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I’ll never forget the day my twins came down with that first winter cold. It was a Monday, the sky was gray, and the house echoed with sniffles and “Mom, I don’t feel good” every two minutes. Naturally, I dashed to my Instant Pot and whipped up this chicken noodle soup in under 30 minutes. By the time that sweet, warm broth hit their lips, they were already smiling—and I was a hero (yes, really!).
Fast forward to today: whether it’s a busy weeknight, a sniffly afternoon, or just one of those “I need a hug in a bowl” moments, my Instant Pot Chicken Noodle Soup has got your back. It’s cozy without weighing you down, comforting without being boring, and oh-so-satisfying with every slurp.
Why You’ll Love This Instant Pot Chicken Noodle Soup
- One-pot wonder—less cleanup, more couch time (or cuddle time, if you’ve got kiddos).
- Ready in under 30 minutes—seriously, you can start chopping and be eating before your favorite show’s next commercial.
- Lean chicken breast keeps things light but still packs in about 20 g of protein per bowl.
- Veggie-packed (hello, carrots and celery!) to sneak in that extra fiber and vitamin boost.
- Customizable—swap egg noodles for gluten-free pasta, spiralized zucchini, or rice if you like.
- Low-sodium broth option cuts down on the salt without sacrificing that rich, homey taste.
- Crowd-pleaser—little ones to grandparents can’t get enough of this family favorite.
- Meal-prep friendly—makes awesome next-day lunches that reheat like a dream.
Ingredient Notes & Substitutions
- Extra-virgin olive oil (1 Tbsp) – or you can use avocado oil if you’re in the mood for something a little milder.
- Yellow onion (1 medium, diced) – grab a Vidalia if they’re in season for a touch of sweetness.
- Garlic (3 cloves, smashed and minced) – fresh is best, but jarred minced garlic works in a pinch (I’ve done it!).
- Carrots (3 medium, peeled and sliced on the bias) – feel free to chop them chunky or thin, just watch the cooking time if they’re super thin.
- Celery (2 stalks, thinly sliced including the leafy tops) – those leafy bits add so much flavor, don’t toss ’em.
- Low-sodium chicken broth (8 cups) – homemade is ideal (umami boost!), but a reliable brand like Swanson or Pacific works great.
- Boneless skinless chicken breast (1 lb, cut into 1″ cubes) – you can swap in chicken thighs for a richer flavor (they stay extra tender).
- Dried thyme (1 tsp) – or about 1 Tbsp fresh thyme if you’ve got it.
- Bay leaf (1) – remember to fish this out before serving (no one wants to bite into a bay leaf!).
- Paprika (½ tsp) – smoked paprika is dreamy here, but regular works just fine.
- Kosher salt & freshly ground black pepper – season to taste at the end.
- Wide egg noodles (6 oz) – or swap for gluten-free pasta, chickpea noodles, or even rice noodles if that’s your jam.
- Fresh parsley (2 Tbsp, finely chopped) – plus extra for garnish, because it makes everything look prettier.
- Optional: a squeeze of lemon juice or a splash of rice vinegar for a bright finish (trust me on this one!).
Quick tip: If you’re really short on time, you can grab a store-bought rotisserie chicken, shred it, and stir it in at the end. Instant wing-woman status achieved.
Step-by-Step Directions
- Hit the Sauté button on your Instant Pot and pour in the olive oil. Once it’s shimmering, toss in the diced onion with a pinch of salt. Let it soften for about 3 minutes, stirring now and then. You want that sweet onion aroma wafting through your kitchen.
- Add the garlic, carrots, and celery. Stir constantly for 1–2 minutes—keep an eye on the garlic so it doesn’t brown (nobody likes bitter garlic!).
- Pour in the chicken broth, scraping up any golden-brown bits stuck to the bottom (that’s where the deep flavor hides!).
- Gently nestle the chicken pieces into the liquid. Sprinkle in the thyme, bay leaf, paprika, and a few grinds of black pepper.
- Secure the lid, set to Manual/High Pressure, and cook for 8 minutes. This is your “me time” moment—go do a quick load of laundry or text a friend back.
