Published Date: August 15, 2020 | Last Updated: March 22, 2023
When I posted this instant pot chicken noodle soup recipe last year I was FLOORED with how many of you made it and loved it! The feedback was overwhelming! It is so easy and so delicious! The frozen chicken breasts and the frozen egg noodles cook all together with the broth, onion, celery, carrots, and seasonings in 18 minutes. Eight. Teen. Minutes! Have you ever met a more easy soup?
When I posted this instant pot chicken noodle soup recipe last year I was FLOORED with how many of you made it and loved it! The feedback was overwhelming! It is so easy and so delicious! The frozen chicken breasts and the frozen egg noodles cook all together with the broth, onion, celery, carrots, and seasonings in 18 minutes. Eight. Teen. Minutes! Have you ever met a more easy soup?
Ingredients
- 2 T oil (avocado or olive oil)
- 1 medium onion, diced
- 3-4 carrots peeled and sliced
- 3-4 ribs celery, sliced
- 4 cups chicken broth
- 2 large frozen chicken breasts
- 1/4 tsp pepper
- 1/4 tsp turmeric
- 2 tsp dried parsley
- 1/2 tsp salt to taste
- 1 and 1/2 cups frozen egg noodles, Reames brand (next to frozen ravioli)
Instructions
- Push the SAUTÉ button on the instant pot. Add oil and onion, and cook stirring, until the onion is soft. (This step is optional- it just develops the sweetness in the onion flavor. If you choose to skip the sauté then just add the onion to the pot with the rest of the ingredients).
- Add remaining ingredients, put on the lid, seal the pressure valve, and set to MANUAL or HIGH PRESSURE for 18 minutes.
- After the cooking cycle is complete, let the pressure release naturally for at least 10 minutes, then twist the valve to release the remaining pressure.
- Remove chicken from pot and shred it. Put it back in the pot, and if it tickles your fancy add some heavy whipping cream to make THIS soup even creamier and delicious.
This soup is awesome!! I add a can of coconut milk and we think it’s the best!!
We love this recipe! The noodles are divine. I’ve made it as written many times, but recently tried it with bone-in/skin-on chicken and that added a ton more flavor. Will do again when I have the time. Thank for posting this winner!
As far as soups go, chicken noodle has never been at the top of my list…but I made this because I trust Amber and just like the rest of her recipes…it did not disappoint! This soup will be in regular rotation around here! I did add in a splash of white balsamic vinegar before throwing everything into the instant pot and then a little heavy cream as she suggested at the end.
Will this still taste good if I make this the day before and then warm it up in the crockpot? Will the noodles get too mushy?
I’ve never tried so I’m not sure! I will say that I often have leftovers and don’t get mushy noodles! Let me know if you try it 🙂
It’s the only chicken noodle soup I make since finding your recipe. The soup is so delicious and incredibly easy, and fast. Thank you, Amber!!!
I’m so glad you love this recipe. Thank you for the comment!
Such a yummy soup and the noodles really take it to the next level!
Thank you for sharing!
I have made this soup two times in the past week. It is my go to when my family is sick. It’s insanely easy and hard to mess up. Flavor is unbeatable. I add a scoop of lemon herb bone broth powder to it when I add the broth to help with my sick kiddos. My picky 4 year old loves it, my not picky husband loves it and my 9 month old baby who loves food loves it! Definitely a staple going into fall.
Emily, the addition of lemon herb bone broth sounds delicious! So happy that your whole family loves this.
This is a true 5 star recipe. Simple ingredients, delicious, easy to set it and forget it + full of protein. Everyone in my family loves when I make it. Pair it with a slice of toasted sourdough = Chefs kiss.