(warning, jumping to recipe can result in missing important information including alternative ingredients and tips. Also, as an Amazon affiliate, I earn from qualifying purchases made via the links on this website.)
Instant Pot Chicken Noodle Soup Recipe is especially perfect on a cold day.
This tasty soup is loaded with flavor thanks to all of the fresh ingredients that go into it.
Easy Instant Pot Chicken Noodle Soup Recipe.
This is a simple recipe that takes about 16 minutes to cook.
I like the many ways that this soup recipe can be personalized.
Did you see my listing for 40 of the Best Crescent Roll Recipes Ever?
There are some really great looking crescent roll recipes listed there. Many of those recipes would go nicely when served with this tasty chicken soup!
To make this recipe you will need an instant pot or pressure cooker. You can find a selection of instant pots at good prices here.
Frequently asked questions about homemade chicken noodle soup.
Like with any other recipe, that recipe result is only as healthy as the ingredients added to it and the method used to prepare it.
When it comes to chicken soup, everything that comes from boiling chicken and its bone is certainly added to the soup nutrition. However, to make the soup more healthy, adding healthy vegetables is usually a good idea.
This soup should be allowed to get to room temperature before covering it and placing into the refrigerator. If properly covered and stored, this soup should keep for about four days.
This soup can be cooled and then transferred to a zip top bag to be frozen for later enjoyment. However, it is recommended that the noodles not be frozen with the broth and instead, new noodles be added when heating up the soup to enjoy.
Tips for making homemade chicken soup.
My soup was made with chicken leg quarters as they are loaded with fat and flavor for this recipe. Feel free to use the chicken cut of your choice.
More tips for you
- Really the best way to add flavor and healthy benefits to a soup recipe is to add additional vegetables. My favorites are chopped celery, broccoli, and peas.
- My soup was made with home-style egg noodles. About any kind of egg noodle should work in this recipe.
- Make this recipe even easier by using already cooked chicken, such as a rotisserie chicken (adding it to the last step), or chicken that has been diced up into pieces.
Personalize instant pot soup.
This is a really easy and tasty chicken soup recipe just the way it is.
However, you can make yours even better.
Try one of these ideas.
- Instead of egg noodles try gemelli pasta, rice, or even a whole wheat pasta.
- Make this into a whole meal by using a whole chicken instead of just pieces.
- Use chicken broth for all or part of the water that is added. You can adjust the seasonings as needed to balance this out.
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About this easy recipe for chicken soup made in an instant pot.
This tasty soup recipe can be made in less than an hour. Certainly, a pressure cooker or instant pot makes this recipe such a convenient option.
To make this recipe we will start by cooking the chicken.
Then we will remove the chicken from the pot and shred it before placing it back into the pot. Lastly we will finish making the soup in the pot with the shredded chicken and remaining ingredients.
Ingredients needed to make Instant Pot Chicken Noodle Soup.
- Chicken. My soup was however made with leg quarters.
- Garlic. Use freshly minced garlic.
- Onion. The onion should however be diced.
- Seasonings as desired. This can include Italian Seasonings, Mediterranean Diet Seasoning Blend, Greek Seasoning Blend, Salt, and/or Pepper.
- Liquid Smoke. A 'secret ingredient' however, that gives this soup a great flavor.
- Water. However, some folks like to use broth and omit or alter the seasonings.
- Carrots. The carrots should be chopped. Feel free to sub in or add in celery, broccoli, or vegetables of choice.
- Egg noodles. However, any medium sized noodle can also work in this recipe too.
How to make this Instant Pot Chicken Noodle Soup Recipe.
Prep time 20 minutes
Cook time 16 minutes + pressure build and release time
Yields 6-8 servings
Expert Tip 👉 It is always a good idea to follow the manufacturer's direction on operating any instant pot or pressure cooker.
Step One: cook the chicken.
- Add the chicken to the instant pot along with the minced garlic, diced onion, seasonings, and liquid smoke.
- Cover the ingredients with the water then seal the lid and pressure valve.
- Cook the ingredients on high for 15 minutes.
- Carefully quick release the the pressure according to the manufacturers directions.
Step Two: shred the chicken.
Carefully remove the chicken from the pot when you are able to. Remove the skin and using two forks (one in each hand) shred the mead, thus also removing it from the bone.
Expert Tip 👉 Use chicken that has been cut into bite sized pieces to omit step two from this recipe!
Step Three: finish making the soup.
Place the shredded chicken back into the instant pot along with vegetable and the noodles. Seal the lid and the pressure valve and cook the ingredients on high for two minutes. Lastly, allow the pressure to thus release naturally before serving.
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Table of contents for this recipe.
Instant Pot Chicken Noodle Soup Recipe, a simple and delicious recipe for homemade soup made from scratch in a pressure cooker.
Instant Pot Chicken Noodle Soup Recipe
Equipment
Ingredients
- 16 oz Chicken -see post for details and alternatives.
- 1 clove Garlic -minced
- ¼ cup Onion -diced
- 2 tsp Seasonings
- 1 tsp Liquid Smoke
- 5 cups Water
- 2 cups Carrots - chopped, see post for details and alternatives
- 2 cups Egg Noodles
Instructions
- Add the chicken to the instant pot along with the minced garlic, diced onion, seasonings, and liquid smoke.
- Cover the ingredients with the water then seal the lid and pressure valve.Cook the ingredients on high for 15 minutes. Carefully quick release the the pressure according to the manufacturer's directions.
- Carefully remove the chicken from the pot when you are able to. Remove the skin and using two forks (one in each hand) shred the meat, thus also removing it from the bone.
- Place the shredded chicken back into the instant pot along with vegetable and the noodles. Seal the lid and the pressure valve and cook the ingredients on high for two minutes.
- Lastly, allow the pressure to thus release naturally before serving.
Recipe Notes
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See DiyandFun.com for details on this recipe.
*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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