Name: Pot Chicken Noodle Soup: 7 Comforting Reasons to Enjoy
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1.5 pounds boneless, skinless chicken thighs; 3 medium carrots, peeled and sliced; 2 celery stalks, sliced; 1 medium yellow onion, diced; 3 garlic cloves, minced; 6 cups chicken broth; 6 ounces egg noodles; 2 tablespoons olive oil; 2 teaspoons fresh thyme, chopped (or 1 teaspoon dried); 1 bay leaf; Salt and freshly cracked black pepper, to taste; 1 tablespoon lemon juice (optional)

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Pot Chicken Noodle Soup has become my go-to comfort food, especially during chilly days. This quick and easy homemade chicken noodle soup is made effortlessly in the Instant Pot, making it perfect for those cozy nights when you crave something warm and satisfying. It’s not just delicious; it’s also a nutritious meal that brings the whole family together. Let’s dive into this delightful recipe!

Why You’ll Love This Pot Chicken Noodle Soup

This Instant Pot Chicken Noodle Soup will quickly win your heart for several reasons. First, it’s a quick chicken noodle soup that you can whip up in just 45 minutes, thanks to the pressure cooker method. Second, it’s packed with protein from the boneless, skinless chicken thighs, making it a healthy chicken noodle soup choice. Third, you can easily customize it by adding your favorite vegetables, making it a versatile option for picky eaters. Fourth, it’s gluten-free, catering to those with dietary restrictions. Fifth, the rich and savory broth combined with tender noodles creates a comforting experience. Lastly, this recipe is perfect for meal prep, allowing you to enjoy a warm bowl anytime you need a pick-me-up.

Pot Chicken Noodle Soup: 7 Comforting Reasons to Enjoy - Pot Chicken Noodle Soup - main visual representation

Ingredients for Pot Chicken Noodle Soup

Gather these items:

1.5 pounds boneless, skinless chicken thighs
3 medium carrots, peeled and sliced
2 celery stalks, sliced
1 medium yellow onion, diced
3 garlic cloves, minced
6 cups chicken broth
6 ounces egg noodles
2 tablespoons olive oil
2 teaspoons fresh thyme, chopped (or 1 teaspoon dried)
1 bay leaf
Salt and freshly cracked black pepper, to taste
1 tablespoon lemon juice (optional)

How to Make Pot Chicken Noodle Soup Step-by-Step

Step 1: Press the ‘Sauté’ button on the Instant Pot and add olive oil. When shimmering, add diced onions, sliced carrots, and celery. Stir every couple of minutes until veggies soften, about 5 minutes.
Step 2: Stir in minced garlic and thyme. Cook for 30 seconds until fragrant. Add the bay leaf.
Step 3: Place chicken thighs on top of the veggies. Pour in chicken broth, ensuring chicken is mostly submerged. Sprinkle in salt and pepper (start with about 1 teaspoon salt and ½ teaspoon pepper).
Step 4: Seal the Instant Pot lid, turn valve to ‘Sealing,’ and set to ‘Manual’ or ‘Pressure Cook’ on high for 12 minutes.
Step 5: Let the pressure release naturally for 10 minutes, then carefully turn the valve to ‘Venting’ to release leftover steam. Open lid, remove chicken thighs, and shred with two forks.
Step 6: Press ‘Sauté’ again, add egg noodles and shredded chicken back to the pot. Cook, stirring occasionally, until noodles are tender, about 5-7 minutes.
Step 7: Stir in fresh lemon juice if using. Taste and adjust salt and pepper. Remove the bay leaf. Serve immediately.

Pro Tips for the Best Pot Chicken Noodle Soup

Keep these in mind:

Always use fresh herbs for a more vibrant flavor.
For a creamy chicken noodle soup, add a splash of cream or milk at the end.
Don’t skip the lemon juice; it brightens the flavor of the soup.
Make sure the chicken is fully cooked before shredding for the best texture.

Best Ways to Serve Pot Chicken Noodle Soup

This soup is delicious on its own but can be paired with a few simple sides. Consider serving with warm, crusty bread or a fresh side salad. You can also top it with fresh herbs or a sprinkle of Parmesan cheese for an extra flavor boost.

How to Store and Reheat Pot Chicken Noodle Soup

To store, let the soup cool completely before transferring it to an airtight container. It can last in the fridge for up to 4 days. To reheat, simply heat it on the stovetop or in the microwave until warmed through. This soup also freezes well, making it ideal for meal prep!

Frequently Asked Questions About Pot Chicken Noodle Soup

What’s the secret to perfect Pot Chicken Noodle Soup?

The secret to perfect homemade chicken noodle soup lies in the balance of flavors. Using fresh ingredients and allowing the soup to simmer enhances the taste, making it comforting and satisfying.

Can I make Pot Chicken Noodle Soup ahead of time?

Absolutely! This pressure cooker chicken noodle soup can be made a day in advance. Just store it in the fridge and reheat when you’re ready to enjoy.

How do I avoid common mistakes with Pot Chicken Noodle Soup?

To avoid common mistakes, ensure you don’t overcook the noodles, as they can become mushy. Always taste and adjust seasoning before serving to suit your palate.

Variations of Pot Chicken Noodle Soup You Can Try

There are many delicious variations you can explore! Consider adding chicken noodle soup with vegetables like spinach or kale for added nutrients. You can also make a low-calorie chicken noodle soup by reducing the amount of noodles or using whole grain alternatives. For a more traditional flavor, try adding corn or peas!

For more tips on making the best chicken noodle soup, check out this cheesy chicken noodle soup recipe.

Additionally, if you’re interested in exploring other comforting soups, you might enjoy this vegetable barley soup recipe.

Lastly, for a delicious twist, consider trying out this chicken glass noodle soup recipe.