Instant Pot Chicken Noodle Soup

Chicken noodle soup is a timeless comfort food, perfect for chilly days or when you’re feeling under the weather. Making it in an Instant Pot takes the classic recipe and streamlines it for a quick and easy meal. This article will guide you through creating the perfect Instant Pot chicken noodle soup, exploring different variations, tips for success, and answering common questions.

Why Instant Pot Chicken Noodle Soup is a Game Changer

The Instant Pot transforms chicken noodle soup from a slow simmer to a speedy weeknight dinner. Here’s why it’s a must-try:

• Speed: Traditional methods require hours of simmering. The Instant Pot significantly reduces cooking time, delivering flavorful soup in under an hour.
• Flavor: Pressure cooking intensifies the flavors, creating a rich and satisfying broth.
• Convenience: It’s a one-pot meal, minimizing cleanup. Simply toss in your ingredients, set the timer, and let the Instant Pot do its magic.
• Tender Chicken: The pressure cooking process results in incredibly tender and moist chicken that easily shreds.
• Nutrient Retention: Pressure cooking can help retain more nutrients compared to traditional boiling methods.

The Ultimate Instant Pot Chicken Noodle Soup Recipe

This recipe provides a foundation for delicious Instant Pot chicken noodle soup. Feel free to customize it with your favorite vegetables and seasonings.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 2 cups water
• 1.5 pounds boneless, skinless chicken breasts (or thighs)
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon black pepper
• 1 teaspoon salt, or to taste
• 1 cup egg noodles
• 1/4 cup chopped fresh parsley, for garnish
• Lemon wedges, for serving (optional)

Instructions:

1. Sauté Vegetables: Turn on the Instant Pot to the “Sauté” function. Add olive oil, onion, carrots, and celery. Cook until softened, about 5-7 minutes, stirring occasionally. Add garlic and cook for another minute until fragrant.

2. Add Broth and Chicken: Pour in the chicken broth and water, scraping up any browned bits from the bottom of the pot. Add the chicken breasts (or thighs), thyme, rosemary, pepper, and salt.

3. Pressure Cook: Close the lid and set the valve to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and set the timer for 8 minutes.

4. Natural Pressure Release: Allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.

5. Shred Chicken: Carefully remove the chicken from the Instant Pot and shred it with two forks. Return the shredded chicken to the pot.

6. Cook Noodles: Turn the Instant Pot back to the “Sauté” function. Add the egg noodles and cook for 5-7 minutes, or until the noodles are tender. Be sure to stir frequently to prevent sticking.

7. Serve: Stir in fresh parsley and serve hot. Offer lemon wedges for squeezing over the soup, if desired.

Tips for Recipe Success:

• Don’t Overcook the Noodles: Nobody likes mushy noodles! Keep a close eye on them while they cook in the sauté mode, and stop cooking as soon as they are al dente.
• Adjust Seasoning: Taste the soup before serving and adjust the salt and pepper to your liking.
• Use Bone-In Chicken: For a richer broth, use bone-in chicken pieces like drumsticks or thighs. Increase the cooking time to 12 minutes and remove the bones before shredding the chicken.
• Add Vegetables: Feel free to add other vegetables such as peas, corn, green beans, or spinach. Add them along with the noodles during the last few minutes of cooking.
• Low-Sodium Broth: If you are watching your sodium intake, use low-sodium chicken broth.
• Thicken the Soup: If you prefer a thicker soup, you can mix a tablespoon of cornstarch with two tablespoons of cold water and stir it into the soup during the last few minutes of cooking.

