Cozy Instant Pot Chicken Noodle Soup (Fall Style) Recipe

The comforting aroma of simmering broth fills the air, inviting you to curl up on the couch with a warm bowl of Instant Pot Chicken Noodle Soup (Fall Style). Picture this: tender chicken, vibrant vegetables, and perfectly cooked noodles all dancing in a savory hug of flavors. It’s like a cozy blanket for your taste buds, perfect for chilly fall evenings when the leaves crunch beneath your feet. For more inspiration, check out this cozy cabbage soup recipe recipe.

I remember the first time I made this soup; it was a rainy day, and I had just moved into my new apartment. I had no furniture but an Instant Pot and a determination to create something magical. As the rich scent wafted through my bare living room, I realized that cooking is not just about food; it’s about creating memories and finding warmth even when the world outside is gray. Trust me; this recipe will turn those gloomy days into something delightful.

Ingredients for Instant Pot Chicken Noodle Soup (Fall Style)

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: About 3-4 chicken breasts are ideal, but feel free to adjust based on your crowd size.
• Fresh Carrots: Choose firm, bright orange carrots for their sweetness and color; they add both nutrition and visual appeal.
• Celery Stalks: Fresh celery adds crunch and depth to the soup’s flavor profile—it’s like the supporting actor that steals every scene.
• Onion: A medium onion brings that aromatic base flavor; choose a yellow onion for sweetness as it cooks.
• Garlic Cloves: Fresh garlic is essential; its pungent aroma will make you feel like a gourmet chef.
• Egg Noodles: These little pasta gems soak up all the delicious broth while still keeping their structure—perfectly al dente!
• Low-Sodium Chicken Broth: Using low-sodium broth allows you to control the saltiness while still packing in flavor.

For seasoning:

• Dried Thyme: A key herb that adds earthy notes; if you have fresh thyme, go ahead and use it for an extra burst of flavor.
• Dried Bay Leaves: Just one or two bay leaves will elevate the dish’s aroma; don’t forget to fish them out before serving!

End with: “The full ingredients list, including measurements, is provided in the recipe card directly below.”

How to Make Instant Pot Chicken Noodle Soup (Fall Style)

Follow these simple steps to prepare this delicious dish:

Step 1: Prepare Your Ingredients

Start by chopping your carrots, celery, onion, and garlic. Set them aside because they’ll be starring in your flavor show shortly!

Step 2: Sauté Aromatics

Turn on your Instant Pot and select the sauté function. Add a splash of olive oil and throw in your onions and garlic first—let them sizzle until fragrant. Then toss in those colorful carrots and celery sticks for about three minutes.

Step 3: Add Chicken & Broth

Now it’s time for the star attraction! Place your chicken breasts right on top of those sautéed veggies like royalty entering a banquet hall. Pour in enough low-sodium chicken broth to cover everything nicely. Don’t forget to sprinkle in thyme and add bay leaves.

Step 4: Pressure Cook

Secure the lid on your Instant Pot and set it to cook on high pressure for about ten minutes. While it works its magic, you can relax with a cup of tea or scroll through social media—whatever floats your boat!

Step 5: Shred Chicken

Once done cooking, carefully release the steam (please don’t let that hot steam get you!). Remove the chicken breasts using tongs or forks and shred them into bite-sized pieces.

Step 6: Add Noodles & Finish Up

Return shredded chicken back into the pot along with egg noodles. Stir well, then secure the lid again for another five minutes at high pressure. Once finished, let it naturally release pressure for two more minutes before opening.

Transfer to bowls and serve hot! This soup not only warms up your body but also wraps you in nostalgia and comfort after each spoonful.

So there you have it! Your very own bowl of Instant Pot Chicken Noodle Soup (Fall Style) awaits. Grab a spoon—and maybe some crusty bread—and dive right in!

Perfecting the Cooking Process

To achieve the best results with your Instant Pot Chicken Noodle Soup (Fall Style), start by sautéing the chicken to lock in flavor. Next, toss in your veggies while seasoning them with herbs before adding the broth and noodles for a complete meal.

Add Your Touch

Feel free to customize this recipe! Swap out the chicken for turkey or add some spinach for extra greens. You can also experiment with different herbs, such as rosemary or thyme, to find your perfect flavor combo. hearty turkey chili recipe.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to four days. To reheat, simply warm it on the stove over low heat until heated through. Add a splash of broth if it thickens too much.

Sometimes, I serve this soup at family gatherings, and everyone insists it’s their favorite dish! It’s heartwarming to see them enjoy every spoonful while reminiscing about fall memories.

FAQs :

What ingredients do I need for Instant Pot Chicken Noodle Soup (Fall Style)?

To make Instant Pot Chicken Noodle Soup (Fall Style), gather boneless, skinless chicken breasts, egg noodles, carrots, celery, onion, garlic, and a mix of herbs like thyme and parsley. You will also need chicken broth, salt, and pepper to enhance the flavors. Optional ingredients include bay leaves for added depth and a squeeze of lemon juice for brightness. This comforting soup is perfect for crisp fall days.

How long does it take to prepare Instant Pot Chicken Noodle Soup (Fall Style)?

Preparing Instant Pot Chicken Noodle Soup (Fall Style) is quick and efficient. The total cooking time is about 30 minutes. This includes roughly 10 minutes for sautéing the vegetables and chicken before pressure cooking. Once you set the pressure cooker, it takes around 15 minutes to cook under high pressure. Afterward, allow for a quick release of pressure before adding in the noodles and allowing them to soften.

Can I freeze Instant Pot Chicken Noodle Soup (Fall Style)?

Yes, you can freeze Instant Pot Chicken Noodle Soup (Fall Style) for later enjoyment. To freeze, let the soup cool completely before transferring it into airtight containers or freezer bags. It’s best to freeze without the noodles as they may become mushy when reheated. When you’re ready to enjoy your soup again, simply thaw it in the refrigerator overnight and reheat on the stove or in the microwave.

What can I serve with Instant Pot Chicken Noodle Soup (Fall Style)?

Instant Pot Chicken Noodle Soup (Fall Style) pairs wonderfully with various sides. Consider serving it alongside crusty bread or homemade biscuits for a warm meal. A light salad adds a fresh touch that balances out the hearty soup. bbq chicken pasta dish For those enjoying a cozy fall evening, apple cider or spiced tea makes an excellent beverage choice that complements this comforting dish perfectly.

Conclusion for Instant Pot Chicken Noodle Soup (Fall Style) :

In summary, Instant Pot Chicken Noodle Soup (Fall Style) is a delightful dish perfect for chilly days. With its wholesome ingredients and simple preparation method, this soup stands out as a comfort food favorite. creamy potato soup recipe It takes just 30 minutes from start to finish, making it an ideal weeknight meal. Whether enjoyed fresh or frozen for later use, this recipe provides warmth and nourishment that suits any autumn occasion.