Chicken noodle soup. For many, it’s the quintessential comfort food, a warm embrace in a bowl that evokes childhood memories and soothing remedies. Yet, despite its universal appeal, crafting a truly exceptional homemade chicken noodle soup can often feel like an elusive quest. I’ve personally embarked on countless culinary adventures, trying what felt like a billion recipes, only to be met with disappointment – bland broths, soggy noodles, or an unsettling crunch from undercooked celery. It’s a confession I make with a touch of sadness, as I once possessed the holy grail of chicken noodle soup recipes, passed down years ago by a former landlord, Adele, but alas, it has since vanished into the culinary ether.
Discover the Ultimate Instant Pot Chicken Noodle Soup Recipe
The journey to culinary perfection can sometimes take unexpected turns. My quest for the ideal chicken noodle soup was no different. Typically, I’m a staunch advocate for a robust mirepoix foundation, meticulously sautéing celery, carrots, onion, and garlic to build a deep base of flavor. However, one day, fate intervened in the form of an empty onion bin. A true kitchen catastrophe for many, but for me, it sparked a moment of improvisation that would forever change my chicken noodle soup game.
Without an onion, my usual routine was disrupted. The thought of peeling garlic for a paltry contribution to the broth also seemed less appealing. So, I rummaged through the pantry, grabbed some garlic powder, and then, on a whim, spotted a half-used envelope of onion soup mix. A flicker of inspiration. I tossed it in, and the result? Utterly transcendent! It was, without a doubt, the best chicken noodle soup I had ever tasted. This single, unconventional ingredient transformed a consistently underwhelming dish into an extraordinary one.
But the secret didn’t stop there. A touch of nutmeg, often overlooked in traditional chicken noodle soup recipes, provided an extra layer of earthy warmth and subtle spice, enhancing the soup’s overall depth and complexity. It’s a game-changer, adding that indescribable something that elevates this soup from good to truly unforgettable. This Instant Pot Chicken Noodle Soup, featuring these surprising flavor boosters and the convenience of a pressure cooker, has earned its rightful place on our blog, ready to become your new favorite comfort food.
Essential Ingredients for Instant Pot Chicken Noodle Soup
Creating this flavorful Instant Pot Chicken Noodle Soup is simpler than you might think, especially with a few key ingredients that make all the difference. While we adore using fresh pasta for its melt-in-your-mouth texture, feel free to opt for dried noodles if that’s more convenient for your schedule. Our detailed fresh pasta recipe is included in the recipe section below for those adventurous enough to try their hand at homemade noodles!
Here’s what you’ll need to assemble this remarkable pressure cooker chicken noodle soup:
- Carrots
- Celery
- Olive oil
- Onion soup mix (the unexpected flavor powerhouse!)
- Thyme (fresh or dried)
- Parsley (fresh or dried)
- Nutmeg (the secret ingredient for earthy warmth)
- Better Than Bouillon Roasted Chicken Base
- Water (to create a rich, savory broth)
- Rotisserie chicken (a time-saving hero, shredded)
- Salt (to taste)
- Pasta (fresh or dried noodles)
Mastering Instant Pot Chicken Noodle Soup: Step-by-Step Guide
My enthusiasm for the Instant Pot knows no bounds, and for good reason! This multi-functional kitchen marvel truly streamlines the cooking process, transforming complex recipes like homemade chicken noodle soup into effortless weeknight meals. The pressure cooking method not only speeds up cooking time but also infuses every ingredient with incredible flavor, making this soup taste like it’s been simmering all day. Follow these simple steps to create your own bowl of Instant Pot comfort:
- **Sauté the Aromatics:** Begin by pouring the olive oil into your Instant Pot. Select the “Saute” function and ensure the heat setting is on “More” for optimal browning. Once hot, add the chopped celery and carrots. Sauté these vegetables for approximately 2 minutes, stirring occasionally, until they begin to soften and release their aromatic compounds. This crucial step builds a foundational layer of flavor for your broth.
- **Infuse with Flavor:** Introduce the onion soup mix, fresh or dried herbs (thyme and parsley), and the dash of nutmeg to the sautéed vegetables. Stir continuously for 20-30 seconds, allowing the spices and mix to bloom in the hot oil. This brief cooking period enhances their fragrance and ensures they are fully incorporated into the soup base.
- **Build the Broth:** Carefully pour in the water and the Better Than Bouillon Roasted Chicken Base. Stir well to dissolve the bouillon and combine all the ingredients, forming the rich, savory broth that will be the heart of your soup.
- **Add the Chicken:** Incorporate the shredded rotisserie chicken into the Instant Pot. The pre-cooked chicken saves time and effort, ensuring your soup comes together quickly.
- **Seal and Pressure Cook:** Secure the lid onto the Instant Pot, making sure the sealing valve is set to the “Sealing” position.
