Instant Pot Chicken Noodle Soup

Ingredients

• 30 ml (2 tbsp)olive oil
• 1 medium or 2 smallonion, diced
• 5carrots, thinly sliced
• 3celery stalks, thinly sliced
• 5garlic cloves, pressed
• 500 g (1.1 lb; about 2 medium)boneless, skinless chicken breasts
• 1.66 litres (7 cups)low-sodium vegetable broth
• 3bay leaves
• 7.5 ml (1/2 tbsp; double if using fresh)dried rosemary
• 5 ml (1 tsp; omit for babies under 12 months)salt
• 2.5 ml (1/2 tsp)black pepper
• 250 gegg noodles, cooked separately

Instructions

1. 1

   Sauté aromatics

   Set the Instant Pot to Sauté. Add the olive oil, garlic and onion, and cook for about 2 minutes, until the onion has softened.

2. 2

   Add soup ingredients

   Add the celery, carrots, bay leaves, vegetable broth, rosemary and the 2 whole chicken breasts. Mix well.

3. 3

   Pressure cook

   Close the lid and check that the pressure valve is closed. Choose Soup/Broth mode and set the time to 10 minutes.

4. 4

   Release pressure

   When the 10 minutes are up, let the pressure release naturally for about 15 minutes.

5. 5

   Cook the noodles

   While the pressure releases, bring a pan of water to the boil and cook the noodles.

6. 6

   Open the pot

   Carefully release any pressure that remains, then open the lid.

7. 7

   Shred the chicken

   Transfer the 2 chicken breasts to a clean plate. Shred them with two forks, then return the chicken to the soup.

8. 8

   Set aside baby portion

   If serving a baby under 12 months, remove their portion and adjust the salt and pepper for the rest of the family.

9. 9

   Serve and store

   Add noodles only to the soup you are serving. Refrigerate or freeze any leftovers.

What is chicken noodle soup?

Chicken noodle soup is a familiar American comfort food, combining chicken, vegetables and noodles in broth. This version uses an Instant Pot to cook the chicken and soup base together.

Separate noodle cooking is a useful detail: it lets you add noodles to the portions being served without leaving them to soak in the stored soup.

Nutrition and macros by portion

The nutrition label shows one serving as written: 347 calories, 26g protein, 41g carbs, 9g fat.

The egg noodles and vegetables supply most of the carbohydrates, while the chicken breasts provide much of the protein. Olive oil contributes fat, with the chicken adding some too. For a more balanced plate, serve a portion with a side salad or extra vegetables.

Build flavour with the vegetables

Aromatics: cooking the onion and garlic in olive oil for about 2 minutes softens the onion before the broth goes in.

Vegetables: thinly sliced carrots and celery are added to the pot with the broth, so they cook alongside the chicken.

Keep the chicken whole

Whole breasts: the recipe puts the chicken breasts into the pot intact, then shreds them after cooking. This makes them straightforward to lift out and pull apart with two forks.

Shredding: return the shredded chicken to the broth so it is distributed through the soup.

Mind the pressure-release time

Cook time: set Soup/Broth mode for 10 minutes, then allow about 15 minutes for a natural pressure release. The release period is part of the process, so allow for it when planning your meal.

Opening: carefully release any pressure still in the pot before opening the lid.

Cook the noodles separately

Noodles: boil them separately while the pressure releases, following the noodle packet for their cooking time.

Serving: add noodles only to the soup you plan to eat straight away. Keep the remaining soup and noodles separate for storage.

Adjust seasoning for the table

Salt and pepper: the ingredient list includes both, and the recipe calls for adjusting seasoning for the family after setting aside a portion for a baby under 12 months.

Broth: low-sodium vegetable broth is specified. The recipe notes unsalted broth for babies under 12 months.

What to serve alongside

Bread: serve the soup with crusty bread or toast for dipping into the broth.

Fresh side: a simple green salad can add a crisp contrast to the warm soup.

Recipe notes & tips

• Slice the carrots and celery thinly so they are easy to eat in a spoonful of soup.
• Cook the noodles while the pressure releases to make use of that waiting time.
• Use two forks to shred the chicken while it is still warm.
• Remove the bay leaves before serving.
• Keep cooked noodles separate from leftover soup.

Variations

• Fresh rosemary: use twice the listed amount when substituting it for dried rosemary.
• Chicken thighs: swap in boneless, skinless thighs for a different cut of chicken.
• More vegetables: add extra sliced carrots or celery for a vegetable-heavy bowl.
• Herb change: use thyme in place of rosemary for a different herbal flavour.
• Gluten-free noodles: use a suitable gluten-free noodle and cook it separately according to its packet.

Common mistakes to avoid

• Overcooking the noodles: cook them separately and add them only to the servings being eaten.
• Opening too soon: wait for the 15-minute natural release, then carefully release any remaining pressure.
• Leaving the chicken whole at serving: shred it with two forks and return it to the soup.
• Forgetting the bay leaves: remove them before serving.
• Adding noodles to all the leftovers: keep them separate so they do not sit in the broth.

How to store

Refrigerate leftover soup and noodles separately, or freeze the soup without the noodles. Reheat the soup until hot, then add freshly cooked noodles or the stored noodles for serving.

Frequently asked questions