Chicken Noodle Soup
By :The Instant Pot Bible by Bruce Weinstein
Print Recipe
Okay, all you chicken soup fanatics, forgive us. Our version is not pure yellow. We lobby for browning the chicken before cooking it in the broth with the vegetables and herbs (which we then discard since they’ve leached their flavor into the broth). The result is a cloudy stock, even brown. But the flavor is over the top: rich, decadent, and decidedly, well, chicken-y.
If you insist on old-school aesthetics, skip browning the chicken (omit the olive oil, too) and cook them in the broth with the vegetables and aromatics before carrying on as written. But honestly, why would anyone skimp on flavor for color?
Votes: 13
Rating: 4.85
Rate this recipe!
Course Soup
Cuisine Modern
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration 30-60 min
Cooking Technique Max Pressure Cook, Pressure Cook
Main Ingredient Chicken, Chicken Broth
Prep Time 10 minutes
Cook Time 33 minutes
Servings
6 servings
Ingredients
  • 2 tbsp olive oil
  • 1 bone-in skinless chicken breast 1 pound
  • 2 bone-in skinless chicken thighs 8 ounce
  • 1/2 tsp table salt plus more if necessary
  • 1/2 tsp ground black pepper
  • 6 cups chicken broth
  • 1 medium red onion peeled and halved
  • 4 medium carrots peeled and cut in half widthwise
  • 2 garlic cloves peeled
  • 3 fresh thyme sprigs
  • 2 fresh sage sprigs
  • 4 ounces wide egg or no-yolk noodles
  • 1 tbsp fresh dill fronds finely chopped
Course Soup
Cuisine Modern
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration 30-60 min
Cooking Technique Max Pressure Cook, Pressure Cook
Main Ingredient Chicken, Chicken Broth
Prep Time 10 minutes
Cook Time 33 minutes
Servings
6 servings
Ingredients
  • 2 tbsp olive oil
  • 1 bone-in skinless chicken breast 1 pound
  • 2 bone-in skinless chicken thighs 8 ounce
  • 1/2 tsp table salt plus more if necessary
  • 1/2 tsp ground black pepper
  • 6 cups chicken broth
  • 1 medium red onion peeled and halved
  • 4 medium carrots peeled and cut in half widthwise
  • 2 garlic cloves peeled
  • 3 fresh thyme sprigs
  • 2 fresh sage sprigs
  • 4 ounces wide egg or no-yolk noodles
  • 1 tbsp fresh dill fronds finely chopped
Votes: 13
Rating: 4.85
Rate this recipe!
Instructions
  1. Press Saute, set time for 15 minutes.
  2. Warm the oil in the cooker for a minute or two. Meanwhile, season the chicken pieces with 1/2 teaspoon salt and the pepper. Set the breast in the cooker and brown well, turning a couple of times, about 6 minutes. Transfer the breast to a nearby plate and add the thighs. Brown them, too, turning them a couple of times, about 5 minutes. Transfer them to that plate as well.
  3. Pour in the broth, turn off the SAUTE function, and scrape up every speak of browned stuff on the pot’s bottom. Return the chicken to the pot; add the onion, carrots, garlic, thyme, and sage. Lock the lid onto the cooker.
  4. Optional 1 Max Pressure Cooker
    Press Pressure cook on Max pressure for 15 minutes with the Keep Warm setting off.
  5. Optional 2 All Pressure Cookers
    Press Soup/Broth or Pressure cook (Manual) on High pressure for 18 minutes with the Keep Warm setting off.
  6. Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the pot. Transfer the chicken pieces to a large cutting board. Scoop out and discard all the vegetables and herbs. Stir the noodles and dill into the broth. Lock the lid onto the pot again.
  7. Optional 1 Max Pressure Cooker
    Press Pressure cook on Max pressure for 3 minutes with the Keep Warm setting off.
  8. Optional 2 All Pressure Cookers
    Press Soup/Broth or Pressure cook (Manual) on High pressure for 4 minutes with the Keep Warm setting off.
  9. Meanwhile, remove and discard any bones and tough cartilage from the meat. Chop the meat into small, spoon-sized bits.
  10. When the machine has finished cooking, use the quick-release method to bring its pressure again back to normal. Unlatch the lid and open the pot. Stir in the chicken meat and check for salt before serving.
Recipe Notes

Beyond
• For a 3-quart cooker, you must omit the chicken breast and just use the two chicken thighs. Halve the remaining ingredients and cut the carrots into smaller pieces to fit in the pot.
• Substitute any herb sprigs you like: tarragon, rosemary, oregano, savory. And swap the dill out for just about any finely minced, leafy, green herb.
• For turkey noodle soup, substitute two 1-pound turkey thighs for the chicken breast and thighs; cook for 25 minutes at MAX or 30 minutes at HIGH, followed by a quick release.
• For more flavor, add up to 4 allspice berries with the herb sprigs during the first cooking (remove and discard the allspice as well).
• For a more peppery accent, skip sprinkling the chicken pieces with ground pepper and add up to 10 black peppercorns with the herbs during the first cooking (discard these peppercorns, too).

12 replies
  1. Nvsjessup
    Nvsjessup says:

    So good. We chopped up and put the carrots back in when we put the chicken in and it was super tasty.

  2. Pjcabrel
    Pjcabrel says:

    Easy enough. Just have all ingredients ready.
    Seems to have more flavor and definently plumper chicken meat.

  3. Epicker401
    Epicker401 says:

    Was very good. I used reduced sodium broth and added a tbsp of minced garlic and left thr veggies in. So flavorfull!

  4. julieunderwoodesq
    julieunderwoodesq says:

    Sooooooooo good!!! Better than ya mama made you!!!! The browning of the chicken is worth it to me. I dont need yellow soup… i need a soup that tastes good. This one is amazing. The dill puts it over the top! I never quote Rachel Ray, but, well…. YUM-O!!!!!

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