Quick Facts
Time: 10 min prep • 15 min cook (incl. pressure) • 25 min total • Yield: 6 bowls • Skill: Easy • Method: Instant Pot (sauté → pressure cook) • Diet: Dairy-free

Introduction

Chicken Noodle Soup is the answer when you want comfort fast, without giving up that deep, all-day flavor. This recipe sautés aromatics for savory depth, pressure cooks for a clean, rich broth, and adds noodles at the end so they stay springy and never soggy. The result is a bright, golden bowl with soft shreds of chicken, sweet carrot coins, and bouncy egg noodles swimming in a broth that tastes like it took hours. If busy nights, sniffly seasons, or last-minute dinner guests are your reality, this pot has your back. The texture is everything: tender chicken, snappy celery, and noodles with a little chew. It’s perfect for families, meal prep, and anyone who loves reliable results with minimal dishes and maximum comfort.

If you love this bowl, you’ll find even more Chicken Noodle Soup recipes that hit the same cozy notes.

Why You’ll Love It

• Weeknight-easy: minimal prep, clear timing.
• Flexible: swap what’s in your fridge.
• Balanced flavor: aromatics, herbs, and just-right seasoning.
• Great leftovers: reheats beautifully for lunches.

Chicken Noodle Soup — Cozy, Reliable, Weeknight-Ready

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• Author: Lily
• Total Time: 25 minutes
• Yield: 6 bowls

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Description

A weeknight-easy Instant Pot chicken noodle soup that layers flavor fast—sautéed aromatics, quick pressure-cooked chicken and broth, and noodles simmered at the end so they stay springy. Bright, golden, cozy.

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Ingredients

• 1 tbsp olive oil

• 1 tbsp unsalted butter (optional)

• 1 medium yellow onion, diced

• 2 large carrots, sliced into coins

• 2 celery ribs, sliced

• 3 garlic cloves, minced

• 1 tsp dried thyme (or 1 tbsp fresh)

• 1 tsp dried parsley (or 1 tbsp fresh), plus more for garnish

• 1 bay leaf

• 1 lb boneless, skinless chicken thighs (or breasts), cut into 2–3 pieces

• 6 cups low-sodium chicken stock

• 1 tsp fine sea salt, plus more to taste

• ½ tsp black pepper

• 6 oz wide egg noodles (about 3 cups)

• 1 tbsp lemon juice (to finish)

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Instructions

1. Select Sauté. Add oil (and butter if using). Sauté onion, carrots, and celery 4–5 min until glossy.

2. Stir in garlic, thyme, parsley, and bay leaf 30 sec to bloom.

3. Add chicken, stock, salt, and pepper. Scrape up browned bits.

4. Seal. Cook High Pressure 8 min (about 5–7 min to come to pressure).

5. Quick release. Remove chicken; shred and return.

6. Set Sauté. Add egg noodles; simmer 4–6 min until tender-springy.

7. Stir in lemon juice. Taste and adjust salt/pepper/lemon.

8. Rest 2 min. Ladle, garnish with parsley, serve.

Notes

• Use low-sodium stock for better control; season at the end.

• For dairy-free, skip the butter.

• Great for leftovers; add a splash of stock when reheating.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: soup recipes
• Method: Instant Pot (sauté → pressure cook)
• Cuisine: American

Ingredients

• 1 tbsp olive oil
• 1 tbsp unsalted butter (optional for richness)
• 1 medium yellow onion, diced
• 2 large carrots, sliced into coins
• 2 celery ribs, sliced
• 3 garlic cloves, minced
• 1 tsp dried thyme (or 1 tbsp fresh)
• 1 tsp dried parsley (or 1 tbsp fresh), plus more for garnish
• 1 bay leaf
• 1 lb boneless, skinless chicken thighs (or breasts), cut into 2–3 pieces
• 6 cups low-sodium chicken stock
• 1 tsp fine sea salt, plus more to taste
• ½ tsp black pepper
• 6 oz wide egg noodles (about 3 cups)
• 1 tbsp lemon juice (to finish)

What each ingredient does:
Olive oil/butter: starts flavor and carries aromatics.
Onion, carrot, celery: classic base sweetness + texture.
Garlic: savory depth.
Thyme & parsley: herb brightness.
Bay leaf: round, brothy backbone.
Chicken: tender protein that enriches the broth under pressure.
Stock: the soup’s body—use low-sodium for control.
Salt/pepper: clarity and warmth.
Egg noodles: classic, quick-cooking comfort.
Lemon juice: lifts and balances at the end.

Pro tip: Use low-sodium stock so you can season perfectly at the end.

Substitutions & Swaps

• Aromatics: leeks for onion; add a pinch of red pepper flakes for gentle heat.
• Protein: leftover cooked chicken or turkey (stir in after pressure cooking); rotisserie works in a pinch.
• Veg: add peas at the end; swap in sliced mushrooms for umami.
• Starch: rice noodles or short pasta; adjust cook time at the end.
• Fats: olive oil only for dairy-free; a drizzle of extra-virgin to finish for richness.
• Diet swaps: use gluten-free noodles or rice for GF; skip butter for DF.

Budget/time savers: rotisserie chicken, frozen mirepoix, or precut carrots and celery.

