Chicken Noodle Soup (Instant Pot / Slow Cooker)

Chicken Noodle Soup (Instant Pot / Slow Cooker)

There are few recipes more comforting than homemade chicken noodle soup. This version, prepared in an Instant Pot (or slow cooker), lightens your workload a bit while still filling your kitchen with the aroma of simmering vegetables and herbs.....and filling stomachs with nourishing, hearty, and healthy soup.

Prep Time 20

Cook Time 40

Servings

5 from 3 votes

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Equipment

1 Instant pot or slow cooker

Ingredients

2 tablespoon unsalted butter
1 tablespoon olive oil
1 large yellow onion, peeled and chopped (about 2 cups)
6 celery ribs, chopped (about 1¾ cups)
2 large carrots, peeled and thinly sliced diagonally (about 2 cups)
2 cups diced red potatoes (2-3 large, see Notes)
1 tablespoon minced garlic
¼ cup flour
8 cups reduced-sodium chicken broth
4 bay leaves
4 teaspoon dried marjoram
2 teaspoon salt
1 teaspoon ground black pepper
2-2½ lbs boneless, skinless chicken breasts, halved (see Notes)
2 cups dried cavatappi pasta
Chopped fresh sage or parsley

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Instructions

Set your Instant Pot (or slow cooker) to the Saute function. Add the butter and olive oil and cook until the butter has melted.
Add the onion and cook for 4 minutes, until the onion has softened. Add the carrots, celery and potatoes and cook for 6 minutes more, stirring occasionally. Add the garlic and cook for 2 minutes more, stirring frequently.
Sprinkle the flour over the vegetables. Cook for 2 minutes, stirring constantly while scraping up any browned bits on the bottom of the pan.
Slowly add the broth, stirring to mix. Add the bay leaves, marjoram, salt, pepper, and chicken breast pieces to the pot.
Close the lid and seal according to your manufacturer's instructions. Set the Instant Pot to its "Soup" function or "Manual" function if you don't have one for Soup. Set your timer for 10 minutes. *If using a slow cooker, cook on "Low" for 7-8 hours or "High" for 4-5 hours, until chicken and vegetables are very tender.
Once your timer has finished, let the steam release naturally for 10 minutes, and then carefully flip the release nozzle to let the remaining steam release. Take off the lid and then transfer the chicken pieces to a cutting board; shred each piece using two forks.
Add the uncooked pasta to the soup. Set the function to "Saute" and cook until the pasta is cooked al dente (slightly firm), 8 to 10 minutes.
Return the shredded chicken to the pot and turn off the heat. Season with salt and pepper, as needed. Ladle soup into bowls and garnish with chopped fresh sage or parsley.

Notes

It's hard to find a package of chicken breasts with exactly 2 or 2-½ pounds of chicken, which is why I've given you some flexibility. I most recently used 2.4 pounds, but I've also used close to 2.
To make this soup without an Instant Pot or a slow cooker, cook it on your stovetop in a large saucepan or a stockpot. Reduce the heat and simmer for about 1 hour after adding the chicken to make sure that it is cooked through before adding the pasta.
If you plan to make the soup and then freeze it, wait to add the noodles until before you plan t serve it. Noodle tend to fall apart after they have been defrosted.

Nutrition

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