Inside: Here’s a recipe for easy homemade chicken noodle soup that you make in the Instant Pot. Use frozen chicken and frozen noodles.
A bowl of homemade chicken soup soothes colds and feels like a warm hug on a cold day.
Thanks to the Instant Pot, you can have a batch in less than an hour.
And you don’t even have to remember to defrost the chicken!
Ingredients you need
- Olive oil
- Onion: Choose a sweet variety. You will need about 1 cup diced, which is about half of a large onion.
- Carrots – I cut them into fairly small dice, but the size is up to you.
- Celery: I also cut them into small cubes.
- Seasonings: You will need thyme, rosemary, salt and black pepper.
- Chicken: I use boneless, skinless chicken breasts.
- Chicken broth: You can use homemade chicken broth, store-bought broth, or Better Than Bouillon with water.
- Frozen Noodles: I recommend Reames frozen noodles, which you can find in the freezer section of the supermarket.
- Lemon juice: This adds some brightness to the soup. I prefer fresh, but bottled works too. I use the juice of 1 lemon (about 2 tablespoons), but feel free to use more or less to taste.
- Parsley: Fresh or dried parsley gives the soup extra color at the end of cooking.
- Better than the roast chicken base with broth (optional) – I like to add about 1/2 teaspoon of this at the end if it needs a little flavor.
How to Make Instant Pot Chicken Noodle Soup
- Turn on the Instant Pot and set it to the sauté setting. Add the olive oil and wait until it is hot. Then add the chopped onion, carrots, celery and seasonings. Cook for about five minutes, stirring frequently.
- Turn off and add the frozen chicken and broth. Set it to manual (high pressure) for 8 minutes. When time is up, do a natural release for 5 minutes and then do a quick release. I like to put a towel over the vent during the quick release.
When the valve has dropped onto the lid, open the Instant Pot, remove the cooked chicken breasts and place them on a cutting board. Add the frozen noodles to the Instant Pot, stir quickly so they are completely submerged in the broth, then close the lid again and set the Instant Pot to manual for 5 minutes.
While the noodles are cooking, shred the cooked chicken with two forks. I like to use shredded chicken in my soup, but you can cut the chicken into small pieces if you prefer.
Do a natural release for 5 minutes and then a quick release. Add back the shredded chicken, plus the lemon juice and parsley. Stir everything well. Taste and add more salt, pepper or lemon juice if necessary and serve. If you need a touch of flavor, I like to add 1/2 teaspoon of Better than roast chicken base with broth.
Instant Pot Chicken Noodle Soup FAQs
Can I use egg noodles instead?
Yes. To do this, add the same amount (2 cups) of dried egg noodles to the broth. Put it on manual for just 2 minutes and then quickly release it.
What do I do with leftover soup?
Place leftover chicken soup in an airtight container and store in the refrigerator. Use it within 4 days.
Can I freeze leftover soup?
Yes. Place in an airtight container and freeze for up to 3 months. To thaw, place in the refrigerator overnight. Depending on how much broth the noodles absorbed, you may need to add a little more chicken broth when reheating them.
If you plan to freeze the entire batch, I suggest making it without the noodles, then cooking them and adding them when you reheat them.
Instant Pot Chicken and Noodle Soup
Produce:
Approximately 6 servings
Preparation time:
30 minutes
Time to cook:
13 minutes
Extra time:
20 minutes
Total Time:
1 hour 3 minutes
This easy and comforting Instant Pot Chicken Noodle Soup uses frozen chicken and frozen noodles to save you time!
Ingredients
-
2 tablespoons olive oil
-
1/2 large onion, diced (about 1 cup)
-
1 cup carrots, diced
-
1/2 cup celery, diced
-
1 teaspoon dried thyme
-
1 teaspoon dried rosemary
-
1/2 teaspoon salt
-
1/2 teaspoon ground black pepper
-
1 pound frozen boneless, skinless chicken breasts
-
2 cups frozen noodles (I use Reames)
-
6 cups chicken broth
-
1 lemon, juiced (about 2 tablespoons)
-
1 teaspoon dried parsley
-
Better than the roast chicken base with broth (optional)
Instructions
- Turn on the Instant Pot and set it to saute. Add the olive oil, wait until it is hot, then add the onion, carrots, celery, thyme, rosemary, salt and pepper. Cook, stirring frequently, for five minutes.
- Turn off the saute setting. Add the frozen chicken and broth to the pot. Close the lid and set to “seal.” Set to manual for 8 minutes. Once cooking time is complete, natural release for 5 minutes, then switch lid to vent for quick release (place clean dish towel over vent).
- When the valve has lowered, open the lid and remove the cooked chicken breasts to a cutting board.
- Add the frozen noodles to the Instant Pot and stir, making sure all the noodles are coated.
- Close the Instant Pot and place the lid on to “seal” again. Cook in manual mode for 5 minutes.
- While the noodles are cooking, shred the cooked chicken with two forks.
- Do a natural release for 5 minutes and then do a quick release. When the valve has lowered, open the Instant Pot and add the shredded chicken, lemon juice, and parsley. Taste and add more salt, pepper, or lemon juice if necessary. If you need a touch of extra flavor, add 1/2 teaspoon Better Than Bouillon Roasted Chicken Base. Attend.
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Nutritional information:
Produce: 6
Portion size: 1
Amount per proportion:
Calories: 295Total fat: 10gSaturated fat: 2 gTrans fat: 0gUnsaturated fat: 7gCholesterol: 80mgSodium: 1798mgCarbohydrates: 18gFiber: 2 gSugar: 3gProtein: 31g
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