Chicken Noodle Soup Instant Pot Recipe

Estimated reading time: 6 minutes 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.

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.