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- 2 tablespoons olive oil - 1 medium onion, chopped - 2 carrots, sliced - 2 stalks celery, sliced - 3 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon dried oregano - 1/2 teaspoon black pepper - 4 cups chicken broth - 2 chicken breasts, boneless and skinless - 1 cup egg noodles - 1 cup frozen peas - Salt to taste - Fresh parsley, chopped To make Instant Pot chicken noodle soup, gather the ingredients listed above. Each item plays a key role in building flavor. I love using olive oil to start. It gives a rich base. Chopped onion adds sweetness, and sliced carrots and celery bring crunch. Minced garlic gives a punch of flavor. The dried thyme and oregano are my go-to herbs. They give a warm, earthy taste that blends well. Black pepper adds just the right hint of spice. Chicken broth is the heart of the soup. It adds depth and comfort. I prefer boneless, skinless chicken breasts. They cook quickly and shred easily. Egg noodles bring homey goodness and fill the soup. Frozen peas add a pop of color and sweetness. I always taste and add salt as needed. Finally, fresh parsley brightens the dish. For the full recipe, check the instructions section. It's a simple way to create a warm meal your family will love! To start, set your Instant Pot to sauté mode. Add 2 tablespoons of olive oil. Heat the oil until it shimmers. Next, add the chopped onion, sliced carrots, and sliced celery. Sauté the mix for about 4-5 minutes. You want these veggies to soften a bit. After that, stir in 3 cloves of minced garlic, 1 teaspoon of dried thyme, 1 teaspoon of dried oregano, and 1/2 teaspoon of black pepper. Cook this for 1-2 minutes. The smell will be amazing! Now it’s time to make the soup. Pour in 4 cups of chicken broth and add 2 boneless, skinless chicken breasts to the pot. Close the lid and make sure the valve is set to sealing. Select the manual (or pressure cook) setting. Set the timer for 10 minutes. Once the cooking time is done, let the pot sit for 5 minutes. This is called natural pressure release. After 5 minutes, carefully switch the valve to venting to let out the rest of the steam. Open the lid and take out the chicken breasts. Use two forks to shred the chicken. Then, return the shredded chicken to the pot. Next, add 1 cup of egg noodles and 1 cup of frozen peas. Gently mix everything together. Set the pot back to sauté mode. Cook for another 5 minutes or until the noodles are tender. Now, taste the soup. Add salt if you need to. To serve, ladle the soup into bowls. Garnish with chopped fresh parsley for a nice touch. Enjoy this comforting meal with some crusty bread on the side! For the full recipe, check out the details above. To make your Instant Pot Chicken Noodle Soup shine, you need the right spices. I love using thyme and oregano. They add a warm, herby taste. Black pepper gives a nice kick too. You can also add a bay leaf for extra depth. Just remember to take it out before serving. When it comes to pressure release, I recommend a natural release for this soup. Letting the pot sit for a few minutes lets flavors blend well. After five minutes, you can switch to quick release to finish it up. This method keeps the chicken juicy and tender. Noodles can become mushy if cooked too long. To avoid this, I add them last. After shredding the chicken, mix in the egg noodles and frozen peas. Set the pot to sauté mode and let them cook for about five minutes. Keep an eye on them. Taste at the four-minute mark to see if they are tender. Different noodle types may need different cook times. If you use whole wheat or gluten-free noodles, check the package for timing. Adjust the sauté time if needed to ensure perfect texture. You want them just right, not too soft! {{image_2}} You can easily change the main protein in your soup. - Using Rotisserie Chicken Rotisserie chicken is a great shortcut. It saves time and adds flavor. Just shred the chicken and add it to the soup after cooking. This way, you cut the cooking time in half. - Substituting with Tofu For a plant-based option, use firm tofu. Cut it into cubes and add it before pressure cooking. Tofu soaks up all the lovely flavors in the broth. Adding more veggies boosts nutrition and flavor. - Common Vegetables to Include Carrots and celery are classic choices. You can also add bell peppers, green beans, or corn. They all add a nice crunch and color to your soup. - Seasonal Variations Use seasonal vegetables for fresh flavors. In spring, try peas and asparagus. In fall, add pumpkin or butternut squash for a cozy touch. You can make this soup fit your dietary needs. - Zucchini Noodles Zucchini noodles are a fun substitute for traditional egg noodles. They cook quickly and add a nice texture. Just spiralize the zucchini and add it after pressure cooking. - Cauliflower Rice For a low-carb option, use cauliflower rice. Add it to the soup during the last few minutes of cooking. It gives a hearty feel while keeping the carbs low. Feel free to mix and match these ideas. You can create a new favorite each time! For the full recipe, check the link above. To keep your chicken noodle soup fresh, follow these tips: - Refrigeration Tips: Let the soup cool to room temperature. Then, place it in an airtight container. It can stay in the fridge for up to 3 days. Make sure to label it with the date. - Freezing Chicken Noodle Soup: For longer storage, freeze the soup. Use freezer-safe containers or bags. Leave some space at the top, as the soup will expand. It can last up to 3 months in the freezer. Thaw it in the fridge before reheating. To enjoy your soup again, here are some methods: - Best Methods for Maintaining Flavor: The stovetop works best. Put the soup in a pot and heat it over medium heat. Stir it often to avoid sticking. If using the microwave, heat it in short bursts, stirring in between. - Avoiding Noodle Overcook: If you freeze the soup, add fresh noodles when you reheat. Cook them separately and mix them in just before serving. This keeps the noodles from getting mushy. For more details on making this comforting dish, check the Full Recipe. Yes, you can use frozen chicken! Just add a few minutes to the cooking time. If you use frozen chicken, cook it for about 12 to 15 minutes instead of 10. The Instant Pot will cook it through and keep it moist. This makes meal prep super easy, especially when you forgot to thaw your chicken. Cooking egg noodles in the Instant Pot takes about 5 minutes. After you add them, set the pot to sauté mode. Stir the noodles gently and let them cook until tender. This method ensures you avoid mushy noodles, giving you the perfect texture in your soup. If you don’t have chicken broth, use vegetable broth or water with seasonings. Both options work well and keep the soup tasty. You can also add a bit of soy sauce for extra flavor. This way, you can still enjoy a delicious soup even if you're out of chicken broth. Yes, you can make this soup ahead of time! Just follow the Full Recipe and store it in the fridge. The flavors will deepen as it sits. You can also freeze portions for later. When you're ready to eat, simply reheat and enjoy your comforting soup! This blog post walked you through making a delicious chicken noodle soup. We covered every step, from prepping ingredients to cooking the soup. You learned tips for perfect flavor and noodle cooking. I shared ways to customize your dish with different proteins and vegetables. Remember, making soup is easy and fun. You can store leftovers with simple tips and reheat without losing flavor. I hope you feel ready to enjoy this warm, nourishing meal anytime you wish.