- When the timer beeps, carefully perform a quick release (watch for steam!). Once the pin drops, remove the lid, fish out the bay leaf, and give everything a stir.
- Switch back to Sauté on Low, add the egg noodles, and simmer uncovered for 4–5 minutes, stirring occasionally so the noodles don’t clump. You want them perfectly al dente—slurp-worthy, in other words.
- Turn off the pot. Taste, then season with salt, pepper, and that optional lemon juice or vinegar for brightness. Finally, stir in the fresh parsley.
Pro tip: For an extra-silky broth, swirl in a tablespoon of Greek yogurt or a splash of half-and-half right before serving—creamy comfort, guaranteed.
Variations & Flavor Twists
- Switch to shredded rotisserie chicken—skip cooking raw chicken altogether and stir in the cooked meat at the end.
- Stir in sliced mushrooms with the veggies for an earthy twist.
- Add a thumb of grated fresh ginger when you sauté the garlic for a cozy, warming zing.
- Use spiralized zucchini or carrots to keep it grain-free and add that extra veggie vibe.
- Toss in a couple handfuls of baby spinach or chopped kale at the end for extra greens (you’ll barely notice, but your body will thank you!).
- Top individual bowls with a dash of hot sauce or red pepper flakes if you like a little heat.
Storage & Reheating Tips
- Refrigerator: Store leftovers in an airtight container for up to 4 days. Because noodles soak up broth over time, I usually keep them separate and add fresh when reheating.
- Freezer: Freeze the soup base (broth, veggies, and chicken) for up to 2 months—no noodles, please. Thaw overnight, reheat gently, and cook fresh noodles before serving.
- Reheat: Warm gently on the stovetop over medium-low heat or zap in the microwave in 1-minute bursts, stirring in between. Add a splash of broth or water if things get too thick.
- Make-ahead: Chop your veggies, cube the chicken, and measure spices ahead of time. Store everything in the fridge so when hunger strikes, you’re ready to roll.
Final Thoughts & Chat
There you have it—my go-to Instant Pot Chicken Noodle Soup that’s cozy, craveable, and totally doable on any hectic day. I hope you give it a whirl and let me know how it goes! Do you have a secret soup hack or a family twist you add? Drop your thoughts and questions in the comments below—I love hearing from you. Wishing you warm bowls and happy hearts!
Instant Pot Chicken Noodle Soup
Cozy, homemade Instant Pot Chicken Noodle Soup comes together in under 30 minutes for a healthy, one-pot comfort meal.
Ingredients
- 1 Tbsp extra-virgin olive oil or avocado oil
- 1 medium yellow onion diced (use Vidalia for sweetness)
- 3 cloves garlic smashed and minced
- 3 medium carrots peeled and sliced on the bias
- 2 stalks celery thinly sliced (including leafy tops)
- 8 cups low-sodium chicken broth homemade or Swanson brand
- 1 lb boneless skinless chicken breast cut into 1″ cubes (or thighs for richer taste)
- 1 tsp dried thyme or 1 Tbsp fresh, chopped
- 1 bay leaf bay leaf (remove before serving)
- 1/2 tsp paprika smoked paprika adds warmth
- Kosher salt and freshly ground black pepper to taste
- 6 oz wide egg noodles (sub gluten-free or chickpea pasta)
- 2 Tbsp fresh parsley finely chopped (plus more for garnish)
- Optional squeeze of lemon juice or a splash of rice vinegar for brightness
Instructions
- Once shimmering, toss in onion and a pinch of salt. Cook until edges soften, about 3 minutes.
- Stir constantly for 1–2 minutes until garlic is fragrant—watch so it doesn’t brown.
- Scraping up any bits stuck to the bottom (that’s where flavor hides).
- Sprinkle thyme, bay leaf, paprika, and black pepper on top.
- Set to Manual/High Pressure for 8 minutes. Perform a quick release when done.
- Simmer uncovered for 4–5 minutes until al dente.
- Taste and season with salt, pepper, and lemon juice if desired. Stir in parsley.
Notes
Use homemade broth if you can—it boosts umami. If you’re short on time, grab a rotisserie chicken and shred it at the end to save a few minutes.
Nutrition
Calories: 200kcal
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