This Instant Pot Chicken Noodle Soup recipe is packed with flavor, super easy and so satisfying. With tips on how to make it with chicken thighs, chicken breasts, a whole chicken, or leftover rotisserie chicken.
Press SAUTE and add olive oil to Instant Pot. Once hot, add shallot, carrot and celery. Saute 2-3 minutes, until softened. Add garlic and saute 30 seconds longer. Hit CANCEL.
Add oregano, basil, bay leaf, chicken, broth, water and parmesan rind to the pot. Stir to combine.
Set pot to seal and cook on MANUAL high pressure for 10 minutes. It will take about 15 minutes for the pressure to build, then the countdown timer will begin.
When the cook time ends, allow the pressure to naturally release for 10 minutes. Then, carefully release the remaining pressure by turning the steam release valve to vent and remove the lid.
Transfer the chicken to a bowl and discard the bay leaf and parmesan rind.
Press SAUTE and bring the soup to a boil. Add egg noodles and cook until tender, about 5 minutes.
Meanwhile, shred the chicken using two forks. When the noodles are done cooking, return the chicken to the pot. Add parsley and lemon juice and season to taste with salt and pepper. Serve with a dollop of sour cream if desired. Enjoy!
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Notes
How to Freeze:
You can definitely freeze this soup. However, the pasta will become soggy, and the soup will become thicker as the pasta will continue to soak up that liquid. To solve this, I like to prepare the soup without the pasta, then when I’m ready to serve it, I add some cooked pasta to the warm soup.