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Simple and fast chicken noodle soup made in the Instant Pot®.

Recipe Summary

prep:
25 mins
cook:
40 mins
additional:
15 mins
total:
1 hr 20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add butter. Add carrots, celery, and onion to the melted butter; saute until soft, 3 to 5 minutes. Stir in thyme, oregano, salt, and pepper. Cancel Saute function.

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  • Stir in chicken broth, water, bouillon cubes, and bay leaves. Add frozen chicken breasts. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Switch to the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

  • Remove chicken from the pot. Carefully chop or shred the meat, and add back to the pot.

  • Select Saute function and add egg noodles. Cook until noodles are tender yet firm to the bite, 8 to 10 minutes. Stir in dried parsley and serve.

Cook's Note:

If using unfrozen chicken, you could reduce the time from 12 to 10 minutes.

Nutrition Facts

300 calories; protein 22.1g; carbohydrates 34.5g; fat 7.8g; cholesterol 85mg; sodium 2046mg. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/03/2020
This turned out pretty good and was simple to make. I would probably change it up next time and use more broth instead of the cubes but overall this was a good recipe and one I would make again. Also, I would recommend using the quick release over natural so that the veggies do not get overcooked. Read More
(1)
8 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/02/2020
This turned out pretty good and was simple to make. I would probably change it up next time and use more broth instead of the cubes but overall this was a good recipe and one I would make again. Also, I would recommend using the quick release over natural so that the veggies do not get overcooked. Read More
(1)
Rating: 4 stars
09/02/2020
Loved this recipe! The seasonings were perfect for my taste. I didn’t have fresh veggies so used mixed frozen veggies & skipped the first sauté step. I also didn’t have bouillon cubes so replaced with 4 cups additional broth (didn’t add any water, just 8 cups of broth). It was delicious!! Read More
(1)
Rating: 4 stars
07/30/2020
I just finished making & eating this and it was a great, easy recipe with modest seasoning, which I appreciated— I used skinless boneless thigh meat and put in frozen & it came out great. Read More
(1)
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Rating: 5 stars
02/17/2021
Fabulous! The advantage of preparing the soup in the Instant Pot is that you can add the chicken frozen. Instead of chicken broth and bouillon cubes, I used 2 tablespoons of Better Than Bouillon. I think it makes a much better broth base. Read More
Rating: 5 stars
02/18/2021
Fantastic and easy to make. I added a little turmeric and poultry seasoning and subbed in Better Than Bullion for the cubes but otherwise I followed the recipe precisely. This is my new go-to chicken soup recipe! Read More
Rating: 5 stars
01/19/2021
This is a great recipe. It is my go to chicken soup, pot pie filling, noodle soup, rice soup. Just by modifying the amount of thickening and ingredients. I can use this basic recipe and go from dumplings to Shepard's pie. Read More
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