This is a quick and easy chicken noodle soup recipe under 30 minutes for instant pot. The best comfort meal in a bowl.
Estimated reading time: 6 minutes
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Who could say no to a good bowl of homemade chicken noodle soup? The cold winter nights are the perfect time to enjoy a warm and comforting bowl of chicken soup. It has chicken, noodles, vegetables, herbs, and everything else to make it the best comfort meal in a bowl.
Imagine slurping noodles dunked in the flavoursome chicken noodle soup while sitting by the fireplace.
However, it is one of those easy chicken recipes that are in demand throughout the year, irrespective of the season.
Recipe Highlights
- one pot soup recipe
- easy instant pot recipe
- gluten-free and nut free
- requires only 30 minutes
- wholesome and nourishing
Flavouring Agents For Soup
These 5 ingredients transform a bland chicken soup into a delicious bowl of goodness.
- Celery: The celery stalk gives a sweet, aromatic, and lingering taste to the chicken soup. Use only the stalks and not the leaves.
- Garlic: It is the soul of chicken noodle soup. How much garlic is enough? I leave that decision up to you. I usually add a whole garlic pod.
- Ginger: The finely chopped ginger gives a spicy and warming taste to the soup.
- Coriander Stalks: Don’t throw away coriander stalks. They are a flavour bomb. The addition of coriander stalks makes this chicken noodle soup more aromatic and flavoursome.
- Fresh Thyme: The sweetness of thyme, when combined with ginger, garlic, and celery, does something magical to the chicken soup broth.
Best chicken for making soup
- Any chicken with the bone-in gives much more flavour to the broth than a boneless piece. Pick the chicken piece with a lot of flesh/meat to shred easily.
- However, you can use chicken breasts as well. It is easy to shred and cook. This chicken noodle soup is made with boneless chicken breast.
- If you are using frozen chicken, thaw it at room temperature or as per packet instructions before adding it to the soup.
How To Make Chicken Soup
The best part of this chicken noodle soup is the broth made from scratch. And the instant pot cooking process makes it richer and more intense in taste.
Sauteeing: Set the SAUTE Mode of IP for 5 minutes. Add oil, garlic, ginger, celery, coriander stalks, thyme, bay leaf, and onion. Saute for 1 minute to release the aroma. Add chopped carrot and saute for a minute.
Cook Chicken: Add chicken breast and saute until they turn pale white (image 4). Add chicken stock or plain water. Season with salt and pepper. Set PRESSURE COOK Mode for 5 minutes.
Shred Chicken: After 5 minutes, remove the cooked chicken from the broth (image 6). Rest it for 5 minutes, covered with foil. Later, shred it. Keep aside.
Noodles: Add dry noodles to the chicken broth (image 7). Set the PRESSURE COOK Mode for 5 minutes.
Final Touch: Once noodles are cooked, add shredded chicken, spinach leaves, and seasoning (if required). Stir to combine.
Chicken Noodle Soup is ready!
Serving Suggestion
You can serve the chicken noodle soup as a one-pot meal.
To make it more delicious, top it with fried eggs, crispy noodles, fried garlic, roasted peanuts, fresh spring onion, chilli oil, or seaweed.
You can serve some dumplings on the side or a delicious Chinese Cucumber Salad.
FAQs Related To Chicken Soup
This is a versatile chicken soup. Apart from noodles, you can add spaghetti, angel hair pasta, tagliatelle, or orzo pasta to this chicken soup. To make it gluten-free, use rice noodles or gluten-free pasta.
Yes, you can. But stock makes the soup much more flavoursome. Hence, I highly recommend using stock. Add 1 stock/bouillon cube and water if the stock is not in hand.
Yes, you can. Use a heavy-duty casserole with a tight-fitting lid. The cooking time might increase as chicken takes longer duration to cook on the stovetop.
