Introduction to Instant Pot Chicken Noodle Soup
Why Chicken Noodle Soup is a Comfort Food Classic
When it comes to comfort food, few dishes measure up to the rich, savory goodness of chicken noodle soup. This timeless classic warms the heart and soul, perfect for chilly nights or when you're feeling under the weather. The aroma of simmering chicken, fresh vegetables, and herbs creates a homely atmosphere, making it a dish that brings families together around the dining table.
What makes instant pot chicken noodle soup so irresistible is not just its flavor but also its versatility. It’s an easy-to-make dish that can be customized in countless ways—whether you prefer more vegetables or a heartier serving of noodles. Plus, using an Instant Pot cuts down cooking time significantly, allowing you to whip up this comforting bowl in under an hour!
According to the American Institute for Cancer Research, chicken is a great source of protein, while the vegetables add essential nutrients and fiber. This hearty soup is not only satisfying but also a nutritious option that you can feel good about serving your family. So grab your Instant Pot, and let’s dive into this delightful recipe that keeps the goodness flowing from kitchen to table!
Ingredients for Instant Pot Chicken Noodle Soup
Essential ingredients for a savory soup
To create a comforting bowl of instant pot chicken noodle soup, you’ll want to gather these essential ingredients for a flavor-packed experience:
- Chicken Thighs: Opt for 2 pounds of bone-in chicken thighs, which add depth and richness to your soup.
- Seasonings: Don’t forget the 1 teaspoon of kosher salt and ½ teaspoon of black pepper to enhance your flavors.
- Vegetables: You’ll need onions, celery, and carrots—these foundational veggies (1 cup yellow onions, 1 cup celery, and 1 ½ cups carrots) will lend aromatic notes and a satisfying texture.
- Herbs: Fresh thyme and rosemary are your best friends here; they impart a delightful earthiness. Toss in a couple of bay leaves for an extra aromatic boost.
- Noodles: A classic choice—6 ounces of wide egg noodles to make your soup hearty.
- Stock: Use 8 cups of unsalted chicken stock for the best base.
Recommended tools for preparation
Cooking your instant pot chicken noodle soup requires minimal but invaluable tools:
- Instant Pot: The star of the show! It makes cooking a breeze and retains all your essential nutrients.
- Cutting Board & Sharp Knife: Essential for prepping your veggies and chicken.
- Spatula: Handy for sautéing and moving ingredients around in the pot.
With these ingredients and tools in hand, you’ll be well on your way to making a soul-soothing soup that’s perfect for any occasion! For more tips on cooking efficiency, check out resources like The Kitchn.
Preparing Instant Pot Chicken Noodle Soup
Making instant pot chicken noodle soup is not only comforting but also incredibly convenient thanks to the simplicity of pressure cooking. This nourishing dish is perfect for busy weeknights or whenever you need a warm bowl of goodness. Let’s dive into the step-by-step process to create your delicious soup!
Season and Sauté the Chicken
Start by seasoning your bone-in chicken thighs with kosher salt and black pepper. This simple step enhances the meat's flavor and ensures every bite is delicious. Next, select the "Sauté" function on your Instant Pot and let it heat up. Once it reads “Hot,” add a tablespoon of olive oil and place the chicken, meat-side down, into the pot. Allow it to brown for about three minutes without moving it. This creates that golden crust we all love! Flip the chicken and cook for another couple of minutes before transferring it to a clean plate.
Sauté the Vegetables
With the chicken resting, you can now add your aromatic veg such as onions, celery, and carrots. Sauté the onions for a minute until they become tender. Then add the celery and carrots, cooking for an additional minute. Next, stir in the minced garlic along with thyme, rosemary, salt, and pepper. This is where your kitchen will fill with mouthwatering aromas! Cooking spices is a game-changer, as it releases their oils and enhances the soup's flavor profile.
Deglaze the Pot
After sautéing the vegetables, it's time to deglaze the pot. Pour in one cup of chicken stock and use a wooden spoon to scrape up any brown bits stuck to the bottom. Not only does this add flavor, but it also helps prevent the dreaded burn notice on the Instant Pot. Immediately press "Cancel" to stop the sauté function.
Pressure Cook the Soup
Now for the fun part! Return the seasoned chicken to the pot, add in the remaining chicken stock and bay leaves. Ensure the release valve is set to "Sealing," then secure the lid. Select the "Manual" button and set the timer for 7 minutes of high-pressure cooking. After the cooking cycle completes, let the pot naturally release for 10 minutes before manually releasing any remaining pressure.
