Instant Pot Chicken Noodle Soup Recipe

Warm your soul with a hearty, nourishing chicken noodle soup that’s perfect for chilly evenings or when you need a comforting bowl to fight off a cold. This Instant Pot version is a game-changer it’s quick, flavorful, and incredibly easy to make. With tender chicken, fresh veggies, and savory broth, this recipe is sure to become a family favorite.

Why You’ll Love This Recipe

Quick & Easy: Ready in just 30 minutes thanks to the Instant Pot.
Nutritious & Delicious: Packed with protein, vitamins, and comforting flavors.
Perfect for Cold Days: A classic recipe that feels like a warm hug in a bowl.

Ingredients You’ll Need

Flavorful Broth

2 pounds of chicken (skin-on, mixed parts like breast and legs)
2 quarts (8 cups) of water
1 heaping tablespoon of Chicken Better Than Bouillon (or 4 chicken bouillon cubes)
1 Spanish or yellow onion, peeled and quartered
1 teaspoon of Italian seasoning
1/2 teaspoon of lemon-pepper seasoning
1 teaspoon of crushed garlic
2-3 bay leaves
Kosher salt and freshly ground black pepper (to taste)

Phase 2: Building the Soup

2 large carrots, sliced into 1/4-inch rounds
2 celery stalks, sliced, with leafy tops reserved
3 tablespoons of fresh parsley, chopped (or 1 tablespoon dried parsley)
A few strands of fresh dill (optional but recommended for extra flavor)
2 tablespoons of cooking sherry
1/2 tablespoon of seasoned salt (adjust to taste)
1-2 cups of egg noodles (wide ribbon-style preferred)

How To Make

Step 1: Start with the Broth

Prepare the Base: Add the chicken and water to your Instant Pot. Ensure the chicken is completely submerged.
Enhance the Flavor: Stir in Better Than Bouillon (or bouillon cubes), onion chunks, Italian seasoning, lemon-pepper, crushed garlic, bay leaves, salt, and pepper.
Pressure Cook: Secure the lid and set the Instant Pot to “Pressure Cook” or “Manual” on high pressure for 10 minutes. Perform a quick release when done.
Strain the Stock: Use tongs to remove the chicken and set it aside to cool. Discard the bay leaves and onion with a slotted spoon.

Step 2: Prepare the Soup

Shred the Chicken: Once cool, remove the meat from the chicken bones, discarding skin and cartilage. Shred the meat into bite-sized pieces.
Cook the Veggies: Add carrots, celery, parsley, dill, cooking sherry, and seasoned salt to the Instant Pot. Stir well.
Pressure Cook Again: Close the lid and pressure cook on high for 5 minutes. Perform another quick release.

Step 3: Cook the Noodles

While the veggies cook, boil a pot of water on the stove.
Add the egg noodles and cook according to the package instructions (about 8 minutes). Drain and rinse.

Step 4: Assemble and Serve

Combine Ingredients: Add the shredded chicken to the Instant Pot and stir to combine.
Serve: Place cooked noodles in bowls and ladle the soup over them. Garnish with extra parsley or dill if desired.
Enjoy: Savor the heartwarming goodness of this homemade chicken noodle soup!

Pro Tips for the Best Chicken Noodle Soup

Use Fresh Ingredients: Fresh parsley and dill elevate the flavor significantly.
Add a Squeeze of Lemon: For a hint of brightness, squeeze fresh lemon juice into the soup before serving.
Make It Ahead: The flavors deepen if made a day in advance, making it ideal for meal prep.

FAQs

1. Can I use boneless chicken?
Yes, but bone-in chicken adds more depth to the broth.

2. How do I store leftovers?
Store soup and noodles separately in airtight containers in the fridge for up to 4 days.

3. Can I freeze this soup?
Yes, freeze the soup (without noodles) for up to 3 months. Add fresh noodles when reheating.