Instant Pot Cozy Chicken Noodle Soup

$- 1 tablespoon olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 2 carrots, sliced into rounds - 2 celery stalks, sliced - 1 teaspoon dried thyme - 1 teaspoon dried oregano - 1/2 teaspoon freshly cracked black pepper - 6 cups low-sodium chicken broth - 2 cups cooked, shredded chicken - 2 cups egg noodles - 1 cup frozen peas - Salt, to taste - Fresh parsley, chopped You can add extra veggies for more flavor. Consider these: - Spinach or kale for greens - Corn for sweetness - Bell peppers for crunch and color This soup packs a nutritious punch! Here are some benefits: - Chicken is a great protein source. It helps build muscles and keeps you full. - Carrots have beta-carotene, which is good for your eyes. - Celery is low in calories and high in fiber. It helps digestion. - Garlic boosts your immune system and adds flavor. - Parsley is rich in vitamins A and C. It also adds a fresh taste. Using low-sodium broth helps control salt intake. This soup is not just tasty; it's good for you! Enjoy making it as a comforting meal. {{ingredient_image_2}} 1. Start by setting your Instant Pot to 'Sauté' mode. 2. Add 1 tablespoon of olive oil and let it heat. 3. Once the oil shimmers, add 1 medium diced onion. 4. Sauté the onion for about 3 minutes. It should be soft and see-through. 5. Add 3 cloves of minced garlic, 2 sliced carrots, and 2 sliced celery stalks. 6. Sauté these together for 2 more minutes until they soften. 7. Sprinkle in 1 teaspoon of dried thyme, 1 teaspoon of dried oregano, and 1/2 teaspoon of black pepper. 8. Stir to mix and toast the spices for 30 seconds. 1. Carefully pour in 6 cups of low-sodium chicken broth. 2. Use a spatula to scrape any bits off the bottom of the pot. 3. Add 2 cups of cooked shredded chicken. 4. Secure the lid and set the valve to 'Sealing.' 5. Pressure cook on 'High' for 7 minutes. 1. When cooking ends, turn the valve to 'Venting' for a quick steam release. 2. Stand back to avoid the hot steam. 3. Open the lid and stir in 2 cups of egg noodles. 4. Switch the Instant Pot back to 'Sauté' mode. 5. Cook for 5 to 7 minutes, stirring until the noodles are tender. 6. In the last minute, fold in 1 cup of frozen peas. 7. Adjust salt to taste before serving. 8. Ladle the soup into bowls and garnish with fresh parsley. Enjoy! To make your soup great, start with fresh ingredients. Use a good chicken broth. I prefer low-sodium for better control of salt. Stir the spices well to bring out their flavors. Remember to sauté the onion until soft. This adds depth to your soup. One common mistake is overcooking the noodles. They can turn mushy if left too long. Keep an eye on the timer when cooking. Another mistake is not scraping the pot. Those bits add great taste to your soup. Lastly, don’t skip the fresh parsley. It adds color and flavor! To boost the flavor, try adding fresh herbs like dill or basil. A splash of lemon juice can brighten the taste. You can also add a dash of hot sauce for a kick. If you want creaminess, stir in a little heavy cream at the end. These tweaks make your soup even better! Pro Tips Fresh Herbs for Flavor: Adding fresh herbs like dill or thyme at the end of cooking can enhance the flavor profile and add a fresh touch to your soup. Customizable Ingredients: Feel free to swap in your favorite vegetables or use leftover turkey instead of chicken for a holiday twist on this classic soup. Perfecting the Noodles: To prevent overcooked noodles, add them just before the end of the cooking time and monitor closely for your desired texture. Storage Tips: This soup stores well in the refrigerator for up to 3 days; however, the noodles may absorb some broth, so consider cooking them separately if making ahead. {{image_4}} You can change the protein in this soup. Use turkey instead of chicken. Cooked ham or even tofu works well too. For a heartier option, try adding cooked sausage. Each choice gives a unique taste. You can mix and match as you like. If you want a vegetarian soup, skip the chicken. Use vegetable broth instead of chicken broth. Add more veggies like bell peppers, zucchini, or mushrooms. Chickpeas or lentils can add protein. This version is just as cozy and tasty. While egg noodles are classic, you can swap them out. Try whole wheat or gluten-free noodles. Rice noodles are another great option. You can even use spiralized zucchini for a low-carb twist. Each noodle brings a different texture and flavor to the soup. To store your chicken noodle soup, let it cool first. Once cooled, transfer it to an airtight container. Place it in the fridge, where it can last for up to four days. If you need to store it longer, consider freezing it. If you want to freeze your soup, make sure to use a freezer-safe container. Leave some space at the top for expansion. The soup can stay fresh for up to three months in the freezer. To avoid mushy noodles, freeze the soup without the noodles. Cook the noodles separately later. When you are ready to eat your soup, take it out of the fridge or freezer. If frozen, let it thaw in the fridge overnight. To reheat, use a pot on the stove over medium heat. Stir often to heat evenly. You can also use the microwave, but check it every minute to avoid hot spots. Enjoy your warm soup! Yes, you can use frozen chicken. Just increase the cooking time to about 10-12 minutes. This will ensure the chicken cooks fully. After cooking, shred the chicken before adding the noodles. It will still taste great! To make this soup gluten-free, swap the egg noodles for gluten-free pasta. Many brands offer gluten-free noodles that work well. Also, check the chicken broth label to ensure it is gluten-free. Your soup will still be cozy and delicious! If you want a thicker soup, you have a few options. You can mix a tablespoon of cornstarch with water and stir it in. Let it cook for a few more minutes until it thickens. Another way is to add more noodles. They will soak up some broth and make it thicker. In this blog post, I covered the key ingredients for a delicious soup and their health benefits. I shared step-by-step instructions to make it easy for you. You learned helpful tips and tricks to enhance flavor and avoid common mistakes. We explored tasty variations and detailed how to store leftovers properly. Remember, with these guidelines, you can create a soup that fits your taste and needs. Enjoy making it your way!$