Shred the Chicken and Cook the Noodles
Remove the chicken thighs from the pot and shred them with a fork, discarding the bones. With the bay leaves removed, turn the Instant Pot back to the "Sauté" setting and bring the soup to a boil. Add in the wide egg noodles and cook for 7 to 8 minutes until they’re tender. Finally, stir the shredded chicken back into the pot and season with salt and pepper to taste. A sprinkle of fresh parsley adds a nice finishing touch!
For more tips on making hearty soups, visit America's Test Kitchen for great guides. Enjoy your warm, hearty serving of instant pot chicken noodle soup — it's the perfect way to nourish your body and soul!
Variations on Instant Pot Chicken Noodle Soup
Creamy Chicken Noodle Soup
Transform your instant pot chicken noodle soup into a creamy delight by stirring in some heavy cream or coconut milk towards the end of cooking. This addition not only enriches the soup’s flavor but also gives it a velvety texture that feels so comforting. You can even add a touch of grated Parmesan for an extra flavor punch.
Chicken Noodle Soup with Vegetables
Elevate the healthiness of your instant pot chicken noodle soup by tossing in a variety of vegetables. Think green beans, spinach, or peas—whatever you have on hand! These additions not only provide nutrients but also add vibrant colors and textures. By incorporating seasonal veggies, you can enjoy a more nutritious meal that is still hearty and satisfying.
For more tips on adding flavors and enhancing your soups, check out EatingWell.
Cooking tips and notes for Instant Pot Chicken Noodle Soup
Storing and Reheating Tips
After making your Instant Pot chicken noodle soup, allow it to cool completely before transferring it to airtight containers. Store them in the refrigerator for up to five days. When reheating, add a splash of chicken stock to prevent the noodles from soaking up too much liquid.
Freezing Techniques
To extend the life of your delicious soup, consider freezing portions. Use individual containers to make serving easy, keeping them fresh for two to three months. When you’re ready to enjoy, defrost overnight in the refrigerator or run the container under cool water for a quick thaw, then reheat gently on the stove. Want more tips on freezing soups? Check out this guide for a deep dive into freezing techniques.
Enjoy your cozy soup!
Serving suggestions for Instant Pot Chicken Noodle Soup
Serving with bread
Pairing your instant pot chicken noodle soup with bread is a delightful way to elevate the meal. A warm, crusty sourdough or a buttery dinner roll invites you to dip and savor every bite. For a lighter option, try serving it with a side of whole grain toast for added texture and fiber. A side of garlic bread could also bring a comforting, rich flavor that complements the soup perfectly.
Garnishing ideas
To enhance the visual appeal and flavor profile of your soup, consider garnishing with fresh ingredients. A sprinkle of chopped parsley adds a vibrant touch and freshness. For a hint of zest, try a squeeze of lemon juice right before serving. You could also incorporate some grated Parmesan cheese for an extra layer of flavor, making your instant pot chicken noodle soup truly irresistible.
Time Breakdown for Instant Pot Chicken Noodle Soup
Preparation Time
In just 20 minutes, you'll have all your ingredients prepped and ready to cook. This includes cleaning and chopping your veggies, seasoning the chicken, and getting everything organized. Prep work is essential for a smooth cooking process!
Cooking Time
Once you’re all set, the Instant Pot does its magic in about 35 minutes. This includes around 15-20 minutes for the pot to build pressure, plus 7 minutes of cooking time under pressure.
Total Time
When you combine the preparation and cooking times, the entire process takes just 55 minutes from start to scrumptious finish. That means you'll be enjoying your hearty Instant Pot chicken noodle soup in no time! Perfect for busy weeknights or a cozy weekend meal.
Explore more about meal prepping and cooking with modern kitchen gadgets here.
Nutritional Facts for Instant Pot Chicken Noodle Soup
Calories per serving
Each serving of this instant pot chicken noodle soup contains approximately 435 calories. This makes it a hearty yet balanced meal option for lunch or dinner, perfect for busy professionals looking for comfort food without the guilt.
Key nutrients
In addition to its calorie count, this delicious soup is packed with essential nutrients:
- Protein: 26g, great for muscle repair and satiety.
- Fat: 25g, including healthy fats from olive oil.