- **Cook to Perfection:** Turn off the Instant Pot, then turn it back on and select the “Soup” program. Adjust the cooking time to 7 minutes. Once the cooking cycle is complete, carefully switch the Instant Pot to a quick release by turning the valve to “Venting.” Be extremely cautious during this step to avoid steam burns.
- **Add Noodles and Serve:** Once all the steam has released and the float valve drops, remove the lid. Turn the Instant Pot back to the “Saute” setting. Gently drop in your fresh pasta noodles (or dried, if preferred; refer to the recipe card for fresh pasta instructions). Cook for just a minute or two until the noodles are al dente. Season with salt to taste, adjusting as needed.
- **Enjoy Immediately:** Serve your piping hot Instant Pot Chicken Noodle Soup right away for the best flavor and texture.
Pro Tip: If you’re new to the Instant Pot or need a quick reference for cooking times, be sure to check out our comprehensive Instant Pot Cheat Sheet. It’s a true lifesaver for all your pressure cooking adventures!
Versatile Cooking Methods: Stovetop Chicken Noodle Soup
While the Instant Pot offers unparalleled speed and convenience, you absolutely can achieve a delicious chicken noodle soup on the stovetop. This classic method allows for more hands-on control and is perfect for those who prefer traditional cooking. For the best results, we recommend using a sturdy Dutch oven, like our all-time favorite pot, but any large, heavy-bottomed pot will suffice.
Here’s how to adapt this recipe for stovetop cooking:
- **Prepare Your Pot:** Place your pot over medium heat. Add the olive oil and allow it to heat up until shimmering.
- **Sauté Vegetables:** Add the chopped celery and carrots to the hot oil. Sauté them for 3-5 minutes, stirring occasionally, until they soften and become fragrant. This step is crucial for developing the foundational flavors of your soup.
- **Add Seasonings:** Stir in the onion soup mix, thyme, parsley, and nutmeg. Cook for another 30 seconds, allowing the aromatics to meld and deepen in flavor.
- **Simmer the Broth:** Pour in the water and Better Than Bouillon Roasted Chicken Base (or 6 cups of chicken broth/stock). Stir thoroughly to combine.
- **Incorporate Chicken:** Add the shredded rotisserie chicken to the pot. Bring the mixture to a gentle boil, then reduce the heat to medium-low.
- **Cover and Simmer:** Cover the pot with a lid and let the soup simmer for approximately 30 minutes, or until the carrots are tender and the flavors have melded beautifully.
- **Cook Noodles:** Once the vegetables are tender, add your fresh pasta noodles (or dried pasta, if using, cook according to package directions, typically 8-10 minutes for dried). Cook for a minute or two until the fresh noodles are just tender.
- **Season and Serve:** Taste the soup and season with salt as needed. Serve immediately and enjoy a heartwarming bowl of homemade goodness!
Effortless Slow Cooker Chicken Noodle Soup
For those days when you need a meal that practically cooks itself, the slow cooker (CrockPot) is your best friend. This method is ideal for busy schedules, allowing you to set it and forget it, returning to a house filled with the comforting aroma of chicken noodle soup. While you can simply dump all ingredients into the slow cooker, a quick sauté of the vegetables beforehand will significantly enhance the depth of flavor. This extra step is highly recommended if time permits, as it caramelizes the vegetables and locks in their essence.
Here’s how to make this delightful soup in your slow cooker:
- **Optional Sauté (for enhanced flavor):** If you have a few extra minutes, heat a skillet over medium heat, add the olive oil, and sauté the celery and carrots for 3-5 minutes until softened. Then, transfer them to your slow cooker.
- **Combine Ingredients:** If skipping the sauté, simply add the olive oil, celery, carrots, onion soup mix, thyme, parsley, nutmeg, Better Than Bouillon (or broth/stock), and shredded rotisserie chicken directly into the slow cooker pot.
- **Add Liquid:** Pour in 6 cups of water (or chicken broth/stock). Stir all ingredients together gently.
- **Slow Cook:** Cover the slow cooker with its lid and cook on the “Low” setting for 3-4 hours, or on “High” for 1.5-2 hours. The goal is to allow the flavors to meld and the vegetables to become tender.
- **Add Noodles:** Approximately 15-20 minutes before serving, add the fresh pasta noodles (or dried pasta, according to package directions) to the slow cooker. Stir them in, cover, and let them cook until tender. Fresh pasta will cook much faster, typically in just a few minutes.
- **Season and Serve:** Taste the soup and adjust seasoning with salt as needed. Ladle into bowls and enjoy a comforting, slow-cooked masterpiece.