Allow the soup to cool down. Transfer to an airtight container. Store in the refrigerator for 1 – 2 days. After 2 days, the taste is not the same. Use glass or ceramic container rather than plastic to store the soup. If you plan to freeze the chicken soup, I suggest not adding noodles.
More Soup Recipes
- Broccoli Soup
- Minestrone Soup
- Green Peas Soup
- Vegetable Thukpa
- Mulligatawny Soup
- Creamy Corn Soup
- Curried Pumpkin Soup
- Vegetable Barley Soup
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Instant Pot Chicken Noodle Soup Recipe
- Instant Pot
Ingredients
- 500 gram boneless, skinless chicken breast
- 100 gram egg noodles
- 4 tablespoon cooking oil
- 1 bay leaf
- 1 tablespoon finely chopped ginger
- 1 tablespoon minced garlic
- 2 tablespoon finely chopped celery
- 2 tablespoon finely chopped coriander stalks
- 1 teaspoon thyme
- ½ Cup chopped onion
- 1 Cup finely chopped carrot
- 1 litre chicken stock or water
- 1 teaspoon soy sauce
- Salt and pepper to taste
- 2 Cup baby spinach leaves
Instructions
- Clean, wash, and pat dry the chicken.
- Set the SAUTE Mode of IP for 5 minutes. Add oil, garlic, ginger, celery, coriander stalks, thyme, bay leaf, and onion. Saute for 1 minute to release the aroma. Add chopped carrot and saute for a minute to soften the vegetable.
- Add chicken breast and saute nicely till they turn pale white in color. Add chicken stock or plain water. Season with salt and pepper. Cancel the SAUTE Mode of IP. Set PRESSURE COOK Mode for 5 minutes. Close the lid.
- After 5 minutes, when the IP beeps. Release the steam and open the lid. Remove the cooked chicken from the broth. Set it aside.
- Add dry noodles to the chicken broth. Close the lid. Set the PRESSURE COOK Mode for 5 minutes to cook the noodles in the broth.
- Meanwhile, shred the cooked chicken. Discard the bones if any.
- Once noodles are cooked, open the lid of the IP and add shredded chicken, spinach leaves. Stir to combine. Taste and adjust the seasoning.
- Serve chicken noodle soup warm with the topping of your choice.
Recipe Notes:
- If the fresh thyme is not available use dry.
- If you are using frozen chicken, thaw it at room temperature or as per packet instructions before adding to the soup.
- If the stock is not in hand add 1 stock/bouillon cube along with 1 liter of water.
- Instead of spinach, you can add any other green leafy vegetable of your choice in the chicken soup such as bok choi, kale etc.
- The best way is in a saucepan on the stovetop. After keeping in the refrigerator, the chicken soup thickens a bit. Add ¼ cup fresh stock and heat it over medium flame on the stovetop.
- If you plan to freeze the chicken soup, I suggest not adding noodles. Freeze only the chicken broth. Add noodles while reheating the soup. Else, you will end up with mushy noodles gooey mess.
Melissa Griffiths says
One of my favorite easy, wholesome, and cozy meals! Love it!
Hina Gujral says
It is one of my favorite comfort meals too 🙂
Karly says
This looks incredible! Those noodles are seriously unreal- MUST try!
Hina Gujral says
Thank you. I love chicken noodle soup to the core.
Asma Sheikh says
Hi Hina,
Looks yummy and healthy. Going to try for my 3 years old daughter.
Hina Gujral says
Hope the lil food lover enjoys my soup recipe.
phx cooks says
That look so yummy! Thanks for your recipe. This dish is very good for health. I will try to mimic your recipe and I hope it looks as delicous as your.
Hina Gujral says
Hope you like it!
Shruthi says
Hey this was our dinner last night and it was absolutely delicious 🙂
Hina Gujral says
Great!
Lakshmi reddy says
Looks very healthy! Will definitely try this out
Hina Gujral says
Hope you enjoy making it!