Chicken Noodle Soup

This Instant Pot chicken noodle soup is the perfect antidote to chilly evenings or a scratchy throat. It’s quick, easy, and packed with flavor, making it a family-friendly favorite. Tender chicken, vibrant vegetables, and a rich, savory broth come together in just 30 minutes, thanks to the magic of the Instant Pot.

Why This Recipe Works

• Speedy & Simple: The Instant Pot cuts cooking time down to a fraction of the traditional stovetop method. 
  
• Nourishing & Delicious: This soup is a powerhouse of protein, vitamins, and comforting flavors.   
• Cold-Weather Comfort: Nothing beats a warm bowl of chicken noodle soup when you’re feeling under the weather or just need a cozy meal.

Ingredients

For the Flavorful Broth:

• 2 pounds chicken (bone-in, mixed pieces like breasts and legs)
• 2 quarts (8 cups) water
• 1 heaping tablespoon Chicken Better Than Bouillon (or 4 chicken bouillon cubes)
• 1 medium Spanish or yellow onion, peeled and quartered
• 1 teaspoon Italian seasoning
• ½ teaspoon lemon-pepper seasoning
• 1 teaspoon crushed garlic
• 2-3 bay leaves
• Kosher salt and freshly ground black pepper (to taste)

For the Soup:

• 2 large carrots, sliced into ¼-inch rounds
• 2 celery stalks, sliced, with leafy tops reserved
• 3 tablespoons fresh parsley, chopped (or 1 tablespoon dried parsley)
• A few sprigs fresh dill (optional, but recommended)
• 2 tablespoons cooking sherry
• ½ tablespoon seasoned salt (or to taste)
• 1-2 cups egg noodles (wide ribbon style preferred)

Instructions

Step 1: Crafting the Broth

1. Combine Ingredients: In the Instant Pot, place the chicken and water, ensuring the chicken is fully submerged.
2. Infuse with Flavor: Add the Better Than Bouillon (or bouillon cubes), quartered onion, Italian seasoning, lemon-pepper seasoning, crushed garlic, bay leaves, salt, and pepper.
3. Pressure Cook: Seal the Instant Pot and cook on high pressure for 10 minutes. Perform a quick release.
4. Strain the Broth: Remove the chicken from the Instant Pot and set aside to cool. Using a slotted spoon, discard the bay leaves and onion.

Step 2: Building the Soup

1. Shred the Chicken: Once the chicken is cool enough to handle, remove the meat from the bones, discarding the skin and cartilage. Shred the chicken into bite-sized pieces.
2. Sauté the Vegetables: Add the sliced carrots, celery (including the reserved leafy tops), chopped parsley, dill (if using), cooking sherry, and seasoned salt to the Instant Pot. Stir well.
3. Pressure Cook Again: Seal the lid and cook on high pressure for 5 minutes. Perform another quick release.

Step 3: Cooking the Noodles

1. Boil Water: While the vegetables are cooking, bring a pot of water to a boil on the stovetop.
2. Cook the Noodles: Add the egg noodles to the boiling water and cook according to the package directions (usually around 8 minutes). Drain and rinse the cooked noodles.

Step 4: Assembling and Serving

1. Combine: Add the shredded chicken back into the Instant Pot with the broth and vegetables. Stir everything together.
2. Serve: Place the cooked noodles in individual bowls and ladle the hot soup over them.
3. Garnish: Garnish with extra fresh parsley or dill, if desired.
4. Enjoy: Savor this comforting and flavorful homemade chicken noodle soup!

Tips for the Best Results

• Fresh is Best: Using fresh parsley and dill will significantly enhance the flavor of your soup.
• Lemon Zest: A squeeze of fresh lemon juice just before serving adds a touch of brightness.
• Make-Ahead Magic: The soup’s flavor deepens if made a day in advance. Store it in the refrigerator, making it perfect for meal prepping.

Frequently Asked Questions

1. Can I use boneless chicken? Yes, you can use boneless chicken, but bone-in chicken adds more richness to the broth.
2. How do I store leftovers? Store the soup and noodles separately in airtight containers in the refrigerator for up to 4 days.
3. Can I freeze this soup? Yes, you can freeze the soup (without the noodles) for up to 3 months.
   
    
   
   Add fresh noodles when reheating.  

Chicken Noodle Soup