Chicken Noodle Soup is a classic recipe that is full of chicken, noodles, and veggies! Perfect comfort food, made in a fraction of the time using the Instant Pot!
A few days ago, I posted Mom’s Herbed Beer Bread. In that post, I mentioned that my mom had made a new chicken noodle soup recipe last week and I would share it soon! Well, here it is! Mom’s latest recipe!
She whipped this up one evening to enjoy over the couple of days my dad was travelling on business. It ended up making enough for her to bring over a bowl for me to try and let me tell you, it was packed with flavor!
The chicken was perfectly tender, as were the noodles and veggies! The broth was perfectly seasoned and it was a tasty meal!
Not only would this be a great option to make when having guests over, but it also freezes great, so no worries if you don’t want leftovers immediately!
With it being colder weather still, and sick season, this is a great, hearty option! Plus, you can’t beat mom’s cooking, right?!
Typically, chicken noodle soup can take a while because of needing to simmer it, but using the Instant Pot, this is made in a fraction of the time!
Toss the ingredients in, set the timer, and bam…..lunch or dinner is served!
Enjoy!
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Instant Pot: https://amzn.to/2ICVZkJ
- 2 tbsp butter, unsalted
- 1 onion, chopped
- 2 carrots, chopped
- 1/2 cup celery, chopped
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp thyme, dried
- 1 tsp parsley, dried
- 1 tsp oregano, dried
- 4 cups chicken broth
- 1 lb chicken breasts, boneless
- 4 cups water
- 2 cups egg noodles, uncooked
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Turn saute function on Instant Pot and add the butter.
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Once melted, add in the onions, carrots, and celery. Saute for 3 minutes.
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Sprinkle the salt, pepper, thyme, parsley, and oregano on top.
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Pour in the chicken broth. Stir to combine.
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Add the chicken breasts on top, followed by the water.
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Turn saute function off and place lid securely on top.
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Ensure valve is to sealing postion and set to "soup" setting for 7 minutes.
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Once timer goes off, allow a natural pressure release.
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Once pressure has fully released and pin drops, remove lid and shred chicken using two forks.
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Turn saute function back on and add in the pasta.
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Allow to cook for about 6 minutes, or until pasta is cooked to desired texture.
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Turn off Instant Pot and season with any additional salt/pepper desired. Serve!
*Recipe adapted from: Jo Cooks
Jenny
February 27, 2019 at 4:10 pmUsing half frozen chicken breast how long do I cook
Kristin
February 28, 2019 at 7:38 amI would keep the time the same, maybe decrease by 1 minute or so, but since you are cooking the chicken and veggies together, you want to ensure everything is tender.
Linda
February 28, 2019 at 10:25 amDon’t own a instant pot. Could this be done stove top or crock pot. If so, how long? By the way which instant pot do you own? Thank you for your time.
Kristin
February 28, 2019 at 2:11 pmAbsolutely! If making it in the slow cooker, add everything minus the noodles and cook on low for about 6 hours/ high 4 hours. Add the pasta in the last hour of cooking. If stovetop, do the same, but simmer for about 45 minutes, or until chicken is cooked and tender. Add the pasta the last 15 minutes! Here is the link to the Instant Pot I have, currently $30 off on sale, https://amzn.to/2ECvrMd