There’s nothing quite like a steaming bowl of Chicken Noodle Soup to warm your heart and soul! This is my simple and go-to Instant Pot Chicken Noodle Soup — perfect for those busy days when you need a comforting meal in a hurry!
There’s something magical about chicken noodle soup that transcends its simple ingredients. It’s the kind of meal that wraps you in warmth and comfort, making it the ultimate go-to for chilly days, rainy afternoons, or whenever you need a little culinary hug. I love it so much & make it whenever I have a craving!
Imagine coming home after a long day, your cheeks rosy from the cold, and being greeted by the savory aroma of this classic soup simmering away.
The broth is rich and soothing, the chicken is tender and succulent, and the noodles are perfectly cooked, providing that much-needed carb comfort. Each spoonful is a blend of flavors and textures that feels like a warm blanket wrapped around you.
In our busy lives, finding time to create these moments of comfort can be challenging. That’s where the Instant Pot shines—turning this traditionally slow-cooked soup into a quick and easy meal without sacrificing any of the depth and richness that makes it so special.
You can have this heartwarming soup ready in less than 30 minutes, perfect for a weeknight dinner or a lazy weekend lunch.
There you have it—a simple, delicious, and comforting Instant Pot Chicken Noodle Soup. Perfect for those chilly nights or when someone in the family is feeling under the weather. This recipe has become a staple in our home, and I’m sure it will be in yours too. Enjoy!
I hope you love this recipe as much as my family does. Don’t forget to share your kitchen creations with me on social media—tag me in your posts on Instagram! Stay warm and happy cooking!
Instantpot Chicken Noodle Soup
Ingredients
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1 yellow onion diced
- 8 cups chicken broth
- 3 stalks celery chopped
- 2 bay leaves
- 1 tablespoon fresh parsley
- 1 lb chicken breast
- 8 oz egg noodles
- sea salt and pepper
Instructions
- On your instantpot, turn on sauté mode. add oil, garlic and onions to cook until softened. Add in broth, carrots, celery, bay leaves, parsley and chicken breast. Stir to mix up ingredients, then cover with lid making sure the nozzle is on sealing.
- Cook on soup mode high pressure for 10 minutes. When done, release to venting. Allow all pressure to release, then open lid and remove bay leaves. Take out chicken and turn to sauté mode again.
- Shred chicken, then place back in. When soup is at a light simmer, add in egg noodles to cook for another 6-7 minutes until noodles are cooked. Serve warm!
Anonymous
Do you add raw chicken breast or cooked chicken breast?