Variations and Customizations

Chicken noodle soup is incredibly versatile. Here are some ideas to tailor it to your preferences:

• Spicy Chicken Noodle Soup: Add a pinch of red pepper flakes or a dash of hot sauce to the soup for a little heat. You can also use a jalapeño pepper, seeded and minced, during the sautéing stage.
• Lemon Chicken Noodle Soup: Add the juice of one lemon to the soup after cooking the noodles for a bright and zesty flavor.
• Creamy Chicken Noodle Soup: Stir in 1/2 cup of heavy cream or half-and-half after cooking the noodles for a richer, creamier soup.
• Vegetarian Chicken Noodle Soup: Use vegetable broth instead of chicken broth, and add tofu or tempeh for protein. You can also add extra vegetables like mushrooms or zucchini.
• Rotisserie Chicken Noodle Soup: Save time by using leftover rotisserie chicken. Simply shred the chicken and add it to the soup after cooking the vegetables. Reduce the pressure cooking time to 3 minutes, as you only need to cook the noodles.
• Gluten-Free Chicken Noodle Soup: Use gluten-free noodles or rice noodles. Ensure that your chicken broth is also gluten-free.
• Herb Variations: Experiment with different herbs like bay leaf, sage, or oregano. Add them along with the thyme and rosemary.
• Bone Broth: Using bone broth instead of regular chicken broth will add depth of flavor and increase the soup’s collagen content.
• Add greens: Add fresh spinach, kale, or other greens at the end of cooking for added vitamins.

Storing and Reheating

Proper storage and reheating will ensure your chicken noodle soup remains delicious.

• Storage: Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
• Freezing: For longer storage, freeze the soup in freezer-safe containers for up to 2-3 months. Keep in mind that the noodles may become a bit softer after freezing and thawing. Consider cooking the noodles separately if you plan to freeze the soup.
• Reheating: Reheat the soup on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave in a microwave-safe bowl. If the soup has thickened too much, add a little broth or water while reheating.

Troubleshooting Common Issues

Even with a simple recipe, issues can arise. Here’s how to address some common problems:

• Soup is too thick: Add more chicken broth or water until you reach your desired consistency.
• Soup is too thin: If you added too much liquid, simmer the soup on the “Sauté” function with the lid off to allow some of the liquid to evaporate. You can also thicken it with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).
• Noodles are mushy: Reduce the cooking time for the noodles. Start checking them after 4 minutes and cook until just tender.
• Chicken is dry: Make sure not to overcook the chicken during the pressure cooking stage. Using chicken thighs instead of chicken breasts can also help prevent dryness.
• Soup is bland: Taste the soup and adjust the seasoning as needed. Add more salt, pepper, herbs, or a splash of lemon juice to brighten the flavors. A dash of soy sauce or Worcestershire sauce can also add depth.
• Instant Pot says “burn”: This typically means that there is not enough liquid in the pot or that food is stuck to the bottom. Stop the cooking process, carefully release the pressure, and add more liquid. Make sure to scrape up any browned bits from the bottom of the pot before resuming cooking.

FAQ

• Can I use frozen chicken? Yes, you can use frozen chicken breasts or thighs. Increase the pressure cooking time to 12 minutes.
• Can I add other vegetables? Absolutely! Feel free to add your favorite vegetables such as peas, corn, green beans, or spinach. Add them along with the noodles during the last few minutes of cooking.
• Can I make this in a slow cooker? Yes, you can adapt this recipe for a slow cooker. Sauté the vegetables in a skillet first, then transfer them to the slow cooker along with the chicken, broth, and seasonings. Cook on low for 6-8 hours or on high for 3-4 hours. Add the noodles during the last 30 minutes of cooking.
• Can I make this ahead of time? Yes, you can make the soup ahead of time and store it in the refrigerator for up to 3-4 days. Add the noodles just before serving to prevent them from becoming mushy.
• How do I make this a creamy soup? Stir in 1/2 cup of heavy cream or half-and-half after cooking the noodles for a richer, creamier soup. You can also add a tablespoon of cream cheese for extra creaminess.
• What kind of noodles are best for chicken noodle soup? Egg noodles are the most traditional choice, but you can also use other types of noodles such as rotini, ditalini, or farfalle.
• Can I use leftover chicken? Yes, you can use leftover cooked chicken. Shred the chicken and add it to the soup after cooking the vegetables. Reduce the pressure cooking time to 3 minutes, as you only need to cook the noodles.