Equipment Notes

• Must-have: 6-quart Instant Pot or electric pressure cooker; wooden spoon; measuring spoons/cups.
• Nice-to-have: mesh strainer for broth clarity; ladle for easy serving.
• Size notes: a 6-quart fits the batch with room to spare; 8-quart works too—don’t go below minimum fill line.
• Cleanup tip: a quick soak with warm water makes starchy residue lift right off.

Step-by-Step

1. Sauté aromatics (why): Select Sauté. Add oil (and butter if using). Cook onion, carrots, and celery 4–5 minutes until edges look glossy and slightly softened; this builds sweetness.
2. Bloom garlic & herbs: Stir in garlic, thyme, parsley, and bay leaf for 30 seconds until fragrant; blooming spices prevents raw flavors.
3. Add chicken & stock: Nestle chicken pieces in. Pour in stock, salt, and pepper. Scrape the bottom to release browned bits—avoids the Burn warning.
4. Pressure cook: Lock lid, set to High Pressure, 8 minutes. The pot will take ~5–7 minutes to come to pressure.
5. Quick release: Vent carefully. Open lid; the soup should be aromatic with tender chicken.
6. Shred chicken: Transfer chicken to a board; shred with forks. Return to pot.
7. Cook noodles (why at the end): Set Sauté. Stir in egg noodles; simmer 4–6 minutes until fork-tender but springy.
8. Finish & balance: Stir in lemon juice. Taste: add salt for clarity, pepper for warmth, or a splash more lemon for brightness.
9. Rest & serve: Let sit 2 minutes so noodles settle. Ladle into bowls and garnish with parsley.

Doneness cues: noodles tender with a slight chew; vegetables soft but not mushy.

Make-Ahead, Storage & Reheating

• Make-ahead: Chop aromatics 1–2 days early and refrigerate.
• Fridge: Keeps 3–4 days. Noodles absorb broth—add a splash of stock or water on reheat.
• Freeze: Up to 3 months without noodles. Freeze the broth and chicken/veg; add fresh noodles when reheating.
• Reheat: Gentle stovetop simmer or microwave at 50–70% power with a splash of broth or water; squeeze of lemon perks it up.

How to Lighten / Make It Creamy

• Lighten: Skip butter and use extra veggies (zucchini, mushrooms) for body; add more lemon instead of fat.
• Creamy: Stir in a few tablespoons of plain yogurt off heat or blend ½ cup of the soup (no noodles) and stir back in. Temper dairy with hot broth first to prevent curdling.

Toppings, Garnishes & Finishes

• Crunch: buttered croutons or toasted breadcrumbs.
• Fresh: parsley, dill, or sliced scallions; a little lemon zest.
• Tang/Heat: extra lemon, white wine vinegar splash, or chili flakes.
  “A sprinkle, a swirl, a squeeze—your three-second upgrade.”

Sides & Pairings

Serve with crusty bread, warm pita, or simple rice. Add a quick green salad or steamed broccoli. For drinks, try sparkling water with lemon or a light, crisp iced tea.

Want a different vibe tonight? Browse our cozy soup recipes for quick wins all week.

Scaling the Recipe

To double, keep the same cook time; ensure you’re under the Max line and allow extra time to pressurize. To halve, same timing; reduce liquid to keep ingredients submerged. For larger batches, cool quickly in shallow containers for food safety.

Nutrition & Dietary Notes

This soup offers lean protein, some fiber from veg, and modest fat. It’s naturally dairy-free (without butter) and easy to make gluten-free with GF noodles or rice.

Troubleshooting

• Too salty? Add water/stock and a splash of lemon.
• Too bland? Add salt in small pinches and a squeeze of lemon; finish with fresh herbs.
• Too watery? Simmer a few minutes uncovered or add a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water).
• Overcooked noodles? Next time, reduce simmer time; add fresh cooked noodles to leftovers.

FAQs

Can I use frozen or precut ingredients? Yes—frozen mirepoix sautés directly; add a minute to soften.
Best protein swaps? Turkey or rotisserie chicken stirred in after pressure cooking.
How do I keep it from drying out? Add a splash of broth when reheating; stop simmering once noodles are tender.
Dairy-free/gluten-free? Use oil instead of butter; GF noodles or rice work well.
How long does it keep/freeze? 3–4 days in the fridge; up to 3 months in the freezer (no noodles).

Variations

• Lemony Herb: add zest of 1 lemon and extra dill at the end.
• Spicy Chipotle: stir in 1 tsp finely minced chipotle in adobo and balance with ½ tsp honey and lime.
• Creamy Parmesan: finish with finely grated Parmesan and a splash of evaporated milk off heat.

Chef Notes / Test Kitchen Tips

Salting in stages keeps flavors bright: a pinch with the stock, then adjust after lemon. Noodles cook fast—taste at 4 minutes and pull as soon as they’re springy. Expect a done window between 18–22 minutes total active time once the pot is hot.

Conclusion

This weeknight Chicken Noodle Soup works because it layers flavor quickly, cooks cleanly under pressure, and saves the noodles for last so every bowl is bright and springy. Refrigerate leftovers for 3–4 days and refresh with a splash of stock and lemon. If you make it, leave a comment and share your bowl—I can’t wait to see your cozy results.