Instant Pot Chicken Noodle Soup with Homemade Egg Noodles

Hearty Instant Pot Chicken Noodle Soup with Homemade Egg Noodles

Craving a comforting bowl of chicken noodle soup but don’t want to spend hours in the kitchen? Look no further than this Instant Pot Chicken Noodle Soup recipe! With the magic of the Instant Pot, you can have a warm and satisfying bowl of soup ready in no time. Plus, we’re taking it up a notch by adding homemade egg noodles for an extra touch of love and nostalgia. In this blog post, we’ll walk you through the process of making this delicious soup from scratch, answer some frequently asked questions, provide helpful tips and variations, and even offer keto and low-carb versions. Let’s get cooking!

Frequently Asked Questions (FAQs)

Q: Can I use store-bought egg noodles instead of making them from scratch? A: Absolutely! While homemade egg noodles add a special touch to this soup, you can certainly use store-bought egg noodles for convenience.

Q: How long does this soup last in the refrigerator? A: This soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Simply reheat it on the stovetop or in the microwave before serving.

Q: Can I freeze this soup? A: Yes, you can freeze this soup for later enjoyment. Allow it to cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.

Ingredients:

Chicken Noodle Soup:

  • 1 tablespoon olive oil, coconut oil, or butter
  • 1 large onion, diced
  • 1 tablespoon minced garlic
  • 1 bag mini carrots or 3 cups chopped carrots
  • 1 bunch celery, diced (about 5 cups), including leafy tops
  • 2-3 fresh or frozen chicken breasts (about 3 cups cooked chicken)
  • 1/2 cup fresh curly parsley, chopped
  • 6 cups chicken broth* (or water with Better than Bouillon)
  • 1/4 cup Better than Bouillon (organic, reduced-sodium chicken)
  • 1 1/2 tablespoons dried basil
  • 2 tablespoons dried oregano
  • 2 tablespoons dried tarragon
  • 1 bay leaf
  • 1 cup heavy cream

Instructions:

Step 1: Sauté Aromatics

  1. Set your Instant Pot to the sauté function and add olive oil, coconut oil, or butter.
  2. Once hot, add diced onions and minced garlic. Sauté until onions are translucent and fragrant.

Step 2: Add Vegetables and Chicken

  1. Add mini carrots, diced celery (including leafy tops), and fresh parsley to the Instant Pot.
  2. Place fresh or frozen chicken breasts on top of the vegetables.

Step 3: Add Broth and Seasonings

  1. Pour chicken broth (or water with Better than Bouillon) over the chicken and vegetables.
  2. Add Better than Bouillon, dried basil, dried oregano, dried tarragon, and a bay leaf to the Instant Pot.

Step 4: Pressure Cook

  1. Secure the lid on the Instant Pot and set the valve to the sealing position.
  2. Cook on high pressure for 8 minutes.
  3. Once the cooking cycle is complete, allow for a natural pressure release for 10 minutes before manually releasing any remaining pressure.

Step 5: Shred Chicken and Add Cream

  1. Carefully remove the chicken breasts from the Instant Pot and shred them using two forks.
  2. Return the shredded chicken to the Instant Pot and stir in heavy cream.

Step 6: Prepare Homemade Egg Noodles (Optional)

  1. While the soup is cooking, prepare homemade egg noodles according to your favorite recipe or use store-bought egg noodles.

Step 7: Serve and Enjoy

  1. Once the soup is ready, discard the bay leaf and serve hot with a generous portion of homemade egg noodles.

Cook Notes and Variations:

  • Vegetable Options: Feel free to customize the vegetables in this soup based on your preferences. You can add diced potatoes, peas, spinach, or any other veggies you have on hand.
  • Herb Substitutions: If you don’t have dried basil, oregano, or tarragon on hand, you can use dried thyme, rosemary, or Italian seasoning as alternatives.
  • Broth Options: While chicken broth is traditional, you can also use vegetable broth or even beef broth for a different flavor profile.

Keto Versions and Low-Carb Options:

  • Skip the Noodles: If you’re following a keto or low-carb diet, simply omit the egg noodles or replace them with spiralized zucchini (zoodles) or shirataki noodles.

With this Instant Pot Chicken Noodle Soup recipe, you can enjoy a comforting and nourishing meal with minimal effort. Whether you’re craving a cozy weeknight dinner or looking to warm up on a chilly day, this soup is sure to hit the spot. Plus, with the option to make homemade egg noodles or customize the ingredients to suit your dietary preferences, it’s a versatile and satisfying dish for the whole family. Give it a try and savor the delicious flavors of homemade comfort food!