Inside: Here’s a recipe for an easy homemade chicken noodle soup that you make in the Instant Pot. It uses frozen chicken and frozen noodles.
A bowl of homemade chicken soup soothes the nostrils 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 1/2 of a large onion.
- Carrots: I dice them pretty small, but the size is up to you.
- Celery: I chop these little ones too.
- Seasonings: You will need thyme, rosemary, salt and black pepper.
- Chicken: I use boneless chicken breasts.
- Chicken Stock: You can use homemade chicken stock, store-bought stock, or Better Than Bouillon with water.
- Frozen noodles: I recommend Reames frozen noodles, which you can find in the frozen section of the grocery store.
- Lemon juice: This gives the soup some brightness. I prefer fresh, but also bottled works. 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 Roasted Chicken with Bouillon (optional): I like to add about 1/2 teaspoon of this at the end if it needs a little flavor.
How to make instant chicken noodle soup
- Turn on the Instant Pot and set it to the sauté setting. Add the olive oil and wait until it heats up. Then add the diced onion, carrots, celery and seasonings. Cook for about five minutes, stirring often.
- Turn off and add the frozen chicken and stock. Set manual (high pressure) for 8 minutes. When the 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 on the quick release.
When the valve is on the lid, open the Instant Pot, remove the cooked chicken breasts and place them on a cutting board. Add the frozen pasta to the Instant Pot, toss quickly to fully submerge in the broth, then close the lid again and put the Instant Pot on manual mode 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 the shredded chicken back in, plus the lemon juice and parsley. Give everything a good stir. Taste and add more salt, pepper or lemon juice if needed and serve. If it needs a flavor punch, I like to add 1/2 tsp Better than the base roast chicken with bouillon.
Frequently Asked Questions about Instant Pot Chicken Noodle Soup
Can I use egg noodles instead?
Yes. To do this, add the same amount (2 cups) of dry egg noodles to the broth. Set to manual mode for just 2 minutes, then do a quick release.
What to do with leftover soup?
Put the leftover chicken soup in an airtight container and keep it in the refrigerator. Use within 4 days.
Can I freeze leftover soup?
Yes. Place in an airtight container and freeze for up to 3 months. To thaw, refrigerate overnight. Depending on how much stock the pasta absorbs, you may need to stir in a little extra chicken stock when you reheat it.
If you plan to freeze the whole batch, I suggest making it without the noodles, then cooking and adding noodles when you reheat it.
Instant Chicken Noodle Soup
Production efficiency:
About 6 servings
Preparation time:
30 minutes
Cooking time:
13 minutes
Additional 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!
Components
2 tablespoons of 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 kg frozen boneless, skinless chicken breasts
2 cups frozen noodles (I use Reames)
6 cups chicken stock
1 lemon, juice (about 2 tablespoons)
1 teaspoon dried parsley
Better than Roast Chicken with Bouillon (optional)
Instructions
- Turn on the Instant Pot and adjust the Saute setting. Add the olive oil, wait for it to heat up and then add the onion, carrots, celery, thyme, rosemary, salt and pepper. Cook, stirring frequently, for five minutes.
- Turn off the sauté setting. Add the frozen chicken and stock to the pot. Close the lid and let the lid “seal”. Set manual mode for 8 minutes. After the cooking time is up, do a natural release for 5 minutes, then switch the lid to a quick release vent (place a clean kitchen towel over the vent).
- When the valve pops, open the lid and remove the cooked chicken breasts to a cutting board.
- Add frozen noodles to Instant Pot and toss, making sure all noodles are coated.
- Close the Instant Pot and put the lid back on to “seal”. Cook on manual for 5 minutes.
- While the pasta is cooking, shred the chicken with two forks.
- Do a natural release for 5 minutes and then do a quick release. When the valve pops open the Instant Pot and add the shredded chicken, lemon juice and parsley. Taste and add more salt, pepper or lemon juice if needed. If an added flavor is needed, stir in 1/2 teaspoon Better Than Broiled Chicken Bouillon Base. Serving.
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Nutritional information:
Production efficiency: 6
Serving Size: 1
Quantity per serving:
Calories: 295Total Fat: 10 grSaturated fat: 2 grUnsaturated fats: 0 gUnsaturated fats: 7 grCholesterol: 80 mgSodium: 1798 mgCarbohydrates: 18 grFiber: 2 grSugar: 3 grProtein: 31 gr
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