Elevate Your Soup with Homemade Fresh Pasta
During a memorable trip to Italy, I had the privilege of learning the art of making fresh pasta. What I discovered was its incredible simplicity and, more importantly, its utterly transformative effect on a dish. Once you experience the ethereal texture of homemade pasta, perfectly al dente and melting in your mouth, it’s truly difficult to revert to dried varieties. It’s a cinch to make, and the difference in your chicken noodle soup will be astounding! For this reason, I’ve included comprehensive instructions on how to make this easy chicken noodle soup with fresh pasta in the recipe section below.
The more often you make fresh pasta, the more intuitive the process becomes. You’ll learn to recognize the perfect feel of the dough. If you’re using a pasta roller and notice holes or tears appearing in the dough as you feed it through, don’t fret! Simply fold the two ends of the dough towards the center (without overlapping them completely) and pass it through the roller again. Repeat this folding and rolling process a few times until the dough becomes smooth and pliable. It just needed a little extra tender loving care.
If you don’t own a pasta roller, a rolling pin will do the trick! The key is to roll the dough as thinly as possible – aim for almost translucent, so it cooks quickly and evenly in your soup.
**Prepare Fresh Pasta Dough in Advance**
To make your meal prep even smoother, you can prepare the fresh pasta dough ahead of time. Simply follow the instructions for making the dough. Once kneaded, wrap it tightly in plastic wrap to prevent it from drying out, and store it in the refrigerator for up to 1 day. When you’re ready to use it, take the dough out of the fridge and let it sit on the countertop for 15-20 minutes to come to room temperature. This will make it much easier to roll out.
**Storing Fresh Pasta**
If you prefer less pasta in your chicken noodle soup or wish to save some for another meal, you can easily store fresh pasta. After making the dough and cutting it to your desired width, lightly toss the portions you want to save with a little flour. This prevents the noodles from sticking together. Store the floured pasta in a sealed bag in the freezer for up to one month, or in the refrigerator for up to 15 hours. Never store fresh pasta on the counter for more than an hour, as it can quickly become unsafe to eat.
**Longevity of Fresh Pasta**
As mentioned, homemade pasta maintains its quality for up to one month when stored in the freezer, or for a maximum of 15 hours in the refrigerator. Beyond this timeframe, especially in the fridge, the pasta can begin to undergo oxidation and water migration, leading to clumping and an undesirable greenish hue. Trust me, you’ll want to avoid consuming pasta that has reached this state!
Expert Tips for the Best Instant Pot Chicken Noodle Soup
Achieving a truly outstanding Instant Pot Chicken Noodle Soup involves a few helpful tips and tricks. Whether you’re customizing ingredients or planning for leftovers, these pointers will ensure your soup is a resounding success every time.
- **Broth Options:** Our recipe calls for Better Than Bouillon and water, which creates a rich and flavorful base. However, if you prefer, you can certainly use 6 cups of regular chicken stock or broth instead. Simply use whatever you have on hand – the important thing is a good quality chicken base to build your soup’s flavor.
- **Chicken Alternatives:** While rotisserie chicken is a fantastic time-saver, you don’t have to limit yourself. If you don’t have a rotisserie chicken or prefer to use raw chicken, simply dice about 1 to 1.5 pounds of boneless, skinless chicken breasts or thighs into bite-sized pieces. Sauté them along with the carrots and celery in the Instant Pot until lightly browned and cooked through before adding the remaining soup ingredients. This will ensure your chicken is tender and flavorful.
- **Freezing Leftovers:** This Instant Pot chicken soup makes wonderful leftovers, and it freezes well too! However, it’s worth noting that frozen and reheated pasta tends to absorb more liquid and can become a bit grainy or softer in texture compared to freshly cooked noodles. The soup will still be undeniably delicious and comforting, but for the absolute best pasta texture, consider cooking fresh noodles when reheating or freezing the soup without the noodles and adding them upon reheating. The soup will keep for 3-4 days in the refrigerator, or up to 3 months in the freezer without pasta.
- **Adjusting Consistency:** If your soup turns out thicker than you prefer, simply add a splash more hot water or chicken broth until it reaches your desired consistency. If it’s too thin, you can simmer it on “Saute” mode for a few extra minutes (after removing the chicken and noodles, if possible, to prevent overcooking) to allow it to reduce slightly, or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and simmer until thickened.
- **Personalizing Herbs:** Feel free to adjust the herbs to your liking. A bay leaf added during the pressure cooking phase can also contribute a subtle, aromatic depth. Fresh dill or a sprinkle of dried Italian seasoning can also complement the flavors beautifully.
