Instant Pot Chicken Noodle Soup
Flavourful and super easy Instant Pot Chicken Noodle Soup recipe with whole chicken and your choice of noodles that need no pre-cooking and come out just perfect.
Flavourful and super easy Instant Pot Chicken Noodle Soup recipe with whole chicken and your choice of noodles that need no pre-cooking and come out just perfect.
- 2 leaves
- 3 large carrots peeled and chopped
- 2 tsp garlic powder
- 1 tsp oregano
- 1 1/2 tsp garlic powder
- 1 tsp basil
- 3 leaves
- 1 1/2 tsp oregano
- 1 3/4 tsp salt
- 2 1/2 tsp salt
- 2 lbs chicken*
- 1 small onion peeled and whole**
- 2 large carrots peeled and chopped
- 3 peppercorns
- 10 cups water or to max line (2/3 full)***
- 8 oz (2 cups) any pasta
- 1/2 bunch dill or parsley finely chopped
- 3 lbs chicken*
- 1 small onion peeled and whole**
- 5 peppercorns
- 15 cups water or to max line (2/3 full)***
- 1 1/2 tsp basil
- 12 oz (3 cups) any pasta
- 1 bunch dill or parsley finely chopped
- Carbohydrate 6.03878482142857 g
- Cholesterol 0 mg
- Fat 0.11130119047619 g
- Fiber 1.32956428437928 g
- Protein 0.798283035714286 g
- Saturated Fat 0.0277938392857143 g
- Serving Size 1 1 (6 Qt.), 11 (8 Qt.) serving (458g)
- Sodium 15.6445476190476 mg
- Sugar 4.70922053704929 g
- Trans Fat 0.0298669642857143 g
- Calories 26 calories
Step-by-step
- In Instant Pot, place chicken, onion, carrots, bay leaves and peppercorns.
- Add cold water enough to fill up to 2/3 full line or approximately 10 cups.
- Close the lid, set pressure vent to Sealing and press Pressure Cooking for 30 minutes.
- After, your Instant Pot needs to bring pressure down before you can open it, which will be indicated by a dropped down float valve. You can let it do it on its own which will take at least 30 minutes - Natural Release. OR you can do Quick Release by turning pressure valve to Venting position, which takes 3-4 minutes.
- Open the lid and using a mesh strainer discard any foam, onion, bay leaves and peppercorns.
- At this point chicken is so cooked, you can easily break it into pieces with a long utensil right inside the pot. Remove bones if you wish (they are super soft, so I take out only big ones).
- Add salt, oregano, basil, garlic powder and pasta. Stir, close lid, turn on Keep Warm and let pasta “cook” for 15 minutes if using gluten free or egg noodles, and 25 minutes if using whole wheat pasta.
- Open, add dill and serve hot.
My Go-To Instant Pot Chicken Noodle Soup: A Busy Mom's Best Friend
Life as a working mom is a whirlwind. Between early mornings, school runs, demanding meetings, and the never-ending to-do list, finding time for a healthy, home-cooked meal often feels like an impossible task. That’s where my Instant Pot Chicken Noodle Soup recipe comes in. This isn’t just any chicken noodle soup; it's a lifesaver, a delicious shortcut to a comforting and nutritious meal that takes mere minutes of hands-on effort.
I discovered the magic of the Instant Pot a few years ago, and it's completely transformed my approach to cooking. Before, the thought of making soup from scratch felt daunting. The chopping, simmering, and constant monitoring felt like an insurmountable hurdle in my already jam-packed day. But the Instant Pot? It's a game-changer. I can throw all the ingredients in, set the timer, and walk away, knowing that a steaming bowl of deliciousness awaits me when I return. This soup is so incredibly versatile too. I can adapt it depending on what’s in my fridge – different vegetables, noodles, or even herbs – making it a perfect solution for using up leftover ingredients and minimizing food waste.
The beauty of this recipe lies in its simplicity. No need for complicated techniques or hours of preparation. Just toss in the chicken, vegetables, and broth, and let the Instant Pot work its magic. The result? Tender, juicy chicken, perfectly cooked vegetables, and a rich, flavorful broth that warms the soul. I often double the recipe to have leftovers for lunches throughout the week, making it even more efficient and time-saving. The convenience alone is worth its weight in gold, allowing me to spend more time with my family and less time stressing over dinner.
Beyond the convenience, this soup is also incredibly healthy. It's packed with protein from the chicken, essential vitamins and minerals from the vegetables, and the carbohydrates from the noodles provide sustained energy. It's the perfect fuel for busy days and a great way to ensure my family is getting the nutrients they need. And the best part? Even my picky eaters love it! The rich and flavorful broth is irresistible, and the tender chicken and noodles are a hit with everyone. So, if you’re a busy mom (or anyone, really!) looking for a quick, easy, and healthy meal solution, give my Instant Pot Chicken Noodle Soup recipe a try. You won't be disappointed.
Tips and Variations:
- Customize your vegetables: Feel free to add other vegetables like celery, zucchini, or green beans.
- Spice it up: Add a pinch of red pepper flakes for a little heat.
- Make it creamy: Stir in a dollop of cream or sour cream at the end.
- Add some greens: Spinach or kale wilt beautifully into the hot soup at the very end.
- Use different noodles: Experiment with different types of pasta – egg noodles, rice noodles, or even gluten-free options.
- Make it a complete meal: Add cooked rice or quinoa for extra heartiness.
This Instant Pot Chicken Noodle Soup is more than just a recipe; it’s a testament to the power of efficient cooking and the joy of a wholesome, delicious meal shared with loved ones. It's my little secret weapon for navigating the chaos of motherhood and ensuring we always have something warm, comforting, and nutritious on the table, even on the busiest of days. Give it a try and let me know what you think!
