I’ll be honest, I’m not typically a soup person. I’ve heard a lot of people say “I love soup!” but I just don’t feel that strongly towards soup. With that being said, I do occasionally crave a warm bowl of soup. If it’s particularly chilly outside, or if I’m feeling under the weather, soup starts to look just a little more appealing. How long it takes: 50 minutes Equipment you’ll need: pressure cooker, knife Servings: 6 What I do love about soup is that typically it’s easy to make and really versatile. It’s warming, there are always leftovers, and it’s often healthy. This Italian turkey bean soup is one of my go-to recipes because I often have all the ingredients on hand. It’s one of my favorite things to bring to new moms and dads, too. And what’s better than the classic chicken noodle soup? Okay, French onion soup with a thick layer of cheese and bread might be better but it doesn’t have the same effect on the common cold that chicken noodle soup does. Of course, I had to bust out my Instant Pot and try making chicken noodle soup with it. I love how easy and hands-off the Instant Pot makes things, and I know you guys are going to love it too. (Be sure to check out all my Instant Pot recipes!)
Reasons To Love Instant Pot Chicken Noodle Soup
No fuss. It’s made all in one pot but that’s nothing new with chicken noodle soup, right? This soup is ready to serve in less than an hour and without much supervision at all. Perfectly cooked. The vegetables become nicely tender, the chicken stays moist and is easy to pull apart and shred. You can bring the soup back up to a boil right in the pressure cooker and the noodles cook in no time at all. Versatile. There are many ways you can change up this recipe to make this chicken noodle soup your own. Keep reading for lots of suggestions. If you want to take things to the next level, try serving chicken noodle soup with a warm crusty slice of Dutch oven bread or Irish soda bread.
Make It Your Own
Like dark meat better? I use chicken breasts in this recipe but you could definitely use boneless skinless chicken thighs if you prefer dark meat. A mix of both is great, too. Use different vegetables: If you like different vegetables in your soup, feel free to add them! I always feel that soup is sort of a “clean out the refrigerator” type of meal. Use the vegetables that are languishing in the bottom of the fridge. Make it gluten-free: You could easily use a gluten-free pasta in this soup. I wouldn’t recommend a chickpea pasta or other pasta that creates a lot of foam. If you want to use one of those, I recommend cooking them separately and draining them before adding them to the soup. Or make Instant Pot chicken and rice soup, with healthy brown rice. Make it paleo or Whole30: Replace the noodles with zoodles! Use a spiralizer to spiralize zucchini and create zucchini noodles. Stir them in right before eating; they’ll soften quickly in the hot liquid. Not only is this option paleo, but it’s also another gluten-free option. Make it on the stove: This recipe can easily be made in a soup pan on the stove. Sauté the vegetables in oil, add the chicken, broth, water, and herbs and simmer the soup until chicken is cooked through. Remove bay leaf and rosemary stem and discard. Remove chicken to shred. Bring to a boil and add your pasta. Cook until tender, return chicken to soup along with peas and parsley. If you’d like a recipe, try my stovetop homemade chicken noodle soup.
in your Instant Pot!
