Instant Pot
Instant Pot Chicken Noodle Soup
Description
Cozy up with the BEST Instant Pot Chicken Noodle Soup recipe! Simple and homemade, it features a soul-warming broth, juicy chicken, and chewy noodles, all done in a fraction of the time as classic Homemade Chicken Noodle Soup. Whether you’re under the weather or just need an easy, wholesome dinner, this soup delivers!
Ingredients
- 2 ½ pounds bone-in, skin-on chicken breasts or thighs, or a mix
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1 medium onion chopped
- 1 pound carrots peeled and cut into 1/4-inch-thick diagonal slices
- 3 medium stalks celery cut into 1/2-inch-thick slices
- 1 ¼ teaspoons kosher salt plus additional to taste
- ½ teaspoon ground black pepper or to taste
- 1 teaspoon dried oregano
- 4 sprigs fresh thyme
- 1 bay leaf
- 4 cups low-sodium chicken broth
- 3 cups water plus additional as needed
- 2 ½ cups uncooked whole wheat egg noodles about 3 3/4 ounces
- Chopped fresh parsley
Directions
- Carefully remove the skin from the chicken. If your chicken breasts are very large (more than 1 pound each), use a very sharp knife to carefully slice them in half crosswise through the bone. Set aside.
- Turn your Instant Pot to the sauté setting. Add the olive oil and butter.
- Once the butter is melted, add the onion, carrots, and celery. Cook for 3 to 5 minutes, stirring often, until the onion softens and becomes translucent.
- Stir in the salt, pepper, and oregano. Place the thyme and bay leaf on top. Pour in the chicken broth and 3 cups water. Gently add the chicken pieces.
- Close and seal the Instant Pot. Cook on high pressure (manual) for 10 minutes. Let the pressure release naturally for 10 minutes, then immediately vent to release any remaining pressure. Carefully open the lid.
- Remove the chicken and transfer it to a cutting board. Pick out the thyme stems and bay leaf and discard. Turn the Instant Pot to saute (you will need to press “cancel” first).
- Add the noodles. Let cook, uncovered, until noodles are al dente, about 5 to 6 minutes.
- While the noodles cook, shred the chicken and discard the bones.
- Once the noodles are done, turn off the Instant Pot. Stir in the parsley and shredded chicken. If you’d like a more brothy, thinner soup, stir in additional water until your desired consistency is reached. Taste and adjust seasoning as desired. Enjoy hot with an extra sprinkle of fresh parsley.
