Comforting Instant Pot Chicken Noodle Soup with Fresh Herbs and Egg Noodles
Ah, chicken noodle soup—the timeless classic that hugs you from the inside out. But let’s face it: who has the time to simmer broth for hours when you need to get dinner on the table after an exhausting day? Enter the Comforting Instant Pot Chicken Noodle Soup with Fresh Herbs and Egg Noodles! This recipe is your busy weeknight superhero—quick, easy, and ridiculously delicious. If you’re juggling kids, work, and a mountain of laundry, this recipe may just save your sanity (and your dinner plans).
Why You’ll Love This Comforting Instant Pot Chicken Noodle Soup
Imagine walking into your kitchen, and the aroma of savory chicken and fresh herbs dances around you like it’s been simmering for hours. With just a press of a button, your Instant Pot does all the heavy lifting while you kick back for a moment—or sneak in a quick peek at your latest Netflix addiction. Whether you’re feeling under the weather or just need a comforting bowl of goodness, this soup is like a warm hug on a rainy day.
Ingredients
Before we dive into the cooking magic, here’s what you’ll need to create this comforting masterpiece:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, sliced (or as I like to call them, nature’s candy)
- 2 celery stalks, sliced
- 4 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts
- 6 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- 8 ounces egg noodles
- 1 cup fresh parsley, chopped (because fresh herbs make everything better)
- Juice of 1 lemon (for that zesty kick!)
Steps to Make the Magic Happen
Sauté Away: Start by selecting the sauté function on your Instant Pot. Add the olive oil, and once it’s hot, toss in the diced onion, carrots, and celery. Sauté for about 3-4 minutes until they begin to soften—don’t rush this step; we want flavor!
Garlic Time: Add the minced garlic and sauté for an additional minute because let’s be honest—garlic makes everything better.
Chicken In: Layer those chicken breasts on top of the veggies, followed by the chicken broth. Sprinkle your dried thyme over everything and drop in the bay leaf.
Pressure Cook: Seal the Instant Pot lid, set the valve to "sealing," and cook on high pressure for 10 minutes. Just enough time to pour yourself a glass of wine—right?
Shred It Up: Once the timer goes off, allow for a quick release of pressure. Carefully open the lid and remove the chicken breasts. Shred them with two forks and return them to the soup pot.
Noodles, Please: Next, add the egg noodles and cook on the sauté function for about 5-7 minutes. You want them tender but still with a bit of bite.
Flavor Boost: Stir in the chopped parsley and lemon juice. Give it a taste and add salt and pepper to your liking. Voilà! You’ve made soul-soothing soup right in your Instant Pot.
Helpful Cooking Tips
- Too Much Broth? If you’re worried about having too much broth, just use a slotted spoon to serve the noodles and chicken, saving some soup for later.
- Vegetarian Version: Swap out the chicken for chickpeas and the broth for vegetable broth for a cozy vegetarian twist.
- Noodle Dilemma: Don’t have egg noodles? No problem! Any pasta will do. Just adjust cooking time as needed.
Just a quick note: this dish has won a special place in my heart. After my kids’ first bowl of this soup, they declared me a kitchen wizard. No pressure, right? It’s now one of our go-to meals because it’s easy and they can’t seem to get enough of it!
FAQs
Can I substitute the chicken?
Absolutely! You can use rotisserie chicken or even turkey leftovers for a quick fix.
How can I store leftovers?
Store any leftovers in an airtight container for up to 4 days in the fridge. Just be prepared; it might be even better the next day!
Can I freeze this soup?
Yes, you can! Just make sure to leave out the noodles as they tend to get mushy upon reheating. Freeze the soup base, then add fresh noodles when you reheat.
Now that you have this recipe tucked under your apron strings, it’s time to put on your chef’s hat and get cooking! This Comforting Instant Pot Chicken Noodle Soup will quickly become your new best friend, ready to comfort you and your family whenever you need. So press that "start" button on your Instant Pot, pour a glass of wine, and enjoy the heavenly aromas that will fill your kitchen.
Happy cooking!
Meta Description
Comforting Instant Pot Chicken Noodle Soup is the perfect recipe for busy nights. Quick, easy, and delicious, this dish will become your go-to meal. Try it today!
Instant Pot Chicken Noodle Soup
Ingredients
Method
- Select the sauté function on your Instant Pot. Add the olive oil, and once it’s hot, toss in the diced onion, carrots, and celery. Sauté for about 3-4 minutes until they begin to soften.
- Add the minced garlic and sauté for an additional minute.
- Layer the chicken breasts on top of the veggies, followed by the chicken broth. Sprinkle the dried thyme over everything and drop in the bay leaf.
- Seal the Instant Pot lid, set the valve to 'sealing,' and cook on high pressure for 10 minutes.
- Once the timer goes off, allow for a quick release of pressure. Carefully open the lid and remove the chicken breasts.
- Shred the chicken with two forks and return them to the soup pot.
- Add the egg noodles and cook on the sauté function for about 5-7 minutes until tender.
- Stir in the chopped parsley and lemon juice. Taste and add salt and pepper as needed.