Instant Pot Chicken Noodle Soup made with chicken thighs, veggies and egg noodles. This soup is comfort food at it’s finest! Ready in less than 30 minutes!
Looking for more Soup Recipes? Try my Slow Cooker Chicken Tortellini Soup!
Instant Pot Chicken Noodle Soup
There is nothing more comforting than a warm bowl of soup! This Instant Pot chicken noodle soup is perfect to warm you up on a cold winter night. I love making soups in the Instant Pot! What normally takes an hour plus can be made in under 30 minutes. This soup tastes like it has been simmering all day!
How to Make Chicken Noodle Soup
- Add all of the ingredients to the Instant Pot (except for the parsley and egg noodles). Pressure cook on HIGH for 10 minutes. Allow the steam to naturally release.
- Remove the bay leaves and the sprigs of thyme. Shred the chicken with two forks.
- Select the SAUTE option on the Instant Pot then add in the noodles. Let them boil for 5-6 minutes or until tender.
- Serve immediately with fresh chopped parsley and enjoy!
Tips for Making the Best Soup
- I like to cut my vegetables on the larger side so they stay intact and don’t get too soft or mushy after cooking.
- If you don’t have fresh herbs on had substitute dried instead.
- After the soup cools and sits in the refrigerator it tends to soak up a lot of the broth. Add broth as needed when reheating the soup.
What to Serve with This Chicken Soup
I love to serve this chicken noodle soup with a side salad or veggie. Crusty bread is also a must for dipping in the soup!
Storage Instructions
- Store: Soup in the refrigerator in an airtight container for up to 5 days.
- Freeze: This soup is freezer friendly and great to make ahead! I recommend cooking the noodles separately if you plan to freeze this soup. Store the soup in an airtight container in the freezer for up to 3 months. When you are ready to eat thaw it overnight in the refrigerator and boil egg noodles to serve with it!
Here are more Comforting Soup Recipes to make!
Spicy Paprika & Lime Chicken Tenderloins
These Spicy Paprika and Lime Grilled Chicken Tenderloins are a great addition to your BBQ repertoire. Take your taste buds to the Caribbean, Mexico or Spain on a little holiday! Can be cooked outdoors or on a stove. Paleo, Whole30, Keto, gluten-free.
Paprika & Lime Grilled Chicken Tenderloins
Whether you’re heating up the BBQ on a warm summer’s day or you need to give your skillet a bit of a workout, this is a fabulous chicken recipe that I know you will love.
My paprika lime chicken tenderloins are tender and juicy. The spices and citrus used in the marinade will take your taste buds on a little holiday to the Caribbean, Mexico or Spain – your pick!
I used chicken tenderloins because I find the meat more tender than the rest of the chicken breast and it’s easier to work with than the chicken thighs. You can use any chicken meat you like, just adjust the cooking time depending on the size of the pieces. This marinade will also work well with turkey, pork, quail, prawns and even beef.
What Are Chicken Tenderloins?
Still confused about what chicken tenderloins are? They are short, thin cuts taken from beneath the breast of the bird. You might find that some grocers will sell thinner slices of breast meat and call it chicken tenderloins or tender. They tend to be softer than chicken breast when cooked BUT should not be overcooked, they don’t need as long as the chicken breast.
Nutritionally speaking, they are the same as chicken breast meat – high in protein, minerals, low in calories and fat.
Make-Ahead Tip For Paprika Lime Chicken
The chicken tenderloins can be marinated ahead of time for an even more robust flavour; keep uncooked in the fridge for maximum of 3 days and freeze for up to 2 months and simply defrost overnight in the fridge before you want to use it.
More Delicious Chicken Recipes:
Description
Grilled paprika and lime grilled chicken tenderloins are great with any side dish and can be used in salads, tacos, and wraps. Can be cooked outdoors or on a stove.
- Mix the marinade ingredients in a large bowl. Rinse the chicken and cut larger pieces in half.
- Using your hands, rub the chicken with the marinade. Leave in the bowl, wrap with cling wrap and set aside in the fridge for at least one hour before grilling.
- If using a grill plate or a skillet on your stove, heat one teaspoon of coconut oil until sizzling hot. Fry the chicken pieces for 4 minutes on each side and then remove to a plate to rest. Make sure not to overcrowd the frying pan or you will end up with too much meat juice and stewed rather than grilled chicken.
- If using a BBQ, heat the plate to sizzling hot and either spray with olive oil or brush with coconut oil. Place chicken pieces on the plate with a little space in between and cook for 4 minutes on each side on medium/high heat with the lid on.
- Remove cooked chicken to a serving plate and drizzle with lime juice before serving.
Nutrition
- Serving Size: 2-3 tenderloins
- Calories: 331
- Sugar: 1 g
- Sodium: 783.6 mg
- Fat: 16.4 g
- Carbohydrates: 4.4 g
- Fiber: 1.3 g
- Protein: 41.3 g
- Cholesterol: 131.4 mg
Keywords: Tenderloins, Chicken, Paprika, Lime, BBQ, Grilling, Low-Carb, Paleo, Whole30
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Nutrition Facts
Amount per serving
- Calories N/A
- Total Fat N/A
- Saturated Fat N/A
- Cholesterol N/A
- Sodium N/A
- Total Carbohydrates N/A
- Protein N/A
Hi, I'm Alex!
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