Instant Pot Chicken Noodle Soup

This is a quick and easy chicken noodle soup recipe under 30 minutes for instant pot. The best comfort meal in a bowl.

Estimated reading time: 6 minutes

• Flavouring Agents For Soup
• Best chicken for making soup
• How To Make Chicken Soup
• FAQs Related To Chicken Soup
• Instant Pot Chicken Noodle Soup Recipe

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.

Recipe Highlights

• one pot soup recipe
• easy instant pot recipe
• gluten-free and nut free
• requires only 30 minutes
• wholesome and nourishing

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 Mod e 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 .

This is a versatile chicken soup. Apart from noodles, you can add spaghetti, angel hair pasta, tagliatelle, or orzo pasta to this chicken soup. To make it gluten-free, use rice noodles or gluten-free pasta.

Yes, you can. But stock makes the soup much more flavoursome. Hence, I highly recommend using stock. Add 1 stock/bouillon cube and water if the stock is not in hand.

Yes, you can. Use a heavy-duty casserole with a tight-fitting lid. The cooking time might increase as chicken takes longer duration to cook on the stovetop.

Allow the soup to cool down. Transfer to an airtight container. Store in the refrigerator for 1 – 2 days. After 2 days, the taste is not the same. Use glass or ceramic container rather than plastic to store the soup. If you plan to freeze the chicken soup, I suggest not adding noodles.

More Soup Recipes

• Broccoli Soup
• Minestrone Soup
• Green Peas Soup
• Vegetable Thukpa
• Mulligatawny Soup
• Creamy Corn Soup
• Curried Pumpkin Soup
• Vegetable Barley Soup

Ingredients

• ▢ 500 gram boneless, skinless chicken breast
• ▢ 100 gram egg noodles
• ▢ 4 tablespoon cooking oil
• ▢ 1 bay leaf
• ▢ 1 tablespoon finely chopped ginger
• ▢ 1 tablespoon minced garlic
• ▢ 2 tablespoon finely chopped celery
• ▢ 2 tablespoon finely chopped coriander stalks
• ▢ 1 teaspoon thyme
• ▢ ½ Cup chopped onion
• ▢ 1 Cup finely chopped carrot
• ▢ 1 litre chicken stock or water
• ▢ 1 teaspoon soy sauce
• ▢ Salt and pepper to taste
• ▢ 2 Cup baby spinach leaves

Instructions

• Clean, wash, and pat dry the chicken.
• 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 to soften the vegetable.
• Add chicken breast and saute nicely till they turn pale white in color. Add chicken stock or plain water. Season with salt and pepper. Cancel the SAUTE Mode of IP. Set PRESSURE COOK Mode for 5 minutes. Close the lid.
• After 5 minutes, when the IP beeps. Release the steam and open the lid. Remove the cooked chicken from the broth. Set it aside.
• Add dry noodles to the chicken broth. Close the lid. Set the PRESSURE COOK Mode for 5 minutes to cook the noodles in the broth.
• Meanwhile, shred the cooked chicken. Discard the bones if any.
• Once noodles are cooked, open the lid of the IP and add shredded chicken, spinach leaves. Stir to combine. Taste and adjust the seasoning.
• Serve chicken noodle soup warm with the topping of your choice.

Recipe Notes:

• If the fresh thyme is not available use dry.
• If you are using frozen chicken, thaw it at room temperature or as per packet instructions before adding to the soup.
• If the stock is not in hand add 1 stock/bouillon cube along with 1 liter of water.
• Instead of spinach, you can add any other green leafy vegetable of your choice in the chicken soup such as bok choi, kale etc.
• The best way is in a saucepan on the stovetop. After keeping in the refrigerator, the chicken soup thickens a bit. Add ¼ cup fresh stock and heat it over medium flame on the stovetop.
• If you plan to freeze the chicken soup, I suggest not adding noodles. Freeze only the chicken broth. Add noodles while reheating the soup. Else, you will end up with mushy noodles gooey mess.

Nutrition

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Instant Pot Chicken Noodle Soup Recipe

Equipment

• Instant Pot

Ingredients

• 500 gram boneless, skinless chicken breast
• 100 gram egg noodles
• 4 tablespoon cooking oil
• 1 bay leaf
• 1 tablespoon finely chopped ginger
• 1 tablespoon minced garlic
• 2 tablespoon finely chopped celery
• 2 tablespoon finely chopped coriander stalks
• 1 teaspoon thyme
• ½ Cup chopped onion
• 1 Cup finely chopped carrot
• 1 litre chicken stock or water
• 1 teaspoon soy sauce
• Salt and pepper to taste
• 2 Cup baby spinach leaves

Instructions

• Clean, wash, and pat dry the chicken.
• 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 to soften the vegetable.
• Add chicken breast and saute nicely till they turn pale white in color. Add chicken stock or plain water. Season with salt and pepper. Cancel the SAUTE Mode of IP. Set PRESSURE COOK Mode for 5 minutes. Close the lid.
• After 5 minutes, when the IP beeps. Release the steam and open the lid. Remove the cooked chicken from the broth. Set it aside.
• Add dry noodles to the chicken broth. Close the lid. Set the PRESSURE COOK Mode for 5 minutes to cook the noodles in the broth.
• Meanwhile, shred the cooked chicken. Discard the bones if any.
• Once noodles are cooked, open the lid of the IP and add shredded chicken, spinach leaves. Stir to combine. Taste and adjust the seasoning.
• Serve chicken noodle soup warm with the topping of your choice.

