This is the BEST Instant Pot Chicken Noodle Soup recipe! Say hello to a super quick and easy homemade chicken soup that’s ready in less than 30 minutes but filled with so much flavour!
Is Instant Pot chicken noodle soup healthy?
Homemade Instant Pot chicken noodle soup can definitely be healthy for you, if made properly.
There are a lot of Instant Pot chicken soup recipes on the internet, so whichever one you choose, make sure it includes lots of fresh vegetables (like this recipe does) and doesn’t require a lot of salt.
You can even use whole wheat pasta to add a bit more fibre and a healthier boost!
Does chicken soup help fight a cold or flu?
Although it can’t actually cure your cold or flu, chicken noodle soup has been known to help temporarily alleviate some cold or flu symptoms. Getting a break from your symptoms can allow you to get the rest you need and help you recover faster.
Some other ways that a bowl of Instant Pot chicken noodle soup can help you feel better:
- Warm liquids, like tea or chicken broth, can help keep you hydrated when you’re feeling sick. The warmth of the liquids can also help temporarily clear your nasal passages.
- The vegetables in chicken noodle soup contain a healthy dose of vitamins and antioxidants that can give your immune system a much needed boost.
- The chicken provides protein and the noodles provide carbohydrates – things you might not be getting enough of if you have a decreased appetite because you’re feeling under the weather.
What are the benefits of using an Instant Pot to make chicken noodle soup?
Making chicken noodle soup in an Instant Pot:
- Saves time: The Instant Pot cooks soups quickly, even ones that are loaded with fresh vegetables.
- Is flavourful: The Instant Pot helps blends ingredients and flavours together while they cook – you’ll love how much flavour your soups have!
- Is easy: Because the Instant Pot controls the pressure and temperature, your soup will cook evenly and you don’t have to worry about over-boiling your ingredients.
Can you freeze Instant Pot chicken noodle soup?
If properly stored, Instant Pot chicken soup will last for approximately 3 days in the refrigerator. If you would like your soup to last longer, or you want to prepare a large batch of soup to enjoy later, then you’ll need to freeze it.
To freeze chicken soup:
Use heavy-duty freezer bags or airtight freezer-friendly meal prep containers to freeze the soup. You can freeze it in convenient single servings or family-sized servings.
One thing to note: noodles can become overly soft or mushy when frozen, so it’s best not to freeze them. Instead, remove the noodles from the soup (or make the soup without the noodles), freezing only the broth and vegetables. You can add cooked noodles to the soup when you thaw and reheat it.
What should I serve with chicken noodle soup?
A hot bowl of Instant Pot chicken noodle soup pairs really well with a nice sandwich – it’s a classic meal!
Some sandwich ideas to pair with chicken noodle soup:
- grilled cheese
- roast beef
- grilled vegetables
- egg salad
- ham and cheese
- chicken salad
Try different sandwich fillings and bread combinations and you can end up with endless possibilities. But if you don’t feel like a sandwich, here are some other options to enjoy with your bowl of soup:
- Breads, rolls, biscuits or crackers
- Grilled vegetables
- A healthy green salad or fruit salad
If you want to try a different type of chicken soup, I recommend making a pot of Instant Pot Chicken Tortellini Soup. It’s equally delicious!
Grab some glass meal prep bowls if you plan on turning this Instant Pot Chicken Noodle Soup into your weekly lunches.
I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
The BEST Instant Pot Chicken Noodle Soup
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp each salt & pepper
- 2 chicken breasts
- 3 celery stalks, chopped
- 2 carrots, chopped
- 2 cups dry rotini or fusili pasta
- 6 cups chicken broth
- 1/2 cup frozen peas, defrosted
- 1 tbsp fresh chopped parsley (optional)
- Add all ingredients to Instant Pot in order that they are listed with the exception of peas and parsley. Place lid on Instant Pot and make sure valve is set to seal.
- Press the pressure cook button and set to high, then cook for 5 minutes. Instant Pot will take about 10-15 minutes to come to pressure then pressure cook the 5 minutes.
- Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
- Shred chicken, then add back to pot of soup along with peas. Garnish with fresh parsley then serve and enjoy!