Soul-Warming Delight: Instant Pot Chicken Noodle Soup

As the temperatures drop and a chill fills the air, there’s nothing quite like a warm, comforting bowl of chicken noodle soup to lift your spirits and soothe your soul. In this blog post, we’ll walk you through the step-by-step process of making the classic favorite—chicken noodle soup—in your Instant Pot, for a hearty and satisfying meal.

What is chicken noodle soup?

Chicken noodle soup is a classic and beloved dish that consists of chicken, vegetables, and noodles in a flavorful broth. It’s often considered a comfort food and is known for its soothing and nourishing qualities, especially during cold or flu seasons.

How to Make Instant Pot Chicken Noodle Soup

Instant Pot Chicken Noodle Soup Recipe

Recipe by Ethan HarrisCuisine: Meal Recipe

Ingredients

• 1 pound boneless, skinless chicken breasts or thighs

• 6 cups chicken broth

• 3 carrots, sliced

• 3 celery stalks, sliced

• 1 onion, chopped

• 3 cloves garlic, minced

• 2 cups egg noodles

• 1 teaspoon dried thyme

• 1 bay leaf

• Salt and black pepper to taste

• Fresh parsley for garnish (optional)

Directions

• Sauté the Aromatics:
  Start by turning your Instant Pot to “Sauté” mode. Add a small amount of cooking oil and sauté the chopped onion, sliced celery, and minced garlic for a few minutes until they become fragrant and slightly softened.
• Add Chicken and Broth:
  Place the boneless, skinless chicken breasts or thighs into the Instant Pot, along with the chicken broth, sliced carrots, dried thyme, a bay leaf, and a pinch of salt and black pepper. Stir to combine all the ingredients.
• Pressure Cook:
  Close the Instant Pot lid and make sure the vent is sealed. Change the mode to “High Pressure” and set the timer to cook for about 10 minutes. This allows the flavors to meld and the chicken to become tender.
• Quick Release and Shred:
  Once the cooking cycle is complete, quickly release the pressure by carefully turning the vent to “Venting.” Open the Instant Pot and remove the cooked chicken. Shred it using two forks.
• Add Noodles:
  Set the Instant Pot to “Sauté” mode once more and add the egg noodles. Cook the noodles in the soup until they become tender, which usually takes about 5-7 minutes.
• Serve and Garnish:
  Once the noodles are cooked, discard the bay leaf, adjust the seasoning if necessary, and return the shredded chicken to the Instant Pot. Your Instant Pot Chicken Noodle Soup is ready to be served. For an extra touch, garnish with fresh parsley if you prefer.

Nutritional Benefits

Protein: Chicken is a lean source of protein, which is essential for the body’s growth, repair, and overall health. It provides amino acids that are the building blocks of various tissues and enzymes.

Vitamins: This soup is typically rich in vitamins, especially vitamin A from carrots and vitamin C from vegetables like celery. These vitamins support immune function and overall health.

Minerals: The chicken broth contributes to the mineral content, including essential minerals like potassium, magnesium, and calcium. These minerals play a role in various bodily functions, including maintaining heart health and muscle function.

Hydration: The broth in chicken noodle soup helps keep you hydrated, which is essential for overall well-being. Staying properly hydrated supports digestion, circulation, and body temperature regulation.

Fiber: The vegetables and noodles provide some dietary fiber. Fiber aids in digestion, promotes a feeling of fullness, and supports a healthy gut.