Hello sweet friends,
How are you faring during this crazy time of all these coronavirus precautions? Have your local schools been closed? Ours have and so have both of my older sons college campuses. It feels very strange. I am thankful though that these closures will hopefully contain the virus and save many lives. In the mean time we will all have plenty of time home to try new recipes for our families. This Instant Pot Chicken Noodle Soup is a new recipe that I tried and LOVE! It is pure comfort food and tastes like it you invested lots of time to make it from scratch but really it only takes 18 minutes! You seriously chop up a few vegetables, to add to frozen chicken, frozen noodles, broth and seasonings and viola you’re done! What comes out in just 18 minutes is warm, comforting chicken noodle soup, just like your Grandma used to make! The frozen noodles are key and you can find them in the freezer section at your grocery store. If you want to make your own I would recommend to freeze them first (I think that would work, but I have not tried it yet). I know keep a bag of frozen Reames brand noodles in my freezer, because ever thing else in this soup I always have on hand. If you are feeling under the weather, or need a quick comforting meal for your family or a friend this is the perfect easy quick recipe to use! I think you will love it as much as I do!
I like this chopping tool from Amazon to quickly and easily dice the vegetables. Do you have one? They are awesome and I use it all the time!!
This is the Instant Pot I have and love.
Other favorite soups that my family loves:
Chicken Cream Cheese Soup.
Slow Cooker Ham and Potato Soup
Easy Tomato Soup (the BEST with grilled cheese)
Have you tried any of these?
Print
Instant Pot Chicken Noodle Soup
Ingredients
- 2 Tablespoons oil (I use avocado or olive oil)
- 1 medium onion, diced
- 3–4 carrots, peeled and sliced
- 3–4 ribs of celery, diced
- 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–more or less to taste
- 1 1/2 cups frozen egg noodles ( REAMES brand is great)
Instructions
- Push the saute button on the instant pot.
- Add oil ad onion, and cook stirring, until onion is soft. *This step is optional but is worth it if you have time to develop the flavors.
- Add remaining ingredients, put on the lid, seal the pressure valve and set to MANUAL or HIGH PRESSURE for 18 minutes.
- After 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, and put back in pot with the rest of the soup.
- You can add some cream at this point if you want to make it creamy. I did not do this in the pictured soup.
- Serve hot and enjoy!
Recipe Source: Ambers Kitchen on Instagram
So incredibly good! I altered recipe slightly, used 8 cups chicken broth (instead of 4 broth; 4 water), added a Trader Joe’s concentrate chicken broth and potatoes. Just because I really like potatoes. Can’t get enough, so full but I’m about to get a second bowl, thanks for sharing!