Instant Pot Chicken Noodle Soup Flavorful Comfort Dish

Looking for a hearty meal that warms the soul and is easy to make? Look no further! My Instant Pot Chicken Noodle Soup is the perfect blend of flavors and comfort. With simple ingredients like juicy chicken, fresh veggies, and fragrant herbs, this dish delivers a cozy experience in no time. Get ready to discover the step-by-step process to create this beloved classic that’s sure to please your family. Let's dive in!

Ingredients

Main Ingredients

- 1 pound boneless, skinless chicken breasts

- 6 cups chicken broth

- 2 cups water

- 1 cup carrots, sliced

- 1 cup celery, sliced

- 1 medium onion, diced

- 3 cloves garlic, minced

Herbs and Spices

- 1 teaspoon dried thyme

- 1 teaspoon dried rosemary

- 1 bay leaf

- Salt and pepper to taste

Additional Ingredients

- 8 ounces egg noodles

- 2 tablespoons olive oil

- Fresh parsley, chopped (for garnish)

Gathering these ingredients is the first step to a warm bowl of soup. I love using fresh chicken breasts because they stay juicy. The broth gives a rich flavor, while water helps balance it out. Carrots and celery add texture and sweetness.

Onions and garlic bring depth to the soup. The dried thyme and rosemary give it a great aroma. Don’t forget the bay leaf; it adds a nice touch.

Egg noodles make the soup hearty and comforting. Olive oil helps sauté the veggies. Finally, fresh parsley brightens the dish. With these simple ingredients, you can create a cozy meal that warms the soul.

Step-by-Step Instructions

Preparing the Instant Pot

First, I activate the 'Sauté' mode on my Instant Pot. This setting heats up the pot quickly. Next, I pour in 2 tablespoons of olive oil. I let the oil heat until it shimmers.

Cooking the Vegetables

Once the oil is hot, I add the diced onion, sliced carrots, and celery. I sauté these for about 3 to 5 minutes. I stir occasionally until the vegetables soften and the onion turns translucent. Then, I stir in 3 cloves of minced garlic, along with 1 teaspoon of dried thyme and 1 teaspoon of dried rosemary. I sauté this mixture for one more minute. It smells great when the garlic turns slightly golden.

Pressure Cooking the Soup

Now, I carefully place 1 pound of boneless, skinless chicken breasts into the pot. I add 6 cups of chicken broth and 2 cups of water. I also toss in a bay leaf and season with salt and pepper. After that, I close the lid, making sure the steam release valve is set to 'Sealing.' I choose the 'Pressure Cook' option and set the timer for 10 minutes.

Shredding and Finishing the Soup

When the timer goes off, I let the pressure release naturally for 5 minutes. Then, I move the valve to 'Venting' for a quick release. Using tongs, I take the chicken breasts out and place them on a cutting board. I shred the chicken into bite-sized pieces with two forks. I return the shredded chicken to the pot. Then, I add 8 ounces of egg noodles and switch the Instant Pot back to 'Sauté' mode. I cook the soup for another 5 to 6 minutes, stirring often. The noodles should be tender when done. I taste the soup and adjust the seasoning if needed. Don't forget to remove the bay leaf before serving!

Tips & Tricks

Perfecting Your Instant Pot Chicken Noodle Soup

To make your soup truly shine, adjust the seasonings. I always taste mine after cooking. If it needs more depth, add a pinch of salt or a dash of pepper. You can also use fresh herbs instead of dried for a vibrant flavor. Make sure to check the noodles, too. They should be soft, but not mushy. Stir them gently as they cook, and keep an eye on the time.

Ingredient Substitutions

If you're looking for chicken alternatives, consider using turkey or rotisserie chicken. Both work well in this recipe. For veggies, get creative! You can swap in peas, green beans, or even corn. Just remember that softer veggies like zucchini may cook faster. Add them later in the cooking process for the best texture.

Serving Suggestions

For sides, crusty bread is my favorite. It’s perfect for dipping! You can also pair the soup with a simple salad for a complete meal. When serving, use rustic bowls for a cozy feel. A sprinkle of fresh parsley on top adds a nice touch. It makes the soup look appealing and brightens the flavors.

Variations

Healthy Modifications

You can make simple swaps to boost health.

- Using whole-grain noodles: Whole-grain noodles add fiber and nutrients. They also give a nice texture.

- Adding spinach or kale: Toss in some spinach or kale for greens. They cook down well and add vitamins.

Flavor Enhancements

You can easily jazz up your soup.

- Incorporating lemon juice: A squeeze of lemon brightens the flavors. Just add it right before serving.

- Adding spices like cayenne: If you like heat, add cayenne pepper. Start with a small pinch. You can always add more.

Creamy Version

For a rich and creamy soup, try this twist.

- How to make creamy chicken noodle soup: Stir in heavy cream or half-and-half at the end. This gives your soup a smooth finish.

- Ingredients needed for creaminess: You will need 1 cup of heavy cream or half-and-half. Mix it in after cooking the noodles.

Storage Info

Cooling and Storing

After making your soup, let it cool for a bit. This helps the soup taste fresh. You can store it in the fridge for up to four days. Make sure to cover it well. Use a lid or plastic wrap to keep it sealed.

Freezing Chicken Noodle Soup

You can freeze your chicken noodle soup if you want to save some for later. First, let the soup cool completely. Then, pour it into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. You can keep it in the freezer for about three months. When you want to eat it, thaw it in the fridge overnight.

Best Containers for Storage

Use airtight containers for the best results. Glass containers work great because they do not stain. If you use plastic, make sure it’s BPA-free. Avoid thin plastic bags as they can tear easily. To prevent freezer burn, wrap the soup tightly in plastic wrap before placing it in a container. This keeps the flavor fresh and tasty.

FAQs

How long to cook chicken in the Instant Pot?

For chicken breasts, cook for 10 minutes on high pressure. If using thighs, increase the time to 12 minutes. Always allow for a natural release of pressure for 5 minutes after cooking.

Can I use frozen chicken breasts?

Yes, you can use frozen chicken breasts. Increase the cooking time to 15 minutes. Make sure to still allow for a 5-minute natural release. This way, the chicken cooks through perfectly.

How to make this soup without an Instant Pot?

You can make this soup on the stove. First, sauté the veggies in a pot. Then, add chicken, broth, and water. Bring to a boil, cover, and simmer for 20-25 minutes. Shred the chicken and add noodles. Cook until noodles are tender, about 8-10 minutes.

This Instant Pot chicken noodle soup recipe offers easy steps and tasty flavors. We covered ingredients, cooking tips, healthy tweaks, and storage advice. You can customize this soup to suit your taste or use what you have on hand. Enjoy a warm bowl, perfect for chilly days or when you need comfort. Try different flavors to keep it interesting. Cooking doesn’t have to be hard; it can be fun! Now, get cooking and enjoy your delicious soup!