- Carbohydrates: 28g, providing energy for your day.
- Fiber: 3g, promoting digestive health.
- Vitamins: Rich in Vitamin A (4105 IU) and C, supporting your immune system.
For more detailed nutritional insights, check out sources like the USDA FoodData Central or Healthline. Embrace the nourishing goodness of this soup that combines flavor with health!
FAQs about Instant Pot Chicken Noodle Soup
Can I use frozen chicken?
Absolutely! Using frozen chicken in your instant pot chicken noodle soup is a great option if you're short on time. Just increase the pressure cooking time to 11 minutes, and cut your carrots into slightly thicker slices, about ¾-inch. This ensures everything cooks evenly while retaining that hearty flavor.
How do I store leftover soup?
To keep your soup fresh, let it cool completely before transferring it into airtight containers. You can store it in the refrigerator for up to 5 days. If you prefer to freeze it, portion it into individual containers for up to 2 to 3 months. Just remember to add a little extra stock when reheating, as noodles tend to absorb liquid over time.
What can I add for extra flavor?
Want to elevate your instant pot chicken noodle soup? Consider adding a dash of lemon juice or a splash of soy sauce for a unique twist. Fresh herbs like basil or dill can enhance the taste even more, making your soup burst with flavor. Want more ideas? Check out this article on soup flavor boosters for inspiration!
Conclusion on Instant Pot Chicken Noodle Soup
In just 55 minutes, you can whip up a comforting bowl of instant pot chicken noodle soup that warms the soul. This hearty dish, brimming with flavor and nutrition, is perfect for busy weeknights. Enjoy leftovers or freeze some for later—it's a family favorite that never disappoints!
Instant Pot Chicken Noodle Soup: Easy Comfort Food with Turkey Bacon
Equipment
- Instant Pot
Ingredients
- 2 pounds bone-in chicken thighs skin removed, excess fat trimmed
- 1 teaspoon kosher salt plus more for seasoning
- ½ teaspoon black pepper plus more for seasoning
- 2 tablespoons olive oil divided
- 1 cup yellow onions ½-inch dice
- 1 cup celery ¼-inch thick slices
- 1 ½ cups carrots peeled, ½-inch thick slices
- 2 teaspoons minced garlic
- 1 ½ teaspoons chopped thyme or ¾ teaspoon dried
- 1 teaspoon chopped rosemary or ½ teaspoon dried
- 8 cups unsalted chicken stock or broth
- 6 ounces wide egg noodles
- 1 tablespoon chopped parsley
Instructions
- Season chicken thighs on both sides with salt and pepper.
- Select 'Saute' on the Instant Pot. Allow it to heat. The display will indicate 'Hot' when ready.
- Add olive oil to the pot. Once hot, add the chicken meat-side down. Do not move. Cook until the surface lightly browns, about 3 minutes. Use a spatula to release any meat sticking to the pan. Flip and cook for 2 minutes. Transfer to a clean plate.
- Add onions and saute until tender, 1 minute. Add celery and carrots, saute for 1 minute. Add garlic, thyme, rosemary, salt, pepper, and saute for 30 seconds.
- Add 1 cup of chicken stock to the pot, use a spoon to scrape away any browned bits on the bottom. Press 'cancel' on the Instant Pot.
- Add reserved chicken, bay leaves, and the rest of the chicken stock to the pot. Make sure that the release valve is in the 'Sealing' position. Place the lid on the Instant Pot, turn and lock. Press the 'Manual' button on the Instant Pot on high pressure, and then set the timer to 7 minutes using the '+' or '-' buttons.
- It will take about 15 to 20 minutes for the pot to heat up and build up pressure. You will see steam release from the lid, and then the time will start on the display.
- Once cooking time is complete, naturally release for 10 minutes. Cover the valve with a kitchen towel. Use an oven mitt or towel to gently twist the steam release handle on the lid to the 'Venting' position. The initial release will spray moisture around. Carefully remove the cover, opening the top away from you as steam does release.
- Remove the chicken from the pot and transfer it to a cutting board. Once cool enough to handle, discard the bones and shred them into smaller pieces with a fork.
- Remove the bay leaves from the pot and discard them. Select 'Saute' on the Instant Pot. Once the stock starts to boil, add noodles, stir and cook until tender, about 7 to 8 minutes.
- Add the shredded chicken to the pot. Season with salt and pepper to taste. Garnish soup with chopped parsley.
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