Name: Instant Pot Chicken Noodle Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 10
Cuisine: Instant Pot
Ingredients: 6-8 fresh parsley stems; 10-12 fresh thyme sprigs; 3 fresh rosemary sprigs; 2 whole bay leaves; Kitchen twine; 1 T. extra virgin olive oil; 3-4 cloves garlic, minced; ½ large white onion, chopped; 4 medium carrots, sliced; 4 medium stalks celery, sliced; Sea salt and black pepper, to taste; 8 c. chicken broth; 1 lb. boneless, skinless chicken thighs; 1 lb. boneless, skinless chicken breasts; ½ 12-oz. bag homestyle egg noodles; Optional: 1 large lime cut into thin wedges

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There’s something deeply comforting about a bowl of homemade chicken noodle soup — it’s like a warm embrace for your soul. Whether you’re seeking solace from a cold winter’s day or simply craving a nourishing meal that feels like a hug, our Instant Pot Chicken Noodle Soup ticks all the boxes.

Quick to prepare yet full of flavor, this classic dish features tender chunks of chicken, perfectly cooked vegetables, and a rich, aromatic broth infused with herbs. It’s a timeless remedy for whatever ails you and a satisfying meal that comes together effortlessly in your Instant Pot. Join us as we reveal the secrets to crafting this beloved classic with a modern twist.

Why you’ll love this recipe

Effortless Preparation: With the convenience of an Instant Pot, this soup comes together with minimal hands-on time, making it perfect for busy days when you crave homemade comfort.
Full-flavored Comfort: Each spoonful is packed with the rich taste of fresh herbs and a medley of vegetables, simmered to perfection alongside tender pieces of chicken.
Customizable to Your Liking: Feel free to tweak the recipe to your heart’s content, whether by adjusting the noodle amount or tossing in extras like a squeeze of lime for an added zing.
Nutritious and Satisfying: Not only is this soup delightful on the palate, but it also provides nourishing ingredients, making it both a delicious and healthful choice for any meal.

What is Bouquet Garni?

Bouquet garni is a classic herb bundle used for seasoning soups, stews, broths, and sauces. Traditionally tied together with kitchen twine, this aromatic assortment typically includes fresh herbs such as parsley, thyme, and bay leaves. Sometimes, other aromatic ingredients like rosemary are added to the mix. The bouquet garni is simmered within the pot, infusing the dish with its herbaceous essence, and is removed before serving, leaving behind a depth of flavor that elevates the overall taste of the meal.

Ingredients

Fresh Parsley: Choose vibrant, green parsley with firm stems to ensure freshness and the best flavor to infuse your soup.
Fresh Thyme: Look for thyme with a strong, earthy smell which indicates its potency and ability to withstand the cooking process.
Fresh Rosemary: Select rosemary with needle-like leaves that are rich in aroma; this herb will contribute a distinct, piney flavor to your broth.
Whole Bay Leaves: Ensure the leaves are whole and uncrumbled to best release their subtle, slightly floral flavor into the soup.
Kitchen Twine: Use food-safe twine to hold your bouquet garni together so it can be easily removed after cooking.

Soup Ingredients

Extra Virgin Olive Oil: Opt for high-quality olive oil for a richer taste and healthful fats, which acts as the base for sautéing your vegetables.
Cloves Garlic: Fresh garlic cloves, finely minced, yield a punch of flavor that is essential for building a savory soup base.
White Onion: A staple for any soup, white onion provides a subtle, slightly sweet flavor foundation upon which your soup will build.
Carrots: Select crisp, deep orange carrots for their sweet flavor and color, which are a classic complement to the chicken.
Medium Stalks Celery: Fresh celery should feel firm to the touch; these contribute an essential, earthy undertone to the soup’s profile.
Sea Salt and Black Pepper: Quality sea salt and freshly ground black pepper are key seasonings to enhance and balance all the flavors in the soup.
Chicken Broth: A good bone broth provides a rich, complex base packed with flavor and nutrients, perfect for chicken noodle soup.
Boneless, Skinless Chicken Thighs: Chicken thighs are tender and juicy, great for a melt-in-your-mouth texture that stands out in the soup.
Boneless, Skinless Chicken Breasts: Using chicken breasts adds lean protein and variety to the texture of the meat in your soup.
Homestyle Egg Noodles: Hearty and satisfying, these noodles complement the chicken and vegetables for a classic noodle soup experience.
Optional: Large Lime: Adding a wedge of lime provides a bright, citrusy note that can elevate the soup with a fresh twist when squeezed over just before serving.

Substitutions and Additions

For those looking to personalize their chicken noodle soup or adapt the recipe to what they have on hand, consider the following substitutions and additions:

Parsley Substitute: If fresh parsley is not available, dried parsley can be used in a pinch. Use one teaspoon of dried parsley for each tablespoon of fresh parsley called for in the recipe.
Thyme Substitute: Dried thyme is a suitable alternative for fresh thyme, with the ratio of one-third teaspoon of dried for every tablespoon of fresh.
Rosemary Substitute: In absence of fresh rosemary, half a teaspoon of dried rosemary can be substituted for each teaspoon of fresh.
Bay Leaves Substitute: If whole bay leaves are out of reach, ground bay leaf can be used, though in a much smaller quantity due to its concentrated flavor—start with one-eighth of a teaspoon for every whole leaf.

