Instant Pot Chicken Noodle Soup

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recipe by Bruce Weinstein https://amzn.to/2PjilWY

  • Time icon
    Total Time
    43mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    174

Okay, all you chicken soup fanatics, forgive us. Our version is not pure yellow. We lobby for browning the chicken before cooking it in the broth with the vegetables and herbs (which we then discard since they’ve leached their flavor into the broth). The result is a cloudy stock, even brown. But the flavor is over the top: rich, decadent, and decidedly, well, chicken-y. <br />If you insist on old-school aesthetics, skip browning the chicken (omit the olive oil, too) and cook them in the broth with the vegetables and aromatics before carrying on as written. But honestly, why would anyone skimp on flavor for color?

Inspired by: https://recipes.instantpot.com/recipe/chicken-noodle-soup-2/

recipe updated Feb 4, 2020

Ingredients

  • Red onion icon
    Red onion
    1 (135g)
  • Carrot icon
    Carrot
    4 (200g)
  • Garlic clove icon
    Garlic clove
    2
  • Dill icon
    Dill
    1 tbsp (4g)
  • Olive oil icon
    Olive oil
    2 tbsp (30ml)
  • Bone-In skinless chicken breast icon
    Bone-In skinless chicken breast
    2 cups
  • Bone-In skinless chicken thighs icon
    Bone-In skinless chicken thighs
    2
  • Salt icon
    Salt
    about ½ teaspoon (3g)
  • Black pepper icon
    Black pepper
    about ½ teaspoon (1g)
  • Chicken broth icon
    Chicken broth
    6 cups (1494g)
  • Fresh thyme icon
    Fresh thyme
    3 sprigs
  • Fresh sage icon
    Fresh sage
    2 sprigs
  • Egg noodles icon
    Egg noodles
    ½ cup

Tools

  • kCook icon Instant Pot
  • kCook icon Work surface
  • kCook icon Inner pot
  • kCook icon Plate
  • kCook icon Cutting board

Step preview

  1. Add olive oil to the inner pot
  2. Pre-heat until hot - Sauté, Normal
  3. Place bone-in skinless chicken breast and bone-in skinless chicken thighs on a clean work surface
  4. Season with salt and black pepper
  5. Transfer chicken to inner pot
  6. Brown well - approx 6 min
  7. Transfer chicken to plate
  8. Pour chicken broth into the inner pot
  9. Cancel - Sauté
  10. Deglaze
  11. Return chicken to inner pot
  12. Add red onion, carrot, garlic clove, fresh thyme and fresh sage to the inner pot
  13. Close and lock the lid and turn the steam release handle to Sealing
  14. Pressure cook - Soup, High, 18 min
  15. Cancel - Keep warm
  16. Quick release
  17. Transfer just the content of inner pot to cutting board
  18. Debone chicken
  19. Cut into bite-size pieces
  20. Discard vegetables and herbs
  21. Stir egg noodles and dill into the inner pot
  22. Close and lock the lid and turn the steam release handle to Sealing
  23. Pressure cook - Manual, High, 4 min
  24. Cancel - Keep warm
  25. Quick release
  26. Return chicken to inner pot
  27. Serve
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