Can you use frozen chicken for an Instant Pot soup?

Yes! Just increase the cook time of the chicken by a few minutes.

What can I substitute for egg noodles?

You can substitute any pasta you prefer. I also like to make this with cut up linguini, gemelli, ditalini or even orzo.

How do you make homemade chicken soup on the stovetop?

To make Chicken Noodle Soup in a Dutch oven, start by sautéing onions, carrots, celery, and garlic in olive oil. Add diced chicken, spices, and chicken broth, then simmer until the chicken is cooked and veggies are tender. Finish by adding cooked egg noodles.

How do you make chicken noodle soup in a slow cooker?

To make Chicken Noodle Soup in a slow cooker, place the chicken, onions, carrots, celery, garlic, bay leaves, dried thyme, dried oregano, black pepper, and chicken broth in the slow cooker. Cover and cook on low for 6-8 hours or on high for 3 to 4 hours until the chicken is cooked. Remove the chicken, shred it, return it to the slow cooker, add cooked egg noodles, and let it cook for an additional 15-20 minutes

Instant Pot Chicken Noodle Soup

Name: Instant Pot Chicken Noodle Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 tablespoons olive oil (I use this brand) Code kyndraholley for $5 off; 1 medium onion, diced; 2 medium carrots, peeled and sliced; 2 celery stalks, chopped; 3 cloves garlic, minced; 2 bay leaves; 1 teaspoon sea salt, more to taste; 1 teaspoon dried parsley; 1 teaspoon dried thyme; 3/4 teaspoon dried oregano; 1/2 teaspoon black pepper; 8 cups chicken broth; 1 pound boneless, skinless chicken breasts (I get all my meat, poultry and seafood here); 8 ounces egg noodles; fresh thyme or fresh parsley, for garnish

Description

This Instant Pot Chicken Noodle Soup is the perfect fall and winter comfort food. Tender chicken, sautéed vegetables and egg noodles in a rich and flavorful broth. Best of all, it can be ready in less than 30 minutes and only dirties one pot as it is all made right in the pressure cooker.

Ingredients

Scale

2 tablespoons olive oil (I use this brand) Code kyndraholley for $5 off
1 medium onion, diced
2 medium carrots, peeled and sliced
2 celery stalks, chopped
3 cloves garlic, minced
2 bay leaves
1 teaspoon sea salt, more to taste
1 teaspoon dried parsley
1 teaspoon dried thyme
3/4 teaspoon dried oregano
1/2 teaspoon black pepper
8 cups chicken broth
1 pound boneless, skinless chicken breasts (I get all my meat, poultry and seafood here)
8 ounces egg noodles
fresh thyme or fresh parsley, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Set the Instant Pot to "Sauté" mode. Add the olive oil, onion, carrot, and celery. Sauté for 3 to 4 minutes or until they begin to soften. Add the garlic and sauté for an additional 30 seconds, or until fragrant.
Add the salt, parsley, thyme, oregano, and pepper and stir in with the vegetables. Add a splash of chicken stock and stir again, scraping up and mixing in any bits that are stuck to the bottom of the pot.
Add the chicken broth and chicken breasts to the Instant Pot. Do not add the noodles yet.
Close the Instant Pot lid and set it to "Pressure Cook" or "Manual" mode. Cook on high pressure for 7 or 8minutes, depending on the thickness of the chicken.
After the cooking time is up, you can perform a quick pressure release by turning the steam release valve to venting. Alternatively, you can let it do a natural release, which will take about 10 minutes.
Carefully open the Instant Pot, remove the bay leaves, and transfer the cooked chicken breasts to a plate. Use two forks to shred the chicken into bite-sized pieces. Set aside.
Turn the Instant Pot back to the saute setting and add the egg noodles. Stir the noodles into the soup. Let simmer for 6 to 7 minutes or until the noodles are fully cooked.
Turn the Instant Pot back to the saute setting and add the egg noodles. Stir the noodles into the soup. Let simmer uncovered for 6 minutes or until the noodles are fully cooked. Stir the shredded chicken back into the soup. Taste, and add more salt and pepper, if desired. Turn the Instant Pot off, serve and enjoy!

Notes

Storage: Store leftover soup in the refrigerator for up to 5 days.
Freezing: Leftover soup can be frozen for up to 6 months.
Make it gluten free: You can easily make this soup gluten free, simply by using gluten free pasta in place of the egg noodles.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup Recipes
Method: Instant Pot
Cuisine: American

Nutrition

Calories: 362
Fat: 22g
Carbohydrates: 19g
Fiber: 2g
Protein: 28g