Instant Pot Chicken Noodle Soup
There aren’t many people I know who do not love homemade chicken noodle soup. Promise me you won’t do canned soup anymore! There are so many benefits such as it helps heal our body from sickness and it is the ultimate comfort food. This will be one handy recipe to have when your are sick or catch a virus so be sure to pin it and print it!
This is another super easy recipe for a quick week night dinner or the sickies in the house! Don’t be afraid to use your Instant Pot ,try this, it’s the perfect starter recipe. Trust me when I say once you start using it on a regular basis you will find ways to cook everything in your Instant Pot.
There are times I literally decide 20 minutes before dinner what to make. Yes, you can make this from frozen chicken. I am a terrible food planner so I raided the freezer and found chicken breast and decided to make Chicken Noodle Soup. We all loved it!
I have cooked this in my 6 qt and 8 qt Instant Pot. When using my 8 qt I usually use the entire bag of noodles and add extra broth to cover the top of the noodles.
First prep your veggies while you frozen chicken is cooking. If you have a food chopper it makes life so easy. Especially for the onions and celery. I like to cut them up small because we have onion haters in the the family. They won’t even see them! I have also used Better than Bullion chicken when I am out of boxed chicken broth or my homemade bone broth. Just choose your favorite.
Cooking tip:
Once your chicken is cooked just grab your mixer to shred your cooked chicken in a bowl.
Saute
Place your Instant Pot on Saute and add in your olive oil to heat up. Add in your veggies, herbs, salt and pepper and saute for 5 minutes. Then add your shredded chicken, noodles and then broth. Do not mix. Make sure the broth covers the top of the noodles. If you need to add extra go ahead. Place your lid on the Instant Pot and set it on manual for 4 minutes with a quick release.
So weather you need some comfort food or help cure the common cold give this a try. It’s not hard and I will never make this soup any other way!
Instant Pot Chicken Noodle Soup
Ingredients
- 2 Bonless chicken breast frozen or thawed
- 1 Cup Water
- 2 Tbsp Olive oil
- 2 Cups Carrots chopped About 4 carrots
- 1 Cup chopped celery
- 1 Small onion chopped
- 1 tsp chopped garlic
- 1 tsp Fresh thyme or 3 fresh springs of Thyme
- Salt
- Pepper
- 1/2 bag of egg noodles
- 8-10 cups Chicken broth 2-3 boxes of chicken broth( qts)
Instructions
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Place frozen chicken in Instant Pot with rack on bottom. Add 1 cup water. Place on manual for 15 minutes with a natural release . If using fresh thawed breast cook on Manual for 15 minutes with a quick release.
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Place chicken on a bowl and shredd with a mixer or dice up with knife. Set aside.
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Dump out water from pot and place Instant pot on sauté mode and add Olive Oil
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Once heated add in carrots, onions, celery, garlic , thyme, salt and pepper. Saute 5 minutes
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Turn off saute and add in shredded chicken, noodles and broth. Do not stir.
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Place lid and lock lid in the sealing position. Set on Manual for 4 minutes with a quick release.
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Serve warm
Recipe Notes
- If using whole bag of noodles increase broth by 4 cups or just until broth covers noodles.
- If you are not serving the soup right away it is suggested to cook noodles separately add in when reheating. This will prevent noodles from getting too soft.
- You can add more veggies if you like too and change it up and add your favorite soup ingredients.
- You can also always add additional broth later or when reheating.
If using smaller size chicken breast set Instant pot on manual for 10-12 minutes. larger breasts 15 minutes.