Notes

• If the fresh thyme is not available use dry.
• If you are using frozen chicken, thaw it at room temperature or as per packet instructions before adding to the soup.
• If the stock is not in hand add 1 stock/bouillon cube along with 1 liter of water.
• Instead of spinach, you can add any other green leafy vegetable of your choice in the chicken soup such as bok choi, kale etc.
• The best way is in a saucepan on the stovetop. After keeping in the refrigerator, the chicken soup thickens a bit. Add ¼ cup fresh stock and heat it over medium flame on the stovetop.
• If you plan to freeze the chicken soup, I suggest not adding noodles. Freeze only the chicken broth. Add noodles while reheating the soup. Else, you will end up with mushy noodles gooey mess.

Nutrition

Here are 25+ Indian thali ideas and recipes for the everyday meal menu. These thali meals are simple, nourishing, and full of flavours.

• What is ‘Thali’?
• What does a Thali consist of?
• Everyday Indian Thali Ideas

What is ‘Thali’?

‘ Thali’ is a Hindi word for – a big, round plate on which food is served. Small eating bowls known as ‘katori’ are placed within the thali, each containing a dish. This whole platter is served as a set meal for lunch or dinner. The quintessential thali meal is more like a cultural exploration and a complete meal in itself.

A thali meal is an age-old Indian tradition that is hard to find nowadays in modern families due to busy schedules.

Still, there are many restaurants and food joints that serve these set meal platters with traditional Indian dishes.

What does a Thali consist of?

An Indian thali comprises – main-course gravy, dal or curry, sabzi or stir fry, condiments like raita, chutney, pickle, salad, papadum, and side dishes like roti, naan, chapati, paratha, or rice.

Every region in India has its own version of the thali meal. Although the dishes in a thali vary significantly across different regions, the layout of the platter hardly differs.

I personally love curating a variety of thali meals for my family. Whether it is our everyday meal or some festive occasion , thali meals are an integral part of my menu.

How do I plan them? I follow these meal prep tips and weekly menu planning to cook these elaborate meals for my family.

Everyday Indian Thali Ideas

Here are 25+ Indian thali ideas for the everyday meal menu. My thali meal ideas are practical, wholesome, and perfect for a family.

Lauki (Ghiya) Kofta Curry , Chana Masala , Raita , Methi Lachha Paratha , Papad, Mango.

Dal Tadka , Bhindi Sabzi, Rajma Masala , Soya Chaap Tikka Masala , Mango Pickle , Chapati, Rice .

Arhar Dal Tadka , Paneer Butter Masala , Karela Sabzi, Boondi Raita , Chutney , Salad , Paratha.

Chana Curry , Dal Fry , Aloo Gutke , Tandoori Paratha, Rice, Salad , Achaar , Masala Chaas , Mango.

Masoor Dal , Punjabi Arbi Masala , Papad Ki Sabzi, Jeera Rice , Tandoor Chapati, Mango.

Sabut Masoor Dal, Egg Masala Curry , Seviyan Kheer , Papad, and Chapati.

Masoor Dal , Cabbage Sabzi, Ridge Gourd Curry, Paneer Tikka , Raita , Boondi Raita , Tandoori Paratha.

Tadka Dahi (Curd), Ridge Gourd Curry, Beans Aloo Sabzi, Chapati, Papad, Mango.

Sambar , Peanut Chutney, Curry Leaves Chutney, Coconut Chutney , Medu Vada , Id li

Dal Makhani , Bhindi Ki Sabzi, Boondi Raita , Salad, Papad, Chapati

Matar Paneer , Aloo Gutke , Kaddu Ki Sabzi , Boondi Raita , Papad, Paratha

Moringa Dal, Beetroot Poriyal , Masala Curd , Lachha Paratha

Drumstick Kolambu, Gobhi Sabzi, Banana Fry, Buttermilk, Rice, Pickle, Papapdum

Lotus Stem Curry , Moong Dal Tadka, Aloo Methi Sabzi, Raita , Gulab Jamun , Rice, Chapati

Brown Chana Curry , Arhar Dal Fry , Boondi Raita , Mango Pickle , Phulka

Lobia Curry , Ridge Gourd Sabzi, Carrot Raita, Rice, Roti

Paneer Curry , Boondi Kadhi , Potato Fry , Shrikhand , Paniyaram (Appe) , Rice

Masoor Dal Tadka , Karela Sabzi, Sweet Pulao , Salad , Papad, Kachumber Salad , Chapati

Bhindi Aloo Sabzi, Boondi Ki Kadhi , Chana Dal Lauki, Carrot Salad, Methi Paratha , Chapati, Rice

Vegetable Pulao , Boondi Raita , Tomato Chutney , Kachumber Salad , Papad

Dahi Lauki Ki Sabji with Paratha

Punjabi Soya Chaap Masala , Naan and sliced onion

Rajasthani Boondi Ki Kadhi , Basmati Rice, Paratha, Papad

Lauki Kofta Curry , Paratha, Papad

Arbi Ki Sabji , Boondi Raita , Paratha, Cucumber

Pahadi Badi Bhaat with ghee and kheera

Dahi Potato Curry with Paratha and sliced cucumbers

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