Instant Pot Chicken Noodle Soup

Warm up your kitchen with this comforting Instant Pot chicken noodle soup recipe! In just 30 minutes, you’ll create a hearty bowl filled with tender chicken, vibrant veggies, and perfect egg noodles. Packed with flavor from herbs like thyme and oregano, this easy recipe is perfect for busy weeknights or chilly days. Click to discover the simple steps to make this delicious comfort food that the whole family will love!
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Ingredients
  

2 tablespoons olive oil

1 medium onion, chopped

2 carrots, sliced

2 stalks celery, sliced

3 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried oregano

1/2 teaspoon black pepper

4 cups chicken broth

2 chicken breasts, boneless and skinless

1 cup egg noodles

1 cup frozen peas

Salt to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Set the Instant Pot to sauté mode, and heat the olive oil.

    Add the chopped onion, sliced carrots, and sliced celery. Sauté for about 4-5 minutes until they start to soften.

      Stir in the minced garlic, dried thyme, oregano, and black pepper. Cook for an additional 1-2 minutes until fragrant.

        Pour in the chicken broth, and add the chicken breasts to the pot. Close the lid, ensuring the valve is set to sealing.

          Select the manual (or pressure cook) setting and set the time for 10 minutes.

            Once the cooking time is complete, allow for a natural pressure release for 5 minutes, then carefully switch the valve to venting to release any remaining pressure.

              Open the lid and remove the chicken breasts. Shred the chicken using two forks, then return the shredded chicken to the pot.

                Add the egg noodles and frozen peas, mixing gently. Set the pot to sauté mode again and cook for an additional 5 minutes, or until the noodles are tender.

                  Taste and add salt as necessary.

                    Serve hot, garnished with chopped fresh parsley.

                      Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 6

                        - Presentation Tips: Ladle the soup into bowls and add a sprinkle of fresh parsley on top for color. Serve with crusty bread on the side for a comforting meal.