Instant Pot Chicken Noodle Soup Recipe – Turmeric & Thyme Flavors

Last Updated on 2 months by Neha Deshmukh

Instant Pot Chicken Noodle Soup Recipe – Turmeric & Thyme Flavors

Hey everyone! There’s just something about a warm bowl of chicken noodle soup that feels like a hug, isn’t there? Especially when the weather turns chilly, or you’re just feeling a little under the weather. I’ve been making this Instant Pot version for my family for years, and it’s become a total weeknight staple. It’s quick, comforting, and packed with flavor – thanks to a little secret weapon: turmeric! Let’s get cooking.

Why You’ll Love This Recipe

This isn’t your average chicken noodle soup. We’re taking things up a notch with fragrant fresh thyme, a touch of warming cayenne, and the beautiful color and health benefits of turmeric. Plus, the Instant Pot makes it so easy – seriously, from start to finish, you’re looking at around 35 minutes. It’s perfect for busy weeknights when you want something nourishing and delicious without spending hours in the kitchen.

Ingredients

Here’s what you’ll need to make this comforting soup:

• 2 tablespoons butter
• 1 onion, diced
• 1.5 cups celery slices (about 3-4 stalks)
• 4 teaspoons minced garlic
• 2 teaspoons minced ginger
• 2 pounds boneless, skinless chicken thighs, quartered (about 900g)
• 2 tablespoons fresh thyme leaves
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon dried oregano
• 0.5 teaspoon turmeric (about 2g)
• 0.25 teaspoon cayenne pepper (adjust to taste!)
• 8 cups chicken broth (about 1.9 liters)
• 2 cups carrot coins
• 8 ounces wide egg noodles or noodles of choice (about 225g)
• 3 tablespoons finely chopped fresh flat-leaf parsley

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this soup special.

• Turmeric: Don’t skip it! It gives the soup a gorgeous golden hue and is amazing for you. It’s a powerful anti-inflammatory.
• Fresh Thyme: Seriously, use fresh if you can. The aroma is incredible. If you absolutely have to use dried, reduce the amount to 1 tablespoon.
• Chicken Broth: Homemade is always best if you have the time, but a good quality store-bought broth works perfectly well. I like to use low-sodium so I can control the salt level. You could also use chicken stock, which is a bit richer.
• Chicken Thighs: I prefer thighs because they stay nice and tender during pressure cooking. But you can use chicken breast if you prefer – just be careful not to overcook them!

Step-By-Step Instructions

Alright, let’s make some soup!

1. Sauté the Aromatics: Turn on your Instant Pot to the sauté function on high heat. Add the butter and let it melt. Then, toss in the diced onion, celery, garlic, and ginger. Sauté for about 5 minutes, until the onions start to soften and become translucent. This is where the flavor foundation begins!
2. Add the Chicken & Spices: Add the quartered chicken thighs, thyme, salt, pepper, oregano, turmeric, and cayenne pepper to the pot. Stir everything well to make sure the chicken is coated in all those lovely spices.
3. Pressure Cook: Pour in the chicken broth. Secure the lid on the Instant Pot, making sure the valve is set to sealing. Pressure cook on high for 5 minutes. Once the cooking time is up, do a quick-release of the pressure.
4. Add Carrots & Noodles: Switch the Instant Pot back to sauté mode. Add the carrot coins and bring the soup to a boil – this should take about 8 minutes. Then, stir in the egg noodles and cook uncovered for 5-7 minutes, or until the noodles are tender. Keep an eye on them so they don’t get mushy!
5. Finish & Serve: Stir in the chopped parsley. Give the soup a taste and adjust the seasoning if needed. Serve hot, and maybe with an extra sprinkle of parsley on top for a pop of freshness.

Expert Tips

Want to make this soup even better? Here are a few of my go-to tricks:

• Browning the Chicken: For extra flavor, you can lightly brown the chicken thighs in the Instant Pot before adding the other ingredients. It adds a nice depth of flavor, but it’s not essential.
• Preventing Mushy Noodles: Keep a close eye on the noodles! They cook quickly in the Instant Pot. Start checking for doneness around 5 minutes.
• Flavor Layering: Don’t be afraid to taste and adjust the seasoning throughout the cooking process. A little extra salt or pepper can make a big difference.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: Swap the chicken broth for vegetable broth and use a plant-based protein like chickpeas or tofu.
• Gluten-Free Adaptation: Simply use gluten-free noodles! There are tons of great options available now.
• Spice Level Adjustment: If you’re sensitive to heat, reduce or omit the cayenne pepper. Or, if you like things spicy, add a pinch of red pepper flakes!
• Festival Adaptations: While not traditionally tied to a specific Indian festival, this soup is perfect for warming up during Diwali celebrations or any cold-weather gatherings. It’s a comforting dish that everyone enjoys.

Serving Suggestions

This soup is a meal in itself, but here are a few ideas for sides:

• A slice of warm Indian bread, like naan or roti, for dipping.
• A simple side salad with a light vinaigrette.
• A squeeze of fresh lemon juice over the soup for a bright, zesty finish.

Storage Instructions

Leftovers? Yes, please!

• Refrigerate: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: You can freeze this soup, but the noodles may become a bit softer when thawed. It’s still delicious! Freeze in airtight containers for up to 2-3 months.

FAQs

Got questions? I’ve got answers!

1. Can I use different types of noodles in this soup?

Absolutely! Feel free to experiment with different noodles. Rotini, ditalini, or even orzo would all work well.

2. How can I make the soup more flavorful?

Besides adjusting the seasoning, you can add a bay leaf during pressure cooking. Remove it before serving. A splash of soy sauce or Worcestershire sauce can also add umami.

3. Can this soup be made ahead of time?

You can definitely prep the ingredients ahead of time – chop the veggies, measure out the spices, etc. But I recommend cooking the soup fresh for the best flavor and texture.

4. What is the best way to store leftover chicken noodle soup?

Store in an airtight container in the refrigerator. The soup may thicken as it sits, so you might need to add a little extra broth when reheating.

5. Can I freeze this Instant Pot chicken noodle soup?

Yes, but the noodles might get a little soft. It’s still tasty! Freeze in airtight containers for up to 2-3 months.