Instant-Pot-Chicken-Noodle-Soup

Instant Pot Jewish Chicken Noodle Soup

Posted by

Warm your soul with a hearty, nourishing chicken noodle soup that’s perfect for chilly evenings or when you need a comforting bowl to fight off a cold. This Instant Pot version is a game-changer it’s quick, flavorful, and incredibly easy to make. With tender chicken, fresh veggies, and savory broth, this recipe is sure to become a family favorite.

Why You’ll Love This Recipe

  • Quick & Easy: Ready in just 30 minutes thanks to the Instant Pot.
  • Nutritious & Delicious: Packed with protein, vitamins, and comforting flavors.
  • Perfect for Cold Days: A classic recipe that feels like a warm hug in a bowl.

Ingredients You’ll Need

Flavorful Broth

  • 2 pounds of chicken (skin-on, mixed parts like breast and legs)
  • 2 quarts (8 cups) of water
  • 1 heaping tablespoon of Chicken Better Than Bouillon (or 4 chicken bouillon cubes)
  • 1 Spanish or yellow onion, peeled and quartered
  • 1 teaspoon of Italian seasoning
  • 1/2 teaspoon of lemon-pepper seasoning
  • 1 teaspoon of crushed garlic
  • 2-3 bay leaves
  • Kosher salt and freshly ground black pepper (to taste)

Phase 2: Building the Soup

  • 2 large carrots, sliced into 1/4-inch rounds
  • 2 celery stalks, sliced, with leafy tops reserved
  • 3 tablespoons of fresh parsley, chopped (or 1 tablespoon dried parsley)
  • A few strands of fresh dill (optional but recommended for extra flavor)
  • 2 tablespoons of cooking sherry
  • 1/2 tablespoon of seasoned salt (adjust to taste)
  • 1-2 cups of egg noodles (wide ribbon-style preferred)

How To Make

Step 1: Start with the Broth

  1. Prepare the Base: Add the chicken and water to your Instant Pot. Ensure the chicken is completely submerged.
  2. Enhance the Flavor: Stir in Better Than Bouillon (or bouillon cubes), onion chunks, Italian seasoning, lemon-pepper, crushed garlic, bay leaves, salt, and pepper.
  3. Pressure Cook: Secure the lid and set the Instant Pot to “Pressure Cook” or “Manual” on high pressure for 10 minutes. Perform a quick release when done.
  4. Strain the Stock: Use tongs to remove the chicken and set it aside to cool. Discard the bay leaves and onion with a slotted spoon.

Step 2: Prepare the Soup

  1. Shred the Chicken: Once cool, remove the meat from the chicken bones, discarding skin and cartilage. Shred the meat into bite-sized pieces.
  2. Cook the Veggies: Add carrots, celery, parsley, dill, cooking sherry, and seasoned salt to the Instant Pot. Stir well.
  3. Pressure Cook Again: Close the lid and pressure cook on high for 5 minutes. Perform another quick release.

Step 3: Cook the Noodles

  1. While the veggies cook, boil a pot of water on the stove.
  2. Add the egg noodles and cook according to the package instructions (about 8 minutes). Drain and rinse.

Step 4: Assemble and Serve

  1. Combine Ingredients: Add the shredded chicken to the Instant Pot and stir to combine.
  2. Serve: Place cooked noodles in bowls and ladle the soup over them. Garnish with extra parsley or dill if desired.
  3. Enjoy: Savor the heartwarming goodness of this homemade chicken noodle soup!

Pro Tips for the Best Chicken Noodle Soup

  • Use Fresh Ingredients: Fresh parsley and dill elevate the flavor significantly.
  • Add a Squeeze of Lemon: For a hint of brightness, squeeze fresh lemon juice into the soup before serving.
  • Make It Ahead: The flavors deepen if made a day in advance, making it ideal for meal prep.

FAQs

1. Can I use boneless chicken?
Yes, but bone-in chicken adds more depth to the broth.

2. How do I store leftovers?
Store soup and noodles separately in airtight containers in the fridge for up to 4 days.

3. Can I freeze this soup?
Yes, freeze the soup (without noodles) for up to 3 months. Add fresh noodles when reheating.

Instant Pot Chicken Noodle Soup Recipe

 

Prep Time: 5 minutes
Cook Time: 23 minutes
Total Time: 28 minutes

Ingredients

Phase 1:

  • 2 pounds of chicken (skin-on, mixed parts)
  • 2 quarts (8 cups) water
  • 1 heaping tbsp Chicken Better Than Bouillon (or 4 bouillon cubes)
  • 1 Spanish or yellow onion, quartered
  • 1 tsp Italian seasoning
  • 1/2 tsp lemon-pepper seasoning
  • 1 tsp crushed garlic
  • 2-3 bay leaves
  • Salt and pepper to taste

Phase 2:

  • 2 large carrots, sliced
  • 2 celery stalks, sliced
  • 3 tbsp parsley (or 1 tbsp dried)
  • Few strands of dill (optional)
  • 2 tbsp cooking sherry
  • 1/2 tbsp seasoned salt
  • 1-2 cups egg noodles

Instructions

  1. Make the Broth: Add chicken, water, bouillon, onion, and spices (Phase 1) to the Instant Pot. Pressure cook for 10 minutes and quick release. Remove chicken and shred. Discard onion and bay leaves.
  2. Cook the Veggies: Add Phase 2 ingredients (except chicken and noodles) to the Instant Pot. Pressure cook for 5 minutes and quick release.
  3. Prepare Noodles: Cook noodles on the stove and drain.
  4. Combine & Serve: Add shredded chicken to the soup. Serve over noodles and enjoy!
Visited 106 times, 3 visit(s) today

Leave a Reply

Your email address will not be published. Required fields are marked *