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- 1 lb boneless, skinless chicken thighs - 1 medium onion, diced - 3 cloves garlic, minced - 3 medium carrots, sliced - 2 stalks celery, sliced - 6 cups low-sodium chicken broth - 1 teaspoon dried thyme - 1 teaspoon dried oregano - 1 bay leaf - 1 cup egg noodles - Salt and pepper to taste - Fresh parsley, chopped, for garnish You can swap chicken thighs for chicken breasts. They work well too. If you want a veggie option, use chickpeas or tofu. You can also use vegetable broth to keep it vegetarian. For noodles, any type of pasta can work. Just adjust cooking time if needed. When buying chicken, look for firm pieces with no discoloration. For the veggies, choose onions that feel heavy and firm. The garlic should be plump and not sprouted. Carrots should be crisp and colorful, while celery should be bright green. Fresh parsley should smell good and feel fresh, not wilty. First, set your Instant Pot to the Sauté function. Heat it up until hot. Add 1 tablespoon of oil to the pot. Once the oil is hot, add the diced onion. Sauté for about 3-4 minutes. You want the onion to be soft and fragrant. Next, toss in the minced garlic, sliced carrots, and celery. Cook this mix for another 2-3 minutes. The veggies should be soft and smell great. Now, it’s time to add the star of the dish: the chicken thighs. Place them in the pot with the veggies. Pour in 6 cups of low-sodium chicken broth. This broth adds deep flavor. Sprinkle in 1 teaspoon of dried thyme and 1 teaspoon of dried oregano. These herbs add aroma and taste. Season with salt and pepper to your liking. Finally, toss in the bay leaf. Stir everything together to mix well. Close the lid of the Instant Pot securely. Set it to Pressure Cook on high for 10 minutes. Make sure the steam valve is on sealing. When the cooking time is up, let it release pressure naturally for 5 minutes. After that, switch the valve to venting. Carefully open the lid. Use tongs to remove the chicken thighs. Shred the chicken with two forks into bite-sized pieces. Stir the shredded chicken back into the soup. Turn the Instant Pot back to the Sauté setting. Add 1 cup of egg noodles to the pot. Cook for about 5 minutes. You want the noodles to be tender. Taste the soup and adjust the seasoning with more salt and pepper if needed. Don’t forget to remove the bay leaf before serving. Enjoy your warm, comforting soup! To make your soup heartier, add more veggies. You can toss in potatoes or green beans. These add bulk and flavor. You can also use more chicken. Shredded rotisserie chicken works great. Just add it in during the last steps. This gives you a thicker, more filling soup. If you want to change the taste, try adding spices. A pinch of paprika adds warmth. A squeeze of lemon juice brightens the soup. Fresh herbs, like dill or basil, can also enhance the flavor. Taste the soup often. Adjust salt and pepper to your liking. Prep the veggies in advance. Chop onions, carrots, and celery the night before. Store them in the fridge. You can also use frozen veggies. They cook quickly and save you time. If you have leftover chicken, use it instead of raw chicken. This cuts down on cooking time. {{image_4}} You can make this soup healthier by swapping out some ingredients. For a low-carb version, skip the egg noodles. Instead, add zucchini noodles or cauliflower rice. These options keep the soup light and still tasty. If you need a gluten-free choice, ensure the broth and noodles are gluten-free. This way, everyone can enjoy it. You have many choices when it comes to proteins. You can use skinless chicken breasts instead of thighs. If you want a different protein, turkey works well too. For a vegetarian option, try chickpeas or lentils. You can also mix in more veggies like spinach, bell peppers, or green beans. This adds color and nutrients to your soup. To change the flavor, experiment with spices and herbs. Try adding fresh herbs like dill or basil. For a spicy kick, toss in some crushed red pepper flakes. You can also stir in a splash of lemon juice for brightness. Each small change can make a big difference in taste and keep your soup exciting! To store your leftover Instant Pot chicken noodle soup, let it cool first. Pour it into an airtight container. Make sure to leave some space at the top. This helps prevent spills when freezing. Seal the container tight and place it in the fridge. Your soup will stay fresh for about 3 to 4 days. When you're ready to enjoy your soup again, take it out of the fridge. You can reheat it on the stove or in the microwave. If using the stove, pour the soup into a pot. Heat it over medium heat, stirring often. This helps it warm evenly. If using the microwave, place the soup in a microwave-safe bowl. Heat it for about 2 to 3 minutes. Stir halfway through. Make sure it’s hot all the way through before you eat. If you want to keep your chicken noodle soup longer, freezing is a great option. Use freezer-safe containers or heavy-duty freezer bags. Make sure to leave space for the soup to expand. Label the bags with the date. You can freeze the soup for up to 3 months. When you're ready to eat, let it thaw overnight in the fridge. Then, reheat it as described above. Enjoy the comfort of homemade soup anytime! Yes, you can use frozen chicken. Just keep in mind that cooking time will change. If using frozen chicken, set the Instant Pot to cook for 15 minutes instead of 10. This ensures the chicken cooks thoroughly and remains tender. Remember, always check the internal temperature of the chicken after cooking. It should reach 165°F. The soup lasts about 3 to 4 days in the fridge. Store it in a sealed container to keep it fresh. If you want to enjoy it longer, consider freezing some. Always check for any off smells or changes in texture before eating. Yes, you can make this soup on the stove. Start by sautéing the onions, garlic, carrots, and celery in a pot. Then, add the chicken, broth, herbs, and seasonings. Let it simmer for about 30 minutes, or until the chicken is cooked through. Shred the chicken, stir in the noodles, and cook until they're tender. Using a pot may take longer, but the soup will still taste amazing! This blog post shared all you need for a tasty soup. We covered ingredients, cooking steps, and handy tips. You learned how to make the soup heartier and adjust flavors. We also explored healthy swaps and easy ways to store leftovers. Enjoy trying these ideas to create your perfect bowl. You can make a warm, delicious soup that fits your taste and needs. Get cooking and savor the comfort of your creation!

