Nothing combats cold weather snuffles like a nice steaming bowl of chicken noodle soup. My recipe puts a fun spin on the classic cozy-weather dish by adding a bit of cayenne pepper for a nice spicy kick and a hint of lemon juice for a unique citrusy finish. Crank up the multicooker and let’s get this fall and winter recipe started!
What Cut of Chicken Should You Use for Chicken Noodle Soup?
I had a few pounds of boneless and skinless chicken thighs in the freezer so I used that but you certainly don’t have to. In the past, I have used bone-in thighs with the skin removed, as well as chicken breast. Feel free to use what you have handy just remember to remove the skin before cooking and remove the bones prior to shredding.
What is an Instant Pot?
An instant pot or multi-cooker Crockpots are the brand names for a type of pressure cooking appliance. Both types of express pressure cookers cook food in half the time of traditional cooking methods using high-pressure steam. Both Instant pots, as well as multi cooker Crockpots, have various settings for steaming, slow cooking, sauteing, etc. Using an instant pot enables one to utilize different cooking methods using one appliance with rapid speed.
How to Store Leftover Chicken Noodle Soup?
Leftover chicken noodle soup can be refrigerated for 3-5 days. If you made excess soup and would like to keep soup past the 5-day mark, I recommend freezing your leftover soup. Leftover chicken noodle soup can be frozen in an airtight and freezer-safe container for up to 3 months. To reheat, place the frozen or thawed contents of the container in a saucepan and heat over high heat until warmed.
Wine Pairings for Chicken Noodle Soup?
The lemon juice that we added to this soup gave us a nice citrusy finish. I like pairing this soup with an acidic white wine such as Pinot Grigio or Sauvignon Blanc. Acidic wines are very food friendly and pair well with most dishes. The acidity from the wine would nicely complement the citrus in the soup, giving us a nice crisp and bright finish.
Tried this recipe? Leave your reviews in the comments below! Had an amazing spread and want to share that with the ChewingwithChu audience? I would love to see your masterpiece! Share your photos on IG/ IGStory and mention @ChewingwithChu! I will be sure to share them on my page.
Ingredients
- Seasoning/Spices
Instructions
- On the instant pot, press brown/saute, set temperature to HIGH, then press start/stop. Add 1 tbsp. of oil to the cooking pot and allow to preheat.
- Add onions, carrots, and celery to the cooking pot and allow to saute for 5-8 minutes or until the onions are translucent.
- Add garlic. Saute for 2-3 minutes.
- Add water, chicken broth, herbs, black pepper, salt, raw chicken, paprika, dill weed, and cayenne pepper to the cooking pot. Stir.
- Press Start/Stop. Secure the lid. Press Soup, set the pressure to high, and adjust the time to 7 minutes. Make sure the steam release valve is in the closed position. Press start/stop.
- Once pressure is released, wait 5-8 minutes before removing the lid.
- Using tongs, carefully remove cooked chicken from the cooking pot. Shred chicken and set aside.
- Press brown/saute, set temperature to HIGH, then press start/stop. Do not use the lid. Once the mixture comes to a simmer, add noodles and lemon juice. Stir.
- Allow noodles to saute for 6 minutes or until noodles are cooked to desired tenderness. Press start/stop.
- Add shredded chicken back to the cooking pot. Serve hot and enjoy.
Notes
Essential Tools: 6-Qt. Express Pressure Cooker Measuring cup: ( 1/2 , 1) Measuring spoon: (½ tsp., 1 tsp. 1 Tbsp.) Knife Chopping board Tongs
