a quick one-pot meal. It is amazingly simple to make even when you feel tad under the weather. And, the cooking time for the same is mere 20 minutes! So, learn how to make this energizing soup with my quick guide today! Here is how to make it.
I make chicken breasts and chicken thighs often for weekday meals. Especially the dinners.
Because you can easily use frozen chicken or fresh one to make Indian Ginger Chicken Curry, Creamy Baked Pesto Chicken Thigh.
However, during rains and winter, this Instant Pot Chicken Noodle Soup gives you utmost comfort just like Clear Chicken Soup albeit instantly!
Chicken Noodle Soup in Instant Pot is a cakewalk to make!
Firstly, because, you can finish all the cooking processes in just one vessel because Instant Pot is that functional.
Sick or not, this soup is so irresistible, aromatic, and quick to prep that you might make it a weekly staple.
Although it tastes too good as it is, you may also serve it with Tortilla, Rice/ Brown Rice, or sautéed vegetables.
Here’s its comprehensive recipe, do read it and try?
Which Noodles to use to make Chicken Noodle Soup?
Feel free to use any noodles of your choice to make this soup.
I used flat Thai noodles but frankly, this tastes good with any kind of noodles.
I mostly use egg noodles in this soup but you can use any flat pasta as well.
For a gluten-free version, use gluten-free noodles and you can even skip noodles for a low carb version.
You can even use Zoodles or zucchini noodles if you are looking for a low carb version of this soup.
Storage Suggestions
This soup keeps good in the refrigerator for 4-5 days.
So you can make a big batch and your dinner is sorted for a week.
This soup is very good to freeze.
Just follow the recipe until you add noodles to the soup and freeze the soup at this point.
When you are ready to serve the soup, thaw it over the counter for 3-4 hours and then heat well.
Add noodles and cook until they are done and then serve.
Serving Suggestions
This soup is perfect to serve by itself.
It is a whole meal with veggies, chicken, and noodles giving all the required nutrients for the meal.
However, you can serve dinner rolls or a salad on the side to make the meal even more filling.
Pro Tips by Neha
The base of this soup is the broth and make sure its the best you use.
I like to make my own broth at home but you can also go for a good canned one too.
Cooking the soup with chicken on bone lends a great flavor to the soup, however, if you are pressed with time, feel free to use boneless shredded chicken.
You can add vegetables like broccoli, potatoes, green beans, bok choy, etc along with carrots and spinach to the soup if you wish to.
Add the noodles only when you are ready to serve the soup.
If you are not using the whole soup at one go, then only add the required amount of noodles for that meal.
You can also cook the noodles separately and add them to the soup.
Cooking them in the broth definitely gives them an edge though.
If you don’t have an electric pressure cooker, make this soup in a regular stovetop pressure cooker.
Step by Step Recipe
Set the instant pot to SAUTE mode and add butter and olive oil in its pot.
Add onion and garlic and saute for 3-4 minutes.
Add carrots and celery and saute for another minute.
Add chicken broth, parsley, thyme, rosemary, chicken, spinach, salt, and pepper and close the lid of the instant pot.
Press PRESSURE mode and set the timer to 10 minutes. It will take 10-12 minutes for the instant pot to build the steam and start the timer.
Once the timer goes off, let the instant pot rest for 10-12 minutes for the steam to release naturally. Now do a quick release and open the lid of the Instant pot. Remove the chicken pieces from the instant pot and shreds them.
Discard the bones and add the shredded chicken back in the pot.
Select the SAUTE setting and add the noodles and lemon juice in the soup. Cook for 2-3 minutes.
Instant Pot Chicken Noodle Soup Recipe
Ingredients
- 1 tbsp Butter
- 1 tbsp Olive Oil
- 1 cup Onion (Chopped)
- 2-3 cloves Garlic (Chopped)
- 1 cup Carrots (Chopped)
- 1 cup Celery (Chopped)
- 4 cups Chicken Broth
- 2 tbsp Parsley (Chopped)
- 4-5 sprigs Thyme
- 1-2 sprigs Rosemary
- 600 g Chicken (Bone on)
- 1 cup Spinach (Chopped)
- Salt to taste
- 1/2 tsp Freshly Cracked Black Pepper
- 100 g Noodles
- 1 tbsp Lemon Juice
Instructions
- Set the instant pot to SAUTE mode and add butter and olive oil in it’s pot.
- Add onion and garlic and saute for 3-4 minutes.
- Add carrots and celery and saute for another minute.
- Add chicken broth, parsley, thyme, rosemary, chicken, spinach, salt and pepper and close the lid of the instant pot.
- Press PRESSURE mode and set the timer to 10 minutes.
- It will take 10-12 minutes for the instant pot to build the steam and start the timer.
- Once the timer goes off, let the instant pot rest for 10-12 minutes for the steam to release naturally.
- Now do a quick release and open the lid of the Instant pot
- Remove the chicken pieces from the instant pot and shreds them.
- Discard the bones and add the shredded chicken back in the pot.
- Select the SAUTE setting and add the noodles and lemon juice in the soup.
- Cook for 2-3 minutes.
- Do not overcook otherwise the noodles will become mushy.
- Turn off the instant pot by pressing CANCEL.
- Garnish with parsley and serve hot.
Notes
Shanaz
This noodle soup looks perfect for the winters and the step by step pictures has made it look so easy to prepare in an Instant Pot
Neha Mathur
Thnx Shanaz. It’s very delicious. Do try 🙂
FARIDA BANU
Fantastic soup. Looks delicious will try soon.
Neha Mathur
Thnx. Do try and share your feedback 🙂