Carolyn's Dish / Chicken & Turkey / Holidays and Passover / Soup
Instant Pot Traditional Chicken Noodle Soup Recipe
Servings
8 people
Ingredients
- 2 whole chicken legs (thigh and drumstick attached) (skin on but trimmed of excess fat)
- 1½ pounds whole chicken wings ((not split))
- 1 cooking onion (peeled and roughly chopped)
- 1 leek (white and green part only, cut in half in the length and cleaned)
- 3 carrots (medium sized, peeled and roughly chopped)
- 2 parsnips (medium sized, peeled and roughly chopped)
- ½ bunch parsley (cleaned)
- 1 small bunch dill (cleaned)
- 2 stalks of celery or the interior heart of the celery with leaves (roughly chopped)
- Neck of a butternut squash (or about a 3-inch piece or less than 1 cup chopped (shown here is a large chunk (not the neck).)
- 1 zucchini (roughly chopped)
- 1 tbsp kosher salt (less if you are using kosher chicken)
- about 20 peppercorns or white peppercorns
- Water to fill to the max fill line after all the veggies and chicken are in the pot
- Additional kosher salt and ground white pepper.
Instructions
- 1
Place all veggies, chicken, salt and pepper in the stainless steel liner* of the instant pot, fill with water to the MAX fill line.
- 2
Place the liner in the instant pot, close the lid, turn the valve to SEALING (I have forgotten to do this).
- 3
Place on PRESSURE COOK for 27 minutes. It will take a while for the pot to come to pressure, once the pot is pressurized the counter will start counting down.
- 4
When the timer is done, NATURAL release for 5 minutes. Then QUICK release until all the pressure has released. It is quite messy so I drape a dish towel over the valve as it is releasing.
- 5
Once all the pressure has released, carefully open the lid and let the soup sit in the pot (or at least the liner) until cooled (it can take several hours).
- 6
Strain the soup and save the carrots, parsnips and chicken if you like to cut them up for serving the soup or for eating.
- 7
Taste the soup and add more salt and white pepper to taste.
- 8
You can freeze the soup in batches with the carrots, parsnips and chicken pieces right in the soup.
- 9
When ready to serve, boil up some noodles for each bowl.
Notes
Many people have several liners for their instant pot, especially if you use it a lot and need to start prepping for the next recipe before the first one is done or if you want your meal (or chicken soup in this case) to cool in the pot but need to carry on and use the instant pot again. I also specify in Step 1 to place all the veggies in the liner (rather than the POT) because you need to bring the liner to the tap to fill it with water and you don’t want to fill it with the line already in place, you could get water inside the pot itself.
Tips & Storage
- How to Store
- Refrigerate leftovers in an airtight container for up to 3-4 days. Chicken and turkey reheat well in the oven at 325°F to keep the meat moist.
- Can I Freeze This?
- Absolutely. Cool completely and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Cooking Tip
- Use a meat thermometer to ensure poultry reaches an internal temperature of 165°F (74°C) for food safety. Let it rest for 5-10 minutes after cooking for juicier results.
Frequently Asked Questions
How do I make Instant Pot Traditional Chicken Noodle Soup?
This Instant Pot Traditional Chicken Noodle Soup recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 15 ingredients and the recipe is designed for home cooks of all skill levels.
How many servings does this instant pot traditional chicken noodle soup recipe make?
This recipe makes 8 servings. You can easily double or halve the recipe to suit your needs.
What goes well with this instant pot traditional chicken noodle soup?
This recipe pairs well with a variety of dishes. Try it as part of a complete meal with complementary sides, salads, or proteins.