Instant Pot Cozy Chicken Noodle Soup

$- 1 tablespoon olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 2 carrots, sliced - 2 celery stalks, sliced - 1 teaspoon dried thyme - 1 teaspoon dried oregano - 1/2 teaspoon black pepper - 6 cups chicken broth - 2 cups cooked, shredded chicken - 2 cups egg noodles - 1 cup frozen peas - Salt to taste - Fresh parsley, chopped I love to start with olive oil. It brings a rich flavor to the soup. Next, I add diced onion and minced garlic. These two ingredients create a strong base. They add sweetness and depth to the dish. I usually sauté them until they soften. This makes the kitchen smell amazing. Then come the vegetables. I slice two carrots and two celery stalks. Carrots add sweetness, while celery gives a nice crunch. I toss them in with the onions and garlic. Sautéing them together helps their flavors mix. Now, it's time for spices. I use dried thyme, oregano, and black pepper. Each spice adds its own unique taste. Thyme gives a warm, earthy flavor. Oregano adds a hint of brightness. Black pepper brings a little heat. I let these spices toast, which enhances their flavor. Next, I pour in six cups of chicken broth. This is the heart of the soup. I add two cups of cooked, shredded chicken for protein. Rotisserie chicken works great and saves time. The soup needs a good balance of broth and meat. Don't forget the egg noodles! I add them last. They soak up all the flavors. Plus, they make the soup filling. I also toss in a cup of frozen peas near the end. They add a pop of color and sweetness. Finally, I finish with a sprinkle of fresh parsley. It brightens the soup and adds a fresh taste. This simple mix of ingredients creates a warm, cozy meal. It's perfect for any day, especially when you need comfort food. {{ingredient_image_1}} - Sauté onion and garlic First, set your Instant Pot to 'Sauté' mode. Heat 1 tablespoon of olive oil. Once hot, add 1 medium diced onion. Sauté it for about 3 minutes until it becomes soft and clear. Then, add 3 cloves of minced garlic. Cook for another 2 minutes. This step builds a tasty base for our soup. - Add carrots and celery Now, add 2 sliced carrots and 2 sliced celery stalks. Stir them into the pot and cook for an additional 2 minutes. The veggies will soften and add great flavor to your soup. - Incorporate spices Next, stir in 1 teaspoon of dried thyme, 1 teaspoon of dried oregano, and 1/2 teaspoon of black pepper. Let the spices cook for about 30 seconds. This will release their wonderful scents and flavors. - Add chicken broth and shredded chicken Pour in 6 cups of chicken broth. Be sure to scrape up any bits stuck to the bottom. Then, add 2 cups of cooked, shredded chicken. If you have rotisserie chicken, that works great. This will make your soup hearty and rich. - Set Instant Pot to pressure cook Secure the lid on your Instant Pot. Set the valve to 'Sealing.' Pressure cook on 'High' for 7 minutes. This quick cooking time locks in all the flavors. - Release steam and stir in noodles Once the time is up, carefully turn the valve to 'Venting' for a quick release of steam. After the steam escapes, open the lid. Stir in 2 cups of egg noodles. Switch the pot back to 'Sauté' mode and cook for 5-7 minutes until the noodles are tender. - Add frozen peas In the last minute of cooking, add 1 cup of frozen peas. Stir them in and let them warm through. They add a nice pop of color and sweetness. - Season and garnish before serving Taste your soup and add salt as needed. Ladle the soup into bowls and garnish with fresh chopped parsley. This adds a bright touch and makes your meal look beautiful. To make the best chicken noodle soup, set the Instant Pot to 'Sauté' mode. This way, you can cook the onion and garlic until soft. I recommend using a medium heat for about three minutes. This will help build a better flavor. To avoid the "burn" warning, make sure to scrape any bits stuck to the pot. After adding chicken broth, stir well. This helps prevent any food from sticking to the bottom. You can boost the flavor of your soup by adding fresh herbs. Try adding a bit of fresh thyme or basil. They give a nice touch to the soup. If you like a little heat, sprinkle in some red pepper flakes. If the soup tastes too salty, add a little more water or broth. You can also add more cooked chicken to balance the saltiness. To ensure the noodles are just right, keep an eye on them while cooking. Egg noodles take about five to seven minutes to become tender. Stir them in gently as you cook. If you like creamy soup, consider adding a splash of cream or milk at the end. This will give your soup a nice, smooth texture. Always stir well after adding to blend it in. Pro Tips Use Rotisserie Chicken: For a shortcut, use pre-cooked rotisserie chicken. It saves time and adds great flavor. Customize Your Veggies: Feel free to add or substitute vegetables like spinach or bell peppers for extra nutrition and flavor. Adjust Seasoning: Always taste your soup before serving. Adjust salt and pepper for your personal preference. Store Properly: If you have leftovers, store them in an airtight container. The soup will keep in the fridge for up to 3 days. {{image_2}} You can change the protein in this soup. Swap rotisserie chicken for turkey or even tofu. Each choice adds a new twist. You can also add different vegetables. Try bell peppers or zucchini. They bring fresh flavor and crunch. If you need a gluten-free meal, use rice noodles or quinoa. They work well and taste great. For a vegan version, skip the chicken and use vegetable broth. You can add chickpeas or lentils for protein. These swaps keep the soup hearty and satisfying. To brighten your soup, add lemon or lime juice. A splash of citrus makes it feel fresh. You can also try different broths. Use beef or vegetable broth for a unique taste. Each broth adds its own depth. Experimenting with flavors can lead to new favorites. To store your leftover chicken noodle soup, let it cool first. Pour it into an airtight container. This helps keep the soup fresh. You can store it in the fridge for up to three days. If you want to keep it longer, freezing is a great option. To freeze the soup, let it cool completely. Pour the unserved soup into freezer-safe containers. Leave some space at the top for expansion. You can freeze it for up to three months. When you are ready to eat, thaw the soup in the fridge overnight. To reheat, pour it into a pot and warm it on the stove. Stir it often to heat evenly. You can also use the microwave, but be sure to stir it halfway through. Enjoy your warm and cozy soup! You should cook chicken noodle soup in the Instant Pot for 7 minutes on high pressure. This time is perfect for the chicken to cook through and for the flavors to mix well. After cooking, release the steam quickly. This helps keep the chicken tender and juicy. Yes, you can use frozen chicken in the Instant Pot. Just add a few more minutes to the cooking time. If using frozen chicken, cook it for about 10 to 12 minutes on high pressure. Always check that the chicken reaches 165°F for safe eating. Chicken noodle soup pairs nicely with many sides. Here are some great options: - Crusty bread: Perfect for dipping. - Green salad: Adds freshness and crunch. - Grilled cheese: A classic combo loved by many. - Biscuits: Soft and buttery, they go well with soup. These sides will enhance your meal and make it even more comforting. Enjoy! This blog explained how to make a tasty chicken noodle soup in an Instant Pot. We covered the main ingredients, step-by-step cooking instructions, and helpful tips. You learned about variations and how to store leftovers properly. In conclusion, making this soup is easy and fun. You can change it to fit your taste and diet. Enjoy a warm bowl of soup that is both comforting and satisfying.$

