Description
How to make tender chicken noodle soup with carrots and celery in your Instant Pot that’s ready in 30 minutes and tastes like pure comfort.
Ingredients
Scale
Base Ingredients
- 2 lbs boneless skinless chicken breasts
- 8 cups low-sodium chicken broth
- 3 large carrots, diced
- 3 celery stalks, diced
- 1 large yellow onion, diced
- 3 cloves garlic, minced
Seasonings
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp turmeric
Noodles and Finish
- 8 oz wide egg noodles
- 2 tbsp olive oil
- 2 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
Instructions
- Sauté Vegetables: Set Instant Pot to sauté mode and heat olive oil. Add onions, carrots, and celery, cooking for 5 minutes until softened. Add garlic and cook 1 minute until fragrant.
- Add Liquid: Pour in chicken broth and scrape up any browned bits from the bottom. Add chicken breasts, bay leaves, thyme, oregano, salt, pepper, and turmeric.
- Pressure Cook: Secure lid and set valve to sealing. Cook on high pressure for 10 minutes. When done, allow natural release for 10 minutes, then quick release remaining pressure.
- Shred Chicken: Remove chicken breasts and shred using two forks. The meat should fall apart easily. Remove and discard bay leaves from the pot before continuing.
- Cook Noodles: Meanwhile, cook egg noodles in a separate pot according to package directions. Drain well and set aside. This prevents them from getting mushy in the soup.
- Combine Everything: Return shredded chicken to the Instant Pot. Add cooked noodles, fresh parsley, and lemon juice. Stir gently and taste for seasoning adjustments.
- Serve Hot: Ladle into bowls immediately while steaming hot. Garnish with extra parsley if desired. The soup is best enjoyed fresh but can be stored for later meals.
Notes
- Cook noodles separately to prevent them from becoming mushy and absorbing too much broth.
- Store soup without noodles for best texture when reheating leftovers.
- Natural pressure release is essential for tender, easily shredded chicken.
- Taste and adjust seasoning at the end since pressure cooking concentrates flavors.
- Soup tastes even better the next day as all the flavors meld together beautifully.
- Freeze in portions without noodles for quick future meals up to 3 months.
Allergy Information: Gluten, Eggs
Nutrition
- Calories: 285 calories
- Fat: 8g
- Carbohydrates: 28g
- Protein: 28g