Why You’ll Love This Instant Pot Chicken Noodle Soup Recipe
When you need a warm, comforting meal in no time, this Instant Pot Chicken Noodle Soup recipe is a lifesaver. I love how quickly it comes together, especially on busy days.
The rich flavors meld beautifully, and the tender chicken practically falls off the bone. Plus, there’s something magical about the aroma that fills my kitchen while it cooks.
I appreciate that I can customize it with my favorite veggies, making it a versatile dish. Best of all, it’s perfect for leftovers, so I can enjoy it again the next day.
Trust me, you’ll love it just as much!
Ingredients of Instant Pot Chicken Noodle Soup
When it comes to whipping up a delicious bowl of comfort, this Instant Pot Chicken Noodle Soup has got you covered. It’s a fantastic recipe that brings together wholesome ingredients and delightful flavors—all in a flash.
Imagine this: you walk in from a long day, and the smell of savory chicken and vegetables fills the air. It’s like a warm hug in a bowl, and trust me, it’ll make you feel all warm and fuzzy inside.
Plus, the beauty of this dish is that you can tailor it to include your favorite veggies or whatever you have lying around in the fridge. Let’s explore the ingredients you’ll need to get started on this heartwarming meal.
Ingredients:
- 2 lbs bone-in chicken
- 1 1/2 teaspoons pepper
- 1 teaspoon salt
- 1 tablespoon ghee or 1 tablespoon butter
- 1 large onion, chopped
- 2 minced garlic cloves
- 6 cups organic chicken broth
- 5 medium carrots, sliced
- 4 celery ribs, chopped
- 2 bay leaves
- 1/2 teaspoon thyme
- 1/2 teaspoon parsley
- 1 tablespoon lemon juice
- 16 ounces egg noodles (or gluten-free egg noodles)
- 2 cups extra chicken broth (in case you need more)
Now, let’s chat about those ingredients for a moment. You might be wondering why I included bone-in chicken, and here’s the scoop: it adds depth and richness to the broth that boneless cuts just can’t match.
If you’re feeling adventurous, you can also throw in some additional veggies like peas or spinach for an extra boost of nutrients. And hey, if you’re gluten-free, no problem. Just swap in those gluten-free egg noodles and you’re good to go.
Oh, and don’t forget about the lemon juice—it’s like a little spark of brightness that lifts the whole dish. So, gather your ingredients, and let’s get ready to make some magic in the kitchen!
How to Make Instant Pot Chicken Noodle Soup
Making Instant Pot Chicken Noodle Soup is easier than you might think, and trust me, it’s worth every second. First, you want to start by turning on your Instant Pot and programming it to sauté. Go ahead and melt 1 tablespoon of ghee or butter in there.
While that’s happening, take your 2 lbs of bone-in chicken and season it with 1 teaspoon of salt, 1 1/2 teaspoons of pepper, 1/2 teaspoon of thyme, and 1/2 teaspoon of parsley. You might want to get your hands a little messy here—don’t worry, it’s all part of the fun. Just make sure to wash them afterward, especially if you’re planning to eat soon.
Once your butter is melted and the kitchen starts smelling like heaven, toss in 1 large chopped onion, 2 minced garlic cloves, 5 medium sliced carrots, and 4 chopped celery ribs. Sauté those veggies for about 3-5 minutes until they start softening up. It’s amazing how just a few minutes can transform your kitchen into a cozy haven.
Now, add in any leftover seasoning from your chicken and the 1 tablespoon of lemon juice—trust me, this is where the magic happens. It brightens everything up in a way that just makes you smile. Next, arrange your seasoned chicken in the pot, pour in 6 cups of organic chicken broth, and if you’re using regular egg noodles, toss those in too. Just remember, if you’re going the gluten-free route, hold off on the noodles for now.
Now, lock the lid in place and close the pressure valve. Set the Instant Pot to cook on high pressure for 7 minutes using the Poultry setting. While that’s happening, you can do a little happy dance or maybe scroll through your phone—whatever floats your boat.
When the timer goes off, carefully turn the steam valve to manually depressurize. If you opted for gluten-free noodles, now’s the time to cook them on the stove. Once the chicken is out, shred it up (I use two forks for this—it’s super effective), and if your noodles soaked up all the broth, don’t panic.
Just add in a bit more of that extra 2 cups of chicken broth until everything is nicely covered. Stir in the shredded chicken, and if you’re feeling fancy, sprinkle some parsley on top. And there you have it: a heartwarming bowl of chicken noodle soup that’s perfect for any day, especially those chilly ones when you need a little extra love.
Instant Pot Chicken Noodle Soup Substitutions & Variations
While the classic Instant Pot Chicken Noodle Soup recipe is already a winner, there’s always room to get creative with substitutions and variations that can suit your taste or dietary needs.
For a lighter option, try using boneless, skinless chicken breasts instead of bone-in chicken. You can also swap out egg noodles for spiralized zucchini or whole grain pasta.
If you’re looking for a vegetarian twist, replace chicken with chickpeas and use vegetable broth. Don’t hesitate to add your favorite veggies like spinach or peas for extra nutrition.
Experimenting keeps the recipe fresh and exciting each time you make it!
What to Serve with Instant Pot Chicken Noodle Soup
To enhance your meal, consider pairing your Instant Pot Chicken Noodle Soup with a side that complements its comforting flavors.
A simple green salad with a light vinaigrette is invigorating and balances the richness of the soup. You might also enjoy some crusty bread or warm rolls for dipping; they’re perfect for soaking up every last drop.
If you’re in the mood for something heartier, a side of roasted vegetables adds a delicious contrast. Personally, I love serving mine with garlic bread, as it’s a crowd-pleaser.
Whatever you choose, these sides will elevate your soup experience!
Additional Tips & Notes
Enjoying your Instant Pot Chicken Noodle Soup with the right sides is just the beginning.
For extra flavor, consider adding fresh herbs like dill or basil right before serving. If you prefer a heartier soup, feel free to toss in more veggies or even some spinach.
Remember, you can customize the broth by using homemade stock for richer taste. If you have leftovers, they store well in the fridge for up to three days. Reheat gently, adding a splash of broth if needed.
Enjoy this comforting dish on a chilly evening; it’s sure to warm your soul!