Instant Pot Cozy Chicken Noodle Soup

A warm and comforting chicken noodle soup made easily in the Instant Pot.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine American

Servings 6

Calories 250 kcal

Ingredients

1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
2 medium carrots, sliced
2 stalks celery, sliced
1 teaspoon dried thyme
1 teaspoon dried oregano
0.5 teaspoon black pepper
6 cups chicken broth
2 cups cooked, shredded chicken
2 cups egg noodles
1 cup frozen peas
to taste salt
for garnish fresh parsley, chopped

Instructions

Set the Instant Pot to 'Sauté' mode and heat the olive oil. Once hot, add the diced onion and sauté for about 3 minutes until soft and translucent.
Add minced garlic, sliced carrots, and celery to the pot, continuing to sauté for an additional 2 minutes.
Stir in dried thyme, oregano, and black pepper, allowing the spices to toast briefly for about 30 seconds.
Pour in the chicken broth, scraping any bits stuck to the bottom of the pot. Add the shredded chicken, and bring the mixture to a simmer.
Secure the lid on the Instant Pot and set the valve to 'Sealing.' Pressure cook on 'High' for 7 minutes.
Once the cooking time is complete, do a quick release of the steam by carefully turning the valve to 'Venting.'
After all the steam has escaped, open the lid and stir in the egg noodles. Set the pot to 'Sauté' mode again, cooking for an additional 5-7 minutes until the noodles are tender.
In the last minute of cooking, add the frozen peas and let them warm through. Taste the soup and season with salt as desired.
Ladle the soup into bowls and garnish with fresh parsley before serving.

Notes

Rotisserie chicken can be used for convenience.

Keyword chicken, Instant Pot, noodle, soup