In terms of additions:

Veggies: Feel free to incorporate more vegetables such as potatoes, peas, or spinach for added nutrition and texture.
Herbs: To switch up the flavors, consider adding other aromatic herbs like dill or basil toward the end of cooking.
Proteins: For a different protein option, turkey could replace chicken in equal amounts, offering a slight variation in taste.
Grains: To make the soup heartier, grains like quinoa or rice can be added; just remember to adjust the cooking time accordingly.
Heat: A pinch of red pepper flakes or a dash of hot sauce can introduce a welcome warmth to the broth for those who enjoy a bit of spice.

Customizing your chicken noodle soup with these substitutions and additions can keep the recipe exciting and well-suited to your individual taste preferences or dietary needs.

Instructions

Create a ‘bouquet garni’ by gathering the parsley, thyme, and rosemary sprigs on a tidy work surface and securing them with kitchen twine, as demonstrated. Carefully tuck the bay leaves under the twine for safekeeping. Keep aside.

To begin, select the “Sauté” button on the Instant Pot and adjust it to the highest setting.

Next, add the olive oil, garlic, onion, carrots, and celery to the pot. Season with salt and black pepper according to your taste, and gently stir to combine the flavors. Cook the mixture while stirring occasionally until the vegetables become tender and acquire a touch of color, usually around 4-5 minutes. Finally, switch off the unit.

To enhance the flavor, add the chicken broth to the pot, along with the chicken thighs and breasts. Using a wooden spoon or spatula, gently submerge the chicken pieces into the liquid until they are completely covered.

Place the ‘bouquet garni’ on top and gently submerge it into the liquid. Securely lock the lid in place. Set the pressure release valve to “Sealing” and choose the “Manual” button on the high setting. Adjust the cooking time to 10 minutes.

After the cook time is up, let the pressure release naturally for 5 minutes before performing a quick release of any remaining steam. Finally, turn off the unit.

Gently remove the lid and transfer the chicken pieces to a spacious, rimmed plate. Utilize two forks to delicately shred the meat and set it aside.

To start, set the cooking function to “Sauté” at the highest setting and bring the liquid to a vigorous boil. Add the egg noodles and let them cook for 5 minutes, giving them an occasional stir. Remember not to overcook the noodles, as they can become mushy. They will continue to soften further in the hot liquid.

Switch off the unit and gently take out the pot. Return the shredded chicken to the pot and stir it in. If desired, give it a taste and season with a dash of salt and black pepper.

When serving, carefully ladle the soup into individual bowls and provide fresh lime wedges on the side for squeezing, if desired.

Recipe tips

Pre-cooking Noodles: To avoid soggy noodles, consider cooking them separately and adding them to individual servings. This method ensures perfectly cooked noodles in each bowl and better soup leftovers.
Natural Release Method: Allowing the pressure to release naturally for a full 10 minutes rather than 5 could result in even more tender chicken.
Chicken Temperature: To ensure the chicken is cooked evenly and safely, use a meat thermometer. The internal temperature should reach 165°F (75°C).
Storage: For optimal freshness, store leftovers in an airtight container and consume within 3 days. Freeze portions if you intend to keep the soup longer.
Reheating: When reheating, add a little extra broth or water as the noodles will absorb some of the liquid over time.
Clear Broth: For a clearer broth, skim off any foam that forms on the surface during the cooking process.
Vegetable Consistency: If you prefer your vegetables to have a bit more bite, add them after pressure cooking the chicken for a crisper texture.
Herb Sachet: If kitchen twine is not available, a small cheesecloth sachet or a tea infuser can hold the herbs just as effectively.
Layering Flavors: To deepen the flavor profile, consider browning the chicken pieces before pressure cooking them with the rest of the ingredients.

Storage & reheating

To store the chicken noodle soup, allow it to cool to room temperature before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. For longer storage, the soup can be frozen; however, it’s best to freeze the soup without the noodles as they can become overly soft when reheated. To freeze, place the cooled soup in freezer-safe containers or bags and store for up to 3 months for best quality.

When you’re ready to enjoy your soup, reheating is simple. If the soup was frozen, thaw it in the refrigerator overnight. Reheat on the stovetop over medium heat until hot, stirring occasionally. If you’ve stored the noodles separately, add them in the last few minutes of reheating. For the microwave, place the soup in a microwave-safe container, cover it with a lid or microwave-safe wrap, leave a vent for steam to escape, and reheat for 2-3 minutes or until hot, stirring mid-way to ensure even warming. Add a little extra broth or water if needed, as the noodles tend to absorb liquid during storage.

Recipe FAQ

Can I use dried herbs instead of fresh?

Yes, dried herbs can be used if fresh are not available. As a general rule, use one-third the amount of dried herbs compared to fresh since they are more concentrated in flavor.

Is it possible to make this soup vegetarian?

To make this soup vegetarian, substitute the chicken broth with a good quality vegetable broth and omit the chicken. You might add in some extra vegetables or a plant-based protein like tofu or beans for added substance.

Can I use a different type of noodle?

Absolutely! While homestyle egg noodles are traditional, feel free to use any pasta you have on hand. Just be mindful that different pastas may have varying cooking times.

How can I make this recipe gluten-free?

For a gluten-free version, use gluten-free noodles and ensure that your chicken broth is certified gluten-free. Alternatively, rice or diced potatoes can substitute the noodles.

What if I don’t have an Instant Pot?

This recipe can be easily adapted for stovetop cooking. Simply follow the same instructions for sautéing the vegetables, then bring the soup to a boil before reducing to a simmer. Cover and let it cook until the chicken is done, approximately 20-25 minutes. Shred the chicken, return it to the pot, and then add in the noodles until they are cooked.

How can I thicken the soup?

If you prefer a thicker broth, you can create a slurry by whisking together equal parts cornstarch and water, then stirring it into the soup. Let the soup simmer for a few minutes until it reaches the desired consistency.