Instant Pot Chicken Noodle Soup
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This Instant Pot Chicken Noodle Soup is easy, fast, and simple to throw together on a busy weeknight. Yet, it still tastes amazing and just like the soup grandma used to make.
Every time I’m feeling under the weather chicken noodle soup is what I crave. However, I never want to stand over a pot and babysit it when I’m sick. This Instant Pot Chicken Noodle Soup is the perfect way to get that cozy feeling quickly and get back to resting when you are feeling ill.
I also tend to crave a pot of this yummy soup when it’s rainy and cold. Here in the south we don’t tend to have a lot of really cold weather, but when the day hits I can’t help but break out this Instant Pot Chicken Noodle Soup recipe.
Sometimes when I make this recipe I freeze half of it in single serving so that if a craving hits for this soup, I can just defrost it and it will be ready for me to enjoy with my family.
Instant Pot Chicken Noodle Soup
Ingredients
- 6 Boneless, Skinless chicken thighs
- 3 large carrots sliced into rounds (or 1 1/2 cups chopped baby carrots)
- 4 stalks of celery
- 1 white onion diced
- 1 tsp rosemary
- 32 oz chicken broth
- 1 tbsp grated ginger
- 2 tbsp minced garlic
- 2 tsp salt
- 2 tsp black pepper
- 6 cups water
Instructions
- Add chicken thighs into the instant pot. Add onions, carrots, celery, chicken broth, and water.
- Place in the rosemary, salt, pepper, ginger, and garlic.
- Pour in 6 cups water for a 6 quart instant pot. See notes above for 8 quart and 3 quart instant pots.
- Set valve to sealed. Click high pressure (or manual button) and set timer to 10 minutes. Once the instant pot stops counting and beeps quick release the pressure.
- Once pressure is released remove lid and pull out the chicken. Shred chicken with tongs or a fork and add back to the pot.
- For the pasta. Cook on stove top as directed on package. If you would like to cook the egg noodles in the instant pot. Add them to the pot after you’ve released the pressure. Let sit for about 10 to 12 minutes and egg noodles will cook in the broth. If you would like them to be cooked faster then set to saute mode and cook for 8 minutes. I warn that this method could result in mushy vegetables. I don’t recommend cooking the noodles in the pot.
Notes
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Yummm! I love chicken noodle soup. Classic favorite.
The instant pot chicken noodle soup looks inviting. Your practical and straightforward recipe appears good to try.
I think is is the same as our “Sopas” here in the Ph
Instant Pot Chicken Noodle Soup definitely sounds like a good idea as it is yummy , fulfilling , nutritious and easy to make. You have bought it out well that perfect way to get that cozy feeling quickly and get back to resting when you are feeling il and I think this is what is so important to note.
Looks delicious! I love how easy it is to do, only 10 mins. Cant wait to try this
Healthy, simple, and so yummy!! Great idea to freeze in portions.
Looks delicious and simple, easy to understand instructions. Thanks for sharing.
Chicken Noodles soup? Wow!! I kept salivating while reading this. Thanks for the recipe it was straightforward and easy to understand
Nothing beats a good chicken noodle soup in combating sickness! Can’t wait to try this recipe.
I love soups. Going to try it. Thanks for the recipe.
This is a perfect treat especially now that starts to feel super cold here in Melbourne. I’ll make this asap!
Your instant pot chicken noodle soup looks fabulous! I don’t have an instant pot, but its recipes like this one that make me think about getting one.
This looks so delicious! I would love to try this recipe because it looks yummy and I love those noodles!
I could use this recipe sans the chicken, being a vegetarian. 🙂
I’ll try this recipe today, I hope it taste well like yours. Thank you!!
It looks like comfort food for cold days. I will try it in the Fall, now it’s already hot here in the south of Spain.