Save to Pinterest There was this Tuesday last winter when everything felt overwhelming and the kitchen seemed like too much effort. My Instant Pot sat there on the counter, almost mocking me with its potential. I threw in some chicken, whatever vegetables were in the crisper drawer, and pressed a button. Twenty minutes later, the house smelled like my grandmother had been cooking all afternoon.
My roommate walked in from work, dropped her bag in the hallway, and followed the smell into the kitchen. She stood there watching me ladle soup into bowls, asking if she could help. We ate standing up at the counter, steam rising from our spoons, neither of us saying much because sometimes comfort food speaks louder than conversation.
Ingredients
- 1 lb boneless skinless chicken breasts or thighs: I prefer thighs because they stay more tender during pressure cooking, but both work beautifully here
- 1 medium onion diced: Yellow onions give the best sweet savory base without overpowering the delicate broth
- 3 medium carrots peeled and sliced: Slice them about 1/4 inch thick so they soften but dont turn to mush
- 3 celery stalks sliced: Include some of the lighter green leaves for extra flavor and color
- 3 cloves garlic minced: Fresh garlic makes all the difference, add it right before the broth so it doesnt burn
- 8 cups low sodium chicken broth: Low sodium lets you control the salt level since the soup reduces slightly
- 1 tsp dried thyme: This herb pairs perfectly with chicken and gives that classic comfort soup flavor
- 1 tsp dried parsley: Adds a subtle freshness that balances the richness
- 1 bay leaf: The secret ingredient that makes the broth taste like it cooked for hours
- 1/2 tsp black pepper: Freshly cracked adds more complexity than pre ground
- 1 tsp salt: Start with this and adjust after cooking since flavors concentrate
- 6 oz egg noodles: These hold up better than pasta and absorb the broth beautifully
- 2 tbsp fresh parsley chopped: The bright green finish makes it look as good as it tastes
- 1 tbsp olive oil: Just enough to sauté the vegetables and build that flavor foundation
Instructions
- Sauté the foundation:
- Set your Instant Pot to Sauté mode and warm the olive oil. Toss in the onion, carrots, and celery, letting them soften for about 4 minutes while the kitchen starts to smell amazing.
- Add the aromatic:
- Stir in the garlic and cook for just 30 seconds until fragrant. Watch closely so it doesnt brown.
- Layer in the chicken:
- Place the chicken directly on top of the vegetables without stirring. This keeps it elevated so it cooks evenly.
- Build the broth:
- Pour in the chicken broth, then add thyme, parsley, bay leaf, pepper, and salt. Give it a gentle stir to distribute the seasonings.
- Pressure cook:
- Lock the lid, set the valve to Sealing, and cook on High Pressure for 10 minutes. The kitchen will start filling with that incredible aroma.
- Release naturally:
- Let the pressure release naturally for 5 minutes, then carefully quick release any remaining pressure.
- Shred the chicken:
- Remove the chicken to a plate and use two forks to shred it into bite sized pieces. It should be incredibly tender.
- Cook the noodles:
- Set the Instant Pot back to Sauté mode. Add the egg noodles and simmer for 5 to 6 minutes until tender.
- Combine and serve:
- Return the shredded chicken to the pot, stir everything together, and adjust seasoning if needed. Fish out the bay leaf before ladling into bowls.
Save to Pinterest This recipe became my go to the first time my partner came over sick. I made it while they napped on the couch, and the smell woke them up. We sat together with steaming bowls, and they said it tasted exactly like what they needed.
Make It Your Own
Sometimes I add aParmesan rind to the broth for extra richness, or throw in a handful of spinach at the end for color. The recipe is forgiving and welcomes whatever you have on hand.
Perfect Pairings
Crusty bread is non negotiable for dipping. A simple green salad with vinaigrette cuts through the richness, or you can go all in with grilled cheese for the ultimate comfort meal.
Make Ahead Magic
This soup actually tastes better the next day when the flavors have had time to mingle. I often make a double batch and freeze portions in Mason jars for those nights when cooking feels impossible.
- Cool completely before freezing to prevent ice crystals
- Leave about an inch of space at the top of containers for expansion
- Thaw overnight in the refrigerator for the best texture
Save to Pinterest Theres something profoundly healing about making soup, especially when it comes together this easily. I hope this recipe finds you on a day when you need it most.
Common Recipe Questions
- → Can I use frozen chicken in this?
Yes, you can use frozen chicken breasts or thighs. Increase the pressure cooking time to 12-15 minutes to ensure the chicken cooks through completely.
- → How do I store leftovers?
Store cooled soup in an airtight container in the refrigerator for up to 4 days. The noodles may absorb some liquid, so add extra broth when reheating.
- → Can I make this gluten-free?
Absolutely. Simply substitute the egg noodles with your favorite gluten-free pasta or rice. Adjust cooking time based on the pasta package instructions.
- → Why sauté vegetables first?
Sautéing the onions, carrots, and celery before pressure cooking releases their natural sugars and deepens the overall flavor base of the soup.
- → Can I freeze this soup?
You can freeze it, but it's best to freeze without the noodles as they can become mushy. Cook fresh noodles when reheating the frozen soup.
- → What cut of chicken works best?
Both boneless skinless breasts and thighs work beautifully. Thighs add more richness and stay juicy, while breasts are leaner and shred easily.