Instant Pot Chicken Noodle Soup

Warm up with a bowl of nourishing Instant Pot chicken noodle soup that’s quick and easy to make! This comforting recipe blends tender chicken, fresh veggies, and hearty egg noodles in a flavorful chicken broth. Perfect for chilly days or when you need a soothing meal. Dive into this delicious dish and learn how to prepare it in just 30 minutes! Click to explore the full recipe and bring home the warmth today!
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Ingredients
  

1 lb boneless, skinless chicken thighs

1 medium onion, diced

3 cloves garlic, minced

3 medium carrots, sliced

2 stalks celery, sliced

6 cups low-sodium chicken broth

1 teaspoon dried thyme

1 teaspoon dried oregano

1 bay leaf

1 cup egg noodles

Salt and pepper to taste

Fresh parsley, chopped, for garnish

Instructions
 

Begin by setting your Instant Pot to the Sauté function. Once the inner pot is hot, add 1 tablespoon of oil. Introduce the diced onion and sauté for approximately 3-4 minutes until the onion becomes translucent and fragrant.

    Next, incorporate the minced garlic, sliced carrots, and celery into the pot. Continue sautéing for an additional 2-3 minutes until the vegetables start to soften and the aromas are released.

      Add the boneless chicken thighs to the pot, then pour in the low-sodium chicken broth. Sprinkle in the dried thyme, dried oregano, and season with salt and pepper. Toss in the bay leaf as well. Stir all the ingredients together to ensure they're evenly combined.

        Close the lid securely on the Instant Pot. Set it to Pressure Cook on high for 10 minutes, making sure that the steam valve is turned to sealing.

          Once the cooking duration concludes, allow for a natural pressure release for 5 minutes. Afterwards, carefully switch the valve to venting to release any remaining steam before opening the lid.

            Carefully remove the cooked chicken thighs from the pot. Using two forks, shred the chicken into bite-sized pieces. Add the shredded chicken back into the soup base and stir well.

              Turn the Instant Pot back to the Sauté setting. Add the egg noodles into the soup and cook for an additional 5 minutes, or until the noodles are tender and cooked through.

                Taste the soup and adjust the seasoning with additional salt and pepper if needed. Don’t forget to discard the bay leaf before serving.

                  Serve the soup hot, garnished with freshly chopped parsley for a colorful and flavorful finishing touch.

                    Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 6

                      Presentation Tips: Ladle the soup into vibrant bowls and sprinkle with extra parsley. Accompany with crusty bread for a comforting meal!