Save to Pinterest The first time the rain really drummed against the kitchen window last October, I realized my old stovetop soup method just took too long for a Tuesday night. I dragged the Instant Pot out from the back of the pantry and crossed my fingers that it would capture that slow simmered flavor. The house filled with the smell of celery and thyme so quickly that it felt like a magic trick. It turned out even better than the boxed versions I grew up on. This has become my go to remedy for cold toes and long workdays.
I once made this while my best friend was over helping me paint the guest room and we were both exhausted and covered in beige splashes. We sat on the kitchen floor eating straight from the bowls because we were too tired to find chairs. There is something about the way the egg noodles soak up the salty broth that just resets your mood. Even with paint in our hair, that meal felt like luxury.
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Ingredients
- Chicken breasts or thighs: These provide the essential protein and using thighs adds a bit more richness to the broth.
- Mirepoix of onion, carrots, and celery: This aromatic trio forms the classic flavor base that defines a traditional chicken soup.
- Low sodium chicken broth: Choosing a low sodium version gives you total control over the final saltiness of your meal.
- Dried thyme and parsley: These herbs release their oils under pressure to create a deep and earthy aroma.
- Egg noodles: These wide and tender noodles are the perfect vessel for soaking up the savory broth.
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Instructions
- Sauté the aromatics:
- Set your pot to sauté and cook the onion, carrots, and celery in oil until they just begin to soften. Stir in the minced garlic for just a moment until you can smell it filling the air.
- Build the base:
- Lay your chicken pieces directly on top of the vegetables and pour in the broth along with all your seasonings. Give it a very gentle stir to make sure everything is submerged before you lock the lid.
- Pressure cook:
- Set the machine to high pressure for ten minutes and let the steam do all the hard work for you. Once the timer beeps, let it sit for five minutes before releasing the remaining pressure manually.
- Shred and simmer:
- Take the chicken out to shred it on a plate while you switch back to sauté mode to cook the noodles. Drop the egg noodles into the bubbling broth and let them soften until they are just tender.
- Finish the bowl:
- Stir the shredded chicken back into the pot and take out that bay leaf before serving. Ladle it into big bowls and add a pinch of fresh parsley if you want that bright pop of green.
Save to Pinterest My toddler actually asked for seconds of the carrots in this soup which felt like a major culinary victory in our household. We now call it the Magic Soup because it seems to be the only thing everyone agrees on for dinner.
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The Secret to Perfect Chicken
Shredding the chicken outside of the pot ensures you get those nice rustic chunks rather than tiny pulverized bits. I like to use two forks and follow the grain of the meat for the best texture.
Making It Your Own
You can easily swap the egg noodles for cheese tortellini or even rice if you want to change the vibe. Just remember that different grains or pastas have different cooking times in the hot broth.
Prepping for Busy Weeks
I often chop all the vegetables on Sunday so I can just dump everything in when I get home from work. This saves those extra ten minutes that usually stand between me and a healthy meal.
- Keep a bag of pre chopped mirepoix in the freezer for even faster prep.
- Store any leftover soup in airtight containers for a quick lunch the next day.
- Make sure to add a little extra broth when reheating as the noodles will continue to drink up the liquid.
Save to Pinterest I hope this bowl of warmth brings as much comfort to your table as it does to mine. Happy cooking and enjoy every savory spoonful.
Recipe Questions & Answers
- → Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts. 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 will absorb some liquid, so you may need to add extra broth when reheating.
- → Can I make this gluten-free?
Absolutely. Simply substitute the egg noodles with your favorite gluten-free pasta variety. Brown rice pasta or gluten-free egg noodles work beautifully in this preparation.
- → Why do you cook the noodles separately?
Cooking noodles separately prevents them from becoming mushy during pressure cooking. This method ensures perfectly tender noodles and better overall texture in every bowl.
- → Can I use chicken thighs instead of breasts?
Yes, boneless chicken thighs work wonderfully and add extra richness. They may require slightly longer pressure cooking, about 12 minutes, to become tender enough for shredding.
- → What if I don't have an Instant Pot?
You can make this on the stovetop. Sauté vegetables in a large Dutch oven, add broth and chicken, simmer for 20 minutes until chicken is cooked through, then shred and add noodles, cooking until tender.
