Homemade Instant Pot Chicken Noodle Soup

Instant Pot Chicken Noodle Soup made with chicken thighs, veggies and egg noodles. This soup is comfort food at it’s finest! Ready in less than 30 minutes!
Looking for more Soup Recipes? Try my Stuffed Pepper Soup or my Slow Cooker Chicken Tortellini Soup!

Instant Pot Chicken Noodle Soup
There is nothing more comforting than a warm bowl of soup! This Instant Pot chicken noodle soup is perfect to warm you up on a cold winter night. I love making soups in the Instant Pot! What normally takes an hour plus can be made in under 30 minutes. This soup tastes like it has been simmering all day!
How to Make Chicken Noodle Soup
Add all of the ingredients to the Instant Pot (except for the parsley and egg noodles). Pressure cook on HIGH for 10 minutes. Allow the steam to naturally release.
Remove the bay leaves and the sprigs of thyme. Shred the chicken with two forks.
Select the SAUTE option on the Instant Pot then add in the noodles. Let them boil for 5-6 minutes or until tender.
Serve immediately with fresh chopped parsley and enjoy!
Tips for Making the Best Soup
I like to cut my vegetables on the larger side so they stay intact and don’t get too soft or mushy after cooking.
If you don’t have fresh herbs on had substitute dried instead.
After the soup cools and sits in the refrigerator it tends to soak up a lot of the broth. Add broth as needed when reheating the soup.

What to Serve with This Chicken Soup
I love to serve this chicken noodle soup with a side salad or veggie. Crusty bread is also a must for dipping in the soup!

Storage Instructions
Store: Soup in the refrigerator in an airtight container for up to 5 days.
Freeze: This soup is freezer friendly and great to make ahead! I recommend cooking the noodles separately if you plan to freeze this soup. Store the soup in an airtight container in the freezer for up to 3 months. When you are ready to eat thaw it overnight in the refrigerator and boil egg noodles to serve with it!

Here are more Comforting Soup Recipes to make!

Instant Pot Chicken Noodle Soup

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Author Kelley Simmons

Servings 6 Bowlfulls

Instant Pot Chicken Noodle Soup made with chicken thighs, veggies and egg noodles.This soup is comfort food at it’s finest! Ready in less than 30 minutes!

1 1/2
lbs
boneless skinless chicken thighs

1
medium
onion, large dice

2
medium
carrots, large dice

3
ribs
celery, large dice

1/2
tsp
salt

1/2
tsp
pepper

1/4
tsp
paprika

1/2
tsp
onion powder

1/2
tsp
garlic powder

8
cups
low sodium chicken broth

5
sprigs
fresh thyme (can substitute 1 tsp dried)

2
bay leaves

3
sage leaves, chopped (substitute 1 tsp dried)

6
ounces
uncooked egg noodles

1/4
cup
fresh chopped parsley for serving

Add all of the ingredients to the Instant Pot (except for the parsley and egg noodles).

Pressure cook on HIGH for 10 minutes. Allow the steam to naturally release.

Remove the bay leaves and the sprigs of thyme. Shred the chicken with two forks.

Select the SAUTE option on the Instant Pot then add in the noodles. Let them boil for 5-6 minutes or until tender.

Serve immediately with fresh chopped parsley and enjoy!

Serves: 6
Calories317kcal (16%)Carbohydrates29g (10%)Protein33g (66%)Fat8g (12%)Saturated Fat2g (10%)Cholesterol132mg (44%)Sodium428mg (18%)Potassium775mg (22%)Fiber2g (8%)Sugar3g (3%)Vitamin A3829IU (77%)Vitamin C8mg (10%)Calcium58mg (6%)Iron3mg (17%) All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

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