More Easy Soup Recipes for Comfort and Flavor:
Craving more comforting, easy-to-make soup recipes beyond our “Better Than Grandma’s” Instant Pot Chicken Noodle Soup? We’ve got you covered with a selection of our favorite hearty and delicious options:
- Meatball Soup
- Butternut Squash Soup
- Irish Beef Stew
- Slow Cooker Potato Broccoli Corn Chowder with Bacon
- Instant Pot Taco Soup
- Roasted Tomato Basil Soup
- Chicken Pot Pie Soup
- Brown Butter Cauliflower Soup
- Taco Stew
- Instant Pot Turkey Chili
- Cheesy Southwestern Chicken Tortilla Soup
Better than Grandma’s Instant Pot Chicken Noodle Soup
By Sweet Basil
Prep: 5 mins | Cook: 10 mins | Total: 15 mins
Servings: 8
A simple but flavorful Instant Pot chicken noodle soup that can easily be made stovetop or in a slow cooker!
Ingredients
Chicken Noodle Soup
- 1 Tablespoon Olive Oil
- 4 Stalks Celery, cut in 3 strips and then chopped
- 3 Large Carrots, peeled and chopped
- 1/2 Envelope Onion Soup Mix
- 1 1/2 teaspoons Thyme Leaves, Fresh (or 3/4 teaspoon Dried)
- 2 1/2 Tablespoons Italian Parsley, Minced Fresh (or 1 Tablespoon Dried)
- 1 Dash Nutmeg, about 1/8 teaspoon
- 2 Tablespoons Bouillon, Better than Bouillon, Roasted Chicken Base
- 6 Cups Water (*see note)
- 1 Rotisserie Chicken, shredded
- Fresh Pasta Noodles (recipe and instructions below), (*see note)
- Salt, to taste
Fresh Pasta
- 1 Cup Flour
- 1 Large Egg, whisked
- 1 1/2 teaspoons Olive Oil
- 1 1/2 teaspoons Water
- 1 Pinch Salt
Instructions
To Make the Fresh Pasta:
- Dump the flour on a clean countertop.
- Make a well in the center of the flour and add the egg, oil, water, and salt.
- Using a fork, start pulling the flour into the egg and stirring to combine.
- Switch to your hands and start to knead the dough together, folding and pressing with the palm of your hand. Continue to knead for 3 minutes. The dough will feel tough, but keep going.
- Wrap tightly in plastic wrap and set aside for 45-60 minutes.
- Unwrap the dough and use a pasta maker to roll it thin, starting at setting 1 and moving through 5 or 6. If you don’t have a pasta maker, roll it super thin with a rolling pin.
- Switch to a fettuccine or wide egg noodle attachment and cut the dough. Cut these pieces into smaller bits by holding the strands over your fingers with the fingers all pointing towards your chest, and then pulling them apart to break the noodles.
To Make the Instant Pot Soup:
- Heat the Instant Pot to “Saute” and make sure the heat is moved to “More” so it gets hot enough.
- Add the olive oil.
- Add the celery and carrots and sauté for 2 minutes, stirring occasionally.
- Add the onion soup mix, herbs, and seasoning (thyme, parsley, nutmeg). Stir and cook for 20-30 seconds.
- Quickly add the Better Than Bouillon and water and stir to combine.
- Add the shredded chicken and place the lid on the Instant Pot with the valve set to “Seal.”
- Turn the pot off and then back on to the “Soup” setting for 7 minutes.
- Switch to a quick release of the steam by turning the valve to “Venting.” Stand back to not get burned.
- Turn the pot back to “Saute” and drop in fresh noodles. Season to taste with salt. Serve once the noodles are cooked, which should take about a minute.
Recipe Notes
- If you don’t have Better Than Bouillon, just use 6 cups of chicken broth or stock instead.
- Fresh pasta tossed with a little flour and placed in a sealed bag can be stored in the freezer for up to 1 month.
- If using dried pasta instead of fresh, you’ll want to use 8-12 oz.
To make stovetop chicken noodle soup:
Heat a pot over medium heat and add the oil. Once hot, add the veggies and sauté for a minute or two. Proceed with the recipe. Once the chicken has been added, cover with a lid and turn to medium-low heat. Allow to cook for 30 minutes or until carrots are tender. Proceed with the recipe as normal, adding noodles at the end.
To make slow cooker chicken noodle soup:
You can sauté the veggies on the stovetop for better flavor like above or skip it and add everything (except noodles) to the slow cooker, cooking on low for 3-4 hours. Near the end of the cook time, drop in the noodles and salt and serve as normal.
Chicken noodle soup will keep for 3-4 days in the refrigerator.
Nutrition
Serving: 1g, Calories: 316kcal, Carbohydrates: 17g, Protein: 21g, Fat: 18g, Saturated Fat: 5g, Cholesterol: 95mg, Sodium: 339mg, Potassium: 362mg, Fiber: 2g, Sugar: 2g, Vitamin A: 4785IU, Vitamin C: 4mg, Calcium: 44mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
If you’re looking for another soul-satisfying comfort food meal made effortlessly in the Instant Pot, don’t miss this incredible pot roast recipe!
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