This Instant Pot chicken noodle soup is the best chicken noodle soup I’ve ever made. Seriously, it really is that good. What makes it even better is that it’s made in the Instant Pot which means it cooks in no time! It’s packed with big chunks of moist chicken, veggies, egg noodles, and a rich and robust broth.
I’ve been sick for over two days and craving some home made chicken noodle soup. Yesterday I drug myself to take my daughter to Barnes and Noble so she could use a gift card she got from her grandmother. Even though I was sick, I couldn’t resist helping her buy a book.
Across the street from the book store is a Whole Foods grocery so I had a great idea to buy some chicken noodle soup for dinner from its food bar. We got there and the soups of the day just didn’t appeal to me so we walked out with frozen pot stickers, an extra large chocolate cupcake with three buttercream flowers on top, and 2 overpriced salted caramel macarons.
Needless to say when the next day rolled around I still had a hankering for some chicken noodle soup, I wasn’t surprised: Instant Pot to the rescue. I haven’t made much in my Instant Pot yet, but thought it should be able to make a great batch of Instant Pot chicken noodle soup. And, I knew it could cook frozen chicken in minutes.
It didn’t disappoint.
I was able to make an amazing pot of Instant Pot chicken noodle soup with frozen chicken for lunch.
Normally, I’d do all of this on the stovetop, or in a crockpot, but I cooked EVERYTHING in the Instant Pot. Pressure cookers are the way to go when you want a meal on the table fast!
At one point I was about to get out a saute pan to cook the vegetables and then I remembered the Instant Pot has a saute setting. WIN!
Instant Pot Chicken Noodle Soup Ingredients
- chicken breasts (can be frozen)
- carrots
- celery
- onion
- butter
- garlic
- fresh ginger (this gives it an amazing flavor!)
- noodles
- bay leaf
- Italian seasonings
- salt & pepper
- chicken broth
Can You Cook Frozen Chicken in the Instant Pot?
This is definitely a yes! I use frozen chicken breasts for this ip chicken recipe! There are plenty of times that I have no idea what’s for dinner and didn’t think to take chicken out of the freezer to thaw for dinner. Instant Pot to the rescue. The Instant Pot cooks frozen chicken in minutes.
How To Make Instant Pot Chicken Noodle Soup
For this chicken soup recipe, I cooked four frozen chicken breasts with one cup of water for 10 minutes on manual. (NOTE: Depending on the size/thickness of your chicken, you may need to cook them longer. I used fairly thin breasts for this recipe.)
Then I let the steam vent and removed the chicken and drained the water.
I chopped the chicken up and set it aside.
Then I put in butter on the saute setting and added the veggies and sauteed them for 5 minutes.
Next, I put in