Instant Pot Cozy Chicken Noodle Soup

A warm and comforting chicken noodle soup made effortlessly in the Instant Pot.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine American

Servings 6

Calories 250 kcal

Ingredients

1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
2 medium carrots, sliced into rounds
2 stalks celery, sliced
1 teaspoon dried thyme
1 teaspoon dried oregano
0.5 teaspoon freshly cracked black pepper
6 cups low-sodium chicken broth
2 cups cooked, shredded chicken
2 cups egg noodles
1 cup frozen peas
to taste salt
for garnish fresh parsley, chopped

Instructions

Begin by setting your Instant Pot to 'Sauté' mode. Once the pot is heated, add the olive oil. Wait for the oil to shimmer before adding the diced onion. Sauté for about 3 minutes until the onion becomes soft and translucent, stirring occasionally to prevent burning.
Next, add the minced garlic, sliced carrots, and celery into the pot. Continue to sauté everything together for an additional 2 minutes, allowing the vegetables to soften slightly.
Sprinkle in the dried thyme, dried oregano, and freshly cracked black pepper. Stir the mixture, toasting the spices for about 30 seconds to enhance their flavors.
Carefully pour in the chicken broth, using a spatula to scrape up any bits stuck to the bottom of the pot (this adds flavor!). Incorporate the shredded chicken into the broth and bring the entire mixture to a gentle simmer.
Once simmering, secure the lid on the Instant Pot and ensure the valve is set to 'Sealing.' Pressure cook on 'High' for 7 minutes.
When the cooking time concludes, perform a quick release of the steam by carefully turning the valve to 'Venting.' Stand back to avoid steam burns.
After the steam has fully released, open the lid and carefully stir in the egg noodles. Switch the Instant Pot back to 'Sauté' mode, cooking for an additional 5-7 minutes until the noodles reach your desired tenderness, stirring occasionally.
In the last minute of cooking, fold in the frozen peas, allowing them to warm through. Take a moment to taste the soup and adjust the seasoning with salt as needed.
To serve, ladle the comforting soup into bowls and generously garnish with freshly chopped parsley for a pop of color and flavor.

Notes

Serve the soup in warm bowls with a side of crusty bread for a cozy experience.

Keyword chicken, cozy, Instant Pot, noodles, soup