Instant Pot Chicken Noodle Soup

updated Mar 25, 2020
Instant Pot Chicken Noodle Soup

Made in the Instant Pot, this chicken noodle soup is just like the classic, loaded with juicy pieces of chicken, chunky vegetables, just-tender egg noodles, and a rich, herb-flecked broth.

Serves6 to 8

Prep10 minutes

Cook55 minutes

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Credit: Olive & Mango

I used to believe eggs were the best thing you could make in your Instant Pot, but that was before I made a big batch of chicken noodle soup. This classic comfort food, loaded with juicy pieces of chicken, chunky vegetables, just-tender egg noodles, and a rich, herb-flecked broth, holds a standing spot on my list of Instant Pot must-makes. And it should be on yours, too.

Credit: Olive & Mango

Start with Boneless, Chicken Thighs

While any cut of chicken will work to make this classic soup, a pack of boneless thighs will give you the very best results. Because they’re fattier than lean chicken breasts, thighs make for a richer, more full-flavored soup packed with chunks of meat that stay tender and juicy. Chicken thighs are also less likely to dry out than breasts.

After being cooked with the broth and vegetables, you’ll pull the chicken from the pot to shred the meat, which will easily fall apart with the pull of a fork. A number of recipes call for bone-in, skin-on thighs, but I don’t think it makes for a better soup. The skin adds extra fat, although not necessarily flavor, and for such a short cook time the bones don’t add enough extra flavor to make the hassle of pulling the meat from them worth it.

Finish with Egg Noodles

Don’t forget the egg noodles, which get finished in the Instant Pot using the Sauté function. After removing the chicken, you’ll switch the Instant Pot to Sauté, which quickly brings to soup to a boil and will cook the noodles until barely tender in about five minutes. The noodles will continue softening in the broth after you turn the Instant Pot off, so leave them with a little bite rather than cooking all the way through.

If you’re not eating the soup immediately, hold off on adding the noodles to the pot so you’re not left with soggy noodles. Instead, cook them separately when you’re ready to serve.

Instant Pot Chicken Noodle Soup

Made in the Instant Pot, this chicken noodle soup is just like the classic, loaded with juicy pieces of chicken, chunky vegetables, just-tender egg noodles, and a rich, herb-flecked broth.

Prep time 10 minutes

Cook time 55 minutes

Serves 6 to 8

Nutritional Info

Ingredients

  • 1

    large yellow onion

  • 3 stalks

    celery

  • 3

    medium carrots

  • 2 cloves

    garlic

  • 2 tablespoons

    olive oil

  • 1 1/2 teaspoons

    kosher salt

  • 1/4 teaspoon

    freshly ground black pepper

  • 1 teaspoon

    dried thyme

  • 2

    bay leaves

  • 1 1/2 pounds

    boneless, skinless chicken thighs

  • 1 (32-ounce) box

    low-sodium chicken broth (4 cups)

  • 2 cups

    water

  • 1/4 cup

    fresh parsley leaves

  • 2 tablespoons

    freshly squeezed lemon juice (from 1/2 medium lemon)

  • 6 ounces

    extra-wide dried egg noodles (about 4 heaping cups)

Instructions

  1. Prepare the following vegetables, adding them all to the same bowl: Dice 1 large yellow onion (about 2 cups) and 3 medium celery stalks (about 1 cup); peel and cut 2 medium carrots into 1/2-inch thick rounds (about 1 1/2 cups). Mince 2 garlic cloves and set aside separately.

  2. Heat 2 tablespoons olive oil in a 6-quart or larger electric pressure cooker or Instant Pot with the Sauté function. Tlt the insert to coat with the oil. Add the onion, celery, carrot, 1 1/2 teaspoons kosher salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until the vegetables are tender, 6 to 8 minutes. Stir in the garlic, 1 teaspoon dried thyme, and 2 bay leaves, and cook for 1 minute more. Turn the pressure cooker off. Add 1 1/2 pounds boneless, skinless chicken thighs, 1 box chicken broth, and 2 cups water.

  3. Lock on the lid and make sure the pressure valve is set to seal. Set to cook for 10 minutes under HIGH pressure. It will take about 20 minutes to come up to pressure. Meanwhile, coarsely chop 1/4 cup parsley leaves and squeeze 2 tablespoons lemon juice.

  4. When the cook time is up, let the pressure naturally release for 10 minutes. Quick release any remaining pressure. Transfer the chicken with tongs to a clean cutting board. Remove and discard the bay leaves.

  5. Turn the pressure cooker back on to Sauté and bring the soup to a boil. Add 6 ounces egg noodles (about 4 heaping cups) and cook uncovered until just tender, about 5 minutes. Meanwhile, shred the chicken with two forks.

  6. Return the shredded chicken to the pot and stir in the parsley and lemon juice. Serve immediately.

Recipe Notes

Make ahead: If not eating immediately, cook the noodles separately on the stovetop, and stir into the soup when ready to serve.

Storage: The noodles will continue absorbing liquid from the soup as it cools, gradually making them softer and mushier. If you’re planning on leftovers, it’s best to cook the noodles separately. Leftover soup, without the noodles, can be stored in an airtight container in the refrigerator for up to 1 week or frozen for several months.