PrintInstant Pot Golden Chicken Noodle Soup for Comfort
Make a deeply flavorful, soul-satisfying chicken noodle soup with tender chicken and a golden broth quickly using your Instant Pot. This recipe is perfect for meal prep or sharing care.
- Prep Time: 15 min
- Cook Time: 25 min
- Total Time: 40 min
- Yield: 6 servings 1x
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs
- 6 cups low-sodium chicken broth
- 2 cups water
- 1 large yellow onion, quartered
- 3 carrots, roughly chopped
- 3 celery stalks, roughly chopped
- 4 cloves garlic, smashed
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 8 ounces egg noodles
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Place the chicken, chicken broth, water, onion, carrots, celery, garlic, thyme, rosemary, and bay leaf into the inner pot of your Instant Pot.
- Add the salt and pepper. Do not stir excessively.
- Secure the lid and set the vent to the sealing position.
- Select the Manual or Pressure Cook setting and cook on High Pressure for 10 minutes.
- Allow for a Natural Pressure Release (NPR) for 10 minutes, then carefully quick release any remaining pressure.
- Remove the chicken from the pot and shred it using two forks. Set the shredded chicken aside.
- Strain the broth through a fine-mesh sieve into a separate bowl or large pot to remove the solids and achieve a clear, golden broth. Discard the cooked vegetables and herbs.
- Return the strained broth to the Instant Pot. Add the shredded chicken back to the broth.
- Set the Instant Pot to Sauté mode (Normal/Medium heat). Bring the broth to a simmer.
- Add the egg noodles and cook until tender, usually 5 to 7 minutes, stirring occasionally to prevent sticking.
- Taste the soup and adjust salt and pepper as needed.
- Ladle the nourishing soup into bowls and garnish with fresh parsley before serving.
Notes
- For an even deeper golden color, you can briefly sauté the onion, carrots, and celery in a little olive oil on the Sauté function before adding the liquids and pressure cooking.
- This homemade chicken soup freezes well for healthy meal prep. Cool completely before storing in airtight containers.
- If you prefer a thicker soup, add 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water during the last 2 minutes of the noodle cooking time.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 4
- Sodium: 450
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 3
- Protein: 38
- Cholesterol: 110