As the temperatures and leaves drop, I break out my favorite soup dishes — like this instant pot chicken noodle soup recipe! There really is nothing like chicken noodle soup recipes to get you cozy in autumn and winter. Flavorful, savory broth with tender noodles is the best way to have pasta recipes!
And I must admit, I always prefer dishes that can be made in the one, the only: the Instant Pot. Chicken recipes just taste so much better when they’ve been quick-cooked in this technological delight. Juicy and perfect!
Grab your bowls and let’s get this instant pot chicken noodle soup cookin’!
What I Love About This Recipe
Many a chef has waxed poetic about the delights of chicken noodle soup — but allow me to serenade you with the things I particularly love about my instant pot chicken noodle soup recipe!
- Flavorful and nutritious
- Cozy and homey
Instant Pot Chicken Soup Recipe Notes
There is an endless number of chicken noodle soup recipes. What makes this instant pot chicken soup different from all the other dishes? That classic GonnaWantSeconds touch, of course!
Read on for my breakdown of some of the starring ingredients.
Garlic: Garlic makes everything better. Everything. (There’s even garlic ice cream now!) For this recipe, I have you chop some cloves as well as add half of a bulb directly into the pot to steep in the broth. But! There are alternatives. One of my favorites is a wonder called garlic chives — they’re chives that taste like, you guessed it, garlic!
Best Chicken: This instant pot chicken noodle soup recipe calls for a whole raw chicken. Which are usually super cheap and on sale, yay! But how do you know you’re getting the best, freshest raw chicken? Four steps: date, color, smell, and feel.
Better than Broth: I swear by Better than Bouillon cubes. If you’ve made any of my soup recipes before, you’ll know I toss these flavorful nuggets into almost any broth.
They punch up the flavor in a way that regular broth just can’t. If you’ve never tried them, give them a whirl in this instant pot chicken noodle soup recipe! You’ll be glad you did.
Best Instant Pot: Last but not least, let us not overlook the hardware! Getting a good Instant Pot is as important as getting the best ingredients. I love all the reviews and lists from Business Insider — they cover all the bases!
I’ve yet to whip up a batch of soup that doesn’t give me leftovers for days and days. So how best should you store your instant pot chicken noodle soup recipe to make sure the last bite is as good as the first? I got you, friend!
Can You Freeze This?
Yes! Chicken Noodle Soup is definitely freezer-friendly — but. Of course, there’s a but. Noodles are notoriously fickle in the freezer’s low temps. After a while, their structure will breakdown, which means when you thaw and reheat, your noodles will be a bit on the mushy side. But the flavor will still be mouthwateringly good!
If you do store your instant pot chicken noodle soup recipe in the freezer, make sure you fully cool it, then store it in an airtight container. It will last up to six months in your freezer, happy as can be!
Make Ahead Tips
I love that my instant pot chicken noodle soup recipe is a one-pot wonder, but if you want to up the easiness factor, you can follow the first two steps, then store that base in the fridge for three to four days.
When you’re ready, put your base into the Instant Pot, heat it to boiling, and follow the remaining steps. Easy peasy!
How Long Can You Keep This In The Fridge?
I prefer portioning my leftovers for lunches throughout the week. For this instant pot chicken noodle soup recipe, leftovers can last in the fridge (in sealed containers) for up to four days.
I love zesting up the leftover soup portions with toppings like crumbled crackers and croutons. Yum!
More Chicken Soup Recipes
There are chicken soup recipes for every day of the week! Get your calendar out — I’ve got your meals planned for days:
- Chicken Potato Soup
- Chicken Vegetable Soup
- Lemon Chicken Soup
- Creamy Chicken Noodle Soup
- Chicken Tortilla Soup
Instant Pot Chicken Noodle Soup
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 3 stalks celery, cut into 1/2 inch pieces
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 5 cups water
- 1 (3-pound) whole chicken
- 1 tablespoon Better Than Bouillon dissolved in 1/2 cup boiling water, chicken flavor
- 1/4 turnip
- 2 large carrots, chopped into 1/2 pieces
- 1 head garlic, halved
- 2 bay leaves
- 1/4 bunch thyme
- 2 cups egg noodles
- 2 tablespoons parsley, chopped
- Turn Instant pot onto saute function. Add the vegetable oil when display reads "hot". Add the onion, garlic, carrots, and celery, 1 tablespoon salt and 1/8 teaspoon black pepper.
- Cook stirring frequently until the vegetables have slightly softened, about 4-5 minutes. Add 1 cup of water and stir, scraping up the brown bits on the bottom of the pan
- Add 4 cups water and chicken flavor better than bouillon dissolved in water and mix. Add the chicken, turnip, carrots, garlic, bay leaves, and thyme.
- Place the lid on and set the "steam release" knob to "sealing". Set to pressure cook on high for 20 minutes.
- When the pressure cooking cycle has completed, allow it to sit, undisturbed, and completely depressurize for 10 minutes.
- When the pressure cooking cycle has completed, set to "quick release" and wait until cycle has completed.
- Carefully remove the lid (there may still be remaining steam). Remove the chicken and set aside to a large bowl until cool enough to handle.
- Remove and discard turnip, garlic, bay leaves, and remaining thyme stems.
- Set the Instant Pot to high saute and bring the soup to a boil. When at a boil, add the noodles and cook just until al dente, about 4-5 minutes.
- Remove the skin and bones from the chicken and cut into chunks. Liberally season the chicken pieces with salt and pepper and return it to the soup. Adjust seasoning as needed and ladle into individual bowls and serve.
Fans Also Made:
I hope my instant pot chicken noodle soup recipe has cozied up your chilly nights! I love getting those big hunks of bread and making my own bread bowls, or seeking out thick ceramic bowls at thrift stores, or even just eating it straight out of the pot. It’s fall — there are no rules!
What’s your favorite way to eat soup? Let me know in the comments!
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