Instant Pot Chicken Noodle Soup

This is NOT your canned chicken soup. I cringe when I think of the difference in taste of canned soup when compared to this hearty, soothing, comfort food. This is a recipe that falls into our regular meal rotation. It’s a must have whenever anyone is sick, and it’s easy enough, that I can ask the kids to make it if needed.

This recipe is works best if you have leftover chicken meat that is already cooked. I’m also partial to it when used with my homemade chicken bullion cubes. These bullion cubes are still one of my favorite things to make, and dissolve so well in the Instant Pot. But, fresh or canned homemade broth or in a pinch store broth works too.

This recipe is written for an 8 quart Instant Pot. For a six quart, reduce all the ingredients slightly. For example, rather than four carrots, use three, rather than three celery ribs, use two, etc, etc.

Instant Pot Chicken Noodle Soup:

Chop the following vegetables….

1 medium onion

3 ribs of celery

4 large carrots, peeled and chopped

4 cloves of garlic, minced

3 medium potatoes, peeled and diced

Turn the IP setting to Saute on the Medium setting. Add 1 tbls of oil and saute the onions, celery, and carrots for about 5 minutes until the onions are translucent and aromatic. Add the garlic and stir. Saute for 1 minute. Don’t let it burn. Turn off the Saute setting and add the potatoes.

Add 1 tsp sea salt, 1/4 tsp black pepper, a dash of cayenne, and 5-6 homemade chicken bullion cubes (if using). Stir.

Next add 1 package of egg noodles. Do not stir to mix. This is important. It’s better to leave the layer of veggies on the bottom so that the noodles don’t stick and activate the Burn setting.

Now, add 10-12 cups of water (if using the homemade bullion cubes), or 10-12 cups of chicken broth. You want the level of the liquid to be just below (about 1 inch) the level of the noodles or about how to the 2/3 line. Again, don’t stir.

Lock the lid on the pot, set the valve to the Sealing position, and set the IP on High Pressure for 4 minutes. Keep Warm button should be off. Quick Release when done.

Stir in your shredded or chopped cooked chicken, serve with some biscuits or homemade sourdough bread, and dinner is done!

If you want a creamy sauce add 1/2 cup of heavy cream when you add your chicken. You can also add other vegetables at this point if you choose, chopped kale is a good choice, as is frozen green beans, corn, or peas.

One thought on “Instant Pot Chicken Noodle Soup

Comments are closed.