A big bowl of comfort in The Best Instant Pot Chicken Noodle Soup. Post may contain affiliate links.
So guess what happened in the Sidewalk Shoes household last week? The flu. After watching them close school district after school district in Tennessee, I thanked my lucky stars that I wasn’t teaching any more. Then the hubs and I decided to take a day trip to Atlanta. Fun, but it meant I was trapped in the car, breathing his air, when he didn’t feel good. So, I blame him one hundred percent. You know what’s worse than having the flu? Being the one that has to make your own chicken noodle soup. But don’t fret, making it in the Instant Pot is so easy, you won’t mind. This is truly the Best Instant Pot Chicken Noodle Soup. The hubs couldn’t stop commenting on how good it was. He should, since we were having it because of him.
This recipe is very forgiving, I pretty much used what was already in my pantry and freezer. I started with 4 whole chicken legs (legs and thighs) because that is what was on sale at the store. You can use any pieces of chicken that you’d like, though I think it’s important to have pieces with the bones, it adds so much depth of flavor. I also used carrots, celery, onions, and garlic. To add even more immune boosting goodness, I added some tumeric and some fresh grated ginger (which I keep in the freezer – so easy to grate that way.) A little soy sauce kicks in some unami goodness. I used 8 oz of rice noodles because I finish cooking the noodles in the Instant Pot and they cook in only 5 minutes. We loved them and they are now my go to noodles for soup! I added the minced fresh parsley purely for garnish, but then ended up really liking the freshness that it brought to the soup! Make this. Even if you don’t have the flu.
- 4 whole chicken legs (including thighs)
- olive oil
- 4 carrots, peeled and sliced
- 4 stalks celery, sliced, including leaves
- 1 onion, diced
- 3 cloves garlic minced
- 6-8 cups chicken stock
- 1 teaspoon ground turmeric
- 1 tablespoon soy sauce
- 1 tablespoon grated ginger
- 8 oz dried rice noodles
- 4 tablespoons minced fresh parsley
- Take the chicken out of the fridge and salt and pepper it. Allow it to come to room temperature - about 20 minutes, while you prep the veggies. Turn on the saute feature and add a few swirls of olive oil. Add the chicken skin side down to the pan. Allow the chicken to rest undisturbed for about 5 minutes to brown, turn and brown the other side. Remove the chicken.
- If needed, add a bit more oil to the pot. Add the carrots, celery, onions and garlic to the pot and saute until slightly softened. Add the turmeric, soy sauce and grated ginger and about a cup of the stock. Stir, scraping up any brown bits on the bottom. Top with the chicken and pour over the rest of the stock.
- Lock the lid into place, making sure your vent is set correctly. Press off then manual and set the timer for 12 minutes.
- After the time is done, do a quick pressure release. Remove the chicken and set aside to cool. Turn off the cooker and then turn on the saute feature. When the soup comes up to a boil, add the noodles and cook for 5 minutes. While the noodles are cooking, remove the chicken meat from the bones. When the noodles are finished, turn off the cooker, and stir back in the chicken. Serve topped with the fresh parsley.