Is it cold outside or maybe your battling a cold? Nothing helps warm your soul more then a big bowl of homemade Instant Pot Chicken Noodle Soup.
My family loves chicken noodle soup. Until I received an Instant Pot I always made it on the stove top and some times would even make it in the slow cooker. It simmered on my stove top for hours on end. My home smelled amazing. But let’s face it–no one has time for that slow simmering all day soup recipe. I’ve adapted my homemade chicken noodle soup recipe to the Instant Pot, and it tastes just as good as the stove top version (actually better in my humble opinion).
You’ll start by purchasing a whole chicken that has been cut down to an 8-piece. I let my butcher take care of this for me. It cuts down on the prep time. Then, you’ll peel and chop all your veggies. Place the chicken pieces and veggies in the Instant Pot with salt, pepper, and herbs and pour the water on top. No need for boxed stock here because you will be making your own stock by boiling down the chicken and cooking the vegetables. The vegetables will be fork tender and perfect for soup. I’ve found over the years it is so much easier to fish out smaller pieces of chicken then attempt to remove a whole chicken, then remove all the meat from the carcass.
While you strain the pieces of chicken from the soup you’ll also have to beware of all the veggies. We love our chicken noodle soup full of vegetables. After all it’s one of the only ways I can get my three year old to eat veggies. Both my kids (baby and toddler) LOVE this soup. For the baby (and me) I even add in some frozen peas. She loves peas and so do I! So if you have some peas on hand you can add them in.
I learned from my mother in-law that you never cook the noodles in your soup. She taught me to cook them on the side so you have more delicious broth to slurp up. That’s why you’ll see in my recipe that I cook the noodles on the side. So technically–this soup is gluten free if you don’t cook the noodles in with your soup base. I haven’t tested it, but you could cook the noodles in with your soup. Just set your Instant Pot for 1 minute on manual and release the pressure as soon as it’s done. However, just know that you will loose quite a bit of broth. So if your not feeling well or just want a big bowl of comfort to warm your soul. AND you own an Instant Pot make sure you try my easy recipe for Instant Pot Chicken Noodle Soup.
Instant Pot Chicken Noodle Soup
- 10 carrots peeled and chopped
- 6 celery stalks chopped
- 1 onion chopped
- 1 4.5 lb. whole chicken cut into 8 pieces
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 8 cups water
- 1 lb. fine egg noodles
- 1/4 cup parsley
- In a 6 quart Instant Pot place the peeled and chopped carrots, celery, and onions in the pot. Then add the chicken pieces on top. Sprinkle with salt and pepper and pour the water on top. Make sure you do not over fill your Instant Pot.
- Set the Instant Pot on “soup” mode and cook for 35 minutes. Once the Instant Pot is done cooking let it naturally release pressure for 30 minutes.
- While the soup naturally releases pressure cook the fine egg noodles on the stove top per packaging instructions. Set to the side until soup is ready.
- Carefully release the remaining pressure and open the lid. Place a strainer set in a large bowl on the side. Using a large slotted spoon begin scooping out the chicken pieces one at a time. Then carefully pull the chicken off the bone. Repeat until all the chicken has been removed from the soup. I like to run my slotted through the spoon a few extra times to ensure I got all the bones and chicken fat out of the soup. You’ll also want to keep as many vegetables in your soup as possible. *I like to set the pulled chicken in a separate bowl and then stir in all the chicken at once. Once the chicken is in the soup pot, stir in the parsley, ladle soup and noodles into bowls and enjoy.