This easy Instant Pot Chicken Noodle Soup recipe is a great recipe to try your hands at when you're looking for an easy meal that the entire family can enjoy, or are just craving for some comfort food.
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Why This Recipe Works
- Simple: My favorite part about this chicken noodle soup is its simplicity. Pressure cooking is one of my favorite cooking methods because it really cuts down the cooking time so much.
- Healthy: Plus, Instant Pot cooking uses high pressure, which helps preserve the nutrients in food.
If you love this recipe then you'll want to try this delicious Smoked Sausage Soup or Instant Pot Kielbasa And Cabbage recipe.
🥘 Ingredients
You'll need just a handful of simple ingredients to make the best chicken noodle soup.
- Chicken Leg: Forms the protein base of the soup, lending a rich flavor.
- Garlic: Adds depth and a pungent kick to the broth.
- Dried Thyme: Infuses the soup with a herbaceous note.
- Seasonings: Salt and pepper balance and enhance the other flavors.
- Liquid Smoke: Introduces a subtle smoky undertone.
- Yellow Onion: Contributes a savory sweetness to the broth.
- Carrots: Adds texture and a touch of sweetness while boosting the nutritional profile.
- Home-style Egg Noodles: Provide a hearty, comforting element to the soup.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
📖 Substitutions & Variations
- Noodle Swap: Ditch the egg noodles for cheese tortellini (because why not add a lil' surprise in every bite?) or go gluten-free with chickpea or rice noodles for a hearty twist.
- Creamy Dreamy: Stir in a splash of coconut milk or heavy cream at the end for a luxuriously silky broth—kinda like a chicken pot pie in soup form.
- Spice It Up: Feeling bold? Add a pinch of smoked paprika, turmeric, or a swirl of sriracha to give your soup a lil’ kick. Your taste buds will thank you.
- Veggie-Packed Power: Bulk up your soup with chopped kale, zucchini, or sweet potatoes for extra color and flavor (because veggies deserve to be the star sometimes, too).
- Lemon Love: Brighten up the broth with a squeeze of fresh lemon juice at the end—trust me, it takes this soup from cozy to chef’s kiss levels of delicious.
🔪 How To Make Instant Pot Chicken Noodle Soup
Once you have all your ingredients ready, here's what you'll need to do to make the Instant pot chicken noodle soup.
Step One: Add water, chicken, spices, and liquid smoke to the Instant Pot. Seal the lid and pressure valve. Cook on high for 15 minutes.
Step Two: Quick-release pressure when done. Remove and shred the chicken. Set the cooked chicken aside. Dice the onions to the desired size, and peel and slice the carrots.
Step Three: Add egg noodles, meat, and vegetables back to the instant pot. Seal the lid and pressure valve. Let the noodles cook on high for 2 minutes.
Step Four: Let the pressure release naturally before opening. Serve and enjoy with your favorite crackers.
👩🍳 Expert Tips
Think you're ready to try out this absolutely delicious recipe? Here are a few substitutions, tips, and tricks for making the best chicken noodle soup.
- Chicken Matters: For a more robust flavor, consider using bone-in chicken or a mix of white and dark meat. Removing the bones later adds extra depth to the broth without compromising on tenderness.
- Bayleaf Goodness: You can also add a bay leaf to the Instant Pot along with the chicken to add flavor to the chicken stock. Remember to remove the bay leaves from the pot after you're done cooking the chicken.
- Finish with Freshness: Just before serving, toss in freshly chopped herbs—like parsley or thyme—and a squeeze of lemon. This brightens the dish and balances the savory notes perfectly.
💭 FAQs
When it comes to making chicken noodle soup, the type of chicken you use can make all the difference in the taste and texture of the dish.
While some cooks may opt for fresh chicken, others turn to dehydrated chicken as a convenient alternative. But can you really use dehydrated chicken in chicken noodle soup?
The answer is yes! In fact, dehydrated chicken can be a great option for adding flavor and protein to your soup, especially if you don't have fresh chicken on hand.
Just be sure to follow the instructions on the package carefully and adjust the cooking time and liquid levels in your soup recipe accordingly.
With a little creativity and experimentation, dehydrated chicken can be a tasty addition to any chicken noodle soup recipe.
You can store the leftover Instant Pot chicken noodle soup in the refrigerator for 2-3 days.
Reheat the soup in the microwave to keep the noodles from breaking down. If you're reheating it on the stovetop, make sure you turn the heat down to low and avoid stirring the noodle soup too much.
🧂Serving Suggestions
These are my favorite sides to serve with Instant Pot Chicken Noodle Soup:
- Crusty Bread or Rolls: Serve warm crusty bread or rolls on the side for dipping into the flavorful broth. It's perfect for soaking up every last bit of soup goodness.
- Garlic Breadsticks: Whip up some garlic breadsticks or twists to accompany the soup. The garlic-infused butter and crispy texture make them a perfect match for dipping into the broth.
🍽 Related Recipes
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Instant Pot Chicken Noodle Soup
Ingredients
- 3 Chicken Leg Quarters
- 5 cups Water
- 1 tablespoon Minced Garlic
- 1 teaspoon Dried Thyme
- ½ teaspoon Salt
- ½ teaspoon Pepper
- 1 teaspoon Liquid Smoke
- ½ Onion diced
- 2-3 Carrots peeled and sliced
- 2 cups Egg Noodles
Instructions
- Add water, chicken, spices, and liquid smoke to the instant pot. Seal the lid and pressure valve. Cook on high for 15 minutes.
- Quick release pressure when done.
- Remove and shred chicken. Set the cooked chicken aside.
- Dice the onions to the desired size, and peel and slice the carrots.
- Add egg noodles, meat, and vegetables back to the instant pot. Seal the lid and pressure valve. Let the noodles cook on high for 2 minutes. Let pressure release naturally before opening.
- Serve and enjoy with your favorite crackers.
Notes
Nutrition
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