Instant Pot Chicken Noodle Soup

Instant Pot Chicken Noodle Soup

They say that there are healing properties in chicken noodle soup. I wouldn’t dare say that is not true. However, I think the real healing is in the broth! Using a whole chicken to make this Instant Pot chicken noodle soup, along with the blend of aromatics, is what sets this apart from most. Of course, you can use store-bought broth and boneless skinless chicken breasts. But if you do, don’t expect it to be special. Might as well buy a can of Campbells.

 

Instant Pot Chicken Noodle Soup | The Foodie Eats

 

The Process

Instant Pot Chicken Noodle Soup | The Foodie Eats

Add whole chicken to pot, breast side up. Then add aromatics and seasonings – onion, thyme, garlic, bay leaf, salt, and pepper.

 

Instant Pot Chicken Noodle Soup | The Foodie Eats

Then add 6 cups of water. Lock lid and cook for 35 minutes at high pressure.

 

Instant Pot Chicken Noodle Soup | The Foodie Eats

Once cook time is complete, allow pressure to release naturally for 30 minutes. If there is any pressure left, go ahead and do a quick-release.

 

Instant Pot Chicken Noodle Soup | The Foodie Eats

Remove chicken and transfer to a large bowl. It should be falling apart (which is a good thing!), so you may need to do this a little at a time.

 

Instant Pot Chicken Noodle Soup | The Foodie Eats

Using some sort of strainer, remove all remaining aromatics and chicken remnants from the broth.

 

Instant Pot Chicken Noodle Soup | The Foodie Eats

Add diced onions, celery, carrots, lemon juice, and noodles to broth. Lock lid and cook for 2 minutes at high pressure.

 

Instant Pot Chicken Noodle Soup | The Foodie Eats

Meanwhile, remove all meat from chicken. Discard skin and bones.

 

Instant Pot Chicken Noodle Soup | The Foodie Eats

Once cook time is complete, you’ll need to do a controlled quick-release (meaning only open vent halfway, and open for a few seconds at a time). This type of noodle will cause starchy bubbles that may try to escape through the steam vent if you release too quickly.

 

Instant Pot Chicken Noodle Soup | The Foodie Eats

Return meat to pot and give a good mix. Serve hot!

 

And this is the AMAZING Result…

Instant Pot Chicken Noodle Soup | The Foodie Eats

 

★ Did you make this Instant Pot Chicken Noodle Soup?

Please give it a star rating below! ★

Instant Pot Chicken Noodle Soup | The Foodie Eats

Instant Pot Chicken Noodle Soup

This version of the timeless classic has full-bodied flavors and is ridiculously comforting.
5 from 3 votes
Print Pin Rate
Course: Soup
Cuisine: American
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 12
Calories: 247kcal
Author: The Foodie Eats

Ingredients

  • 5 lb. whole chicken
  • 1 large onion roughly chopped
  • 6 thyme sprigs
  • 1 Tbsp. garlic minced
  • 1 bay leaf
  • 4 tsp. sea salt
  • 1/2 tsp. black pepper
  • 1 cup yellow onions diced
  • 1/2 cup celery diced
  • 1 cup carrots diced
  • 1 Tbsp. lemon juice
  • 12 oz. egg noodles

Instructions

  • Add whole chicken to pot, breast side up. Then add aromatics and seasonings – onion, thyme, garlic, bay leaf, salt, and pepper. Then add 6 cups of water. Lock lid and cook for 35 minutes at high pressure.
  • Meanwhile... chop all your other veggies.
  • Once cook time is complete, allow pressure to release naturally for 30 minutes. If there is any pressure left, go ahead and do a quick-release.
  • Remove chicken and transfer to a large bowl. It should be falling apart (which is a good thing!), so you may need to do this a little at a time. Using some sort of strainer, remove all remaining aromatics and chicken remnants from the broth.
  • Add diced onions, celery, carrots, lemon juice, and noodles to broth. Lock lid and cook for 2 minutes at high pressure.
  • Meanwhile... remove all meat from chicken and shred into bite-size pieces. Discard skin and bones.
  • Once cook time is complete, you’ll need to do a controlled quick-release (meaning only open vent halfway, and open for a few seconds at a time). This type of noodle will cause starchy bubbles that may try to escape through the steam vent if you release too quickly.
  • Return meat to pot and give a good mix. Serve hot!

Nutrition

Calories: 247kcal | Carbohydrates: 24g | Protein: 15g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 66mg | Sodium: 535mg | Potassium: 262mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1920IU | Vitamin C: 5mg | Calcium: 32mg | Iron: 1.3mg

 

And as Always… Please Pin & Share the Love!

Instant Pot Chicken Noodle Soup | The Foodie Eats

 

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3 Comments

  • Reply
    Sourav
    November 2, 2018 at 5:01 am


    I never forget you man… really osm…

  • Reply
    Z
    May 8, 2019 at 6:38 pm


    Gave this recipe a try and it was a success! My 19 month daughter devoured it, which is always a plus!

  • Reply
    Jessica
    August 14, 2019 at 5:24 pm


    I’m relatively new to the Instant Pot and I’ve never had a chicken noodle recipe I really liked. But this was soooo good!!! Definitely a keeper for me. (I used Italian seasoning instead of thyme and the bay leaf for personal preference, but other than that, I followed this exactly and was so happy with the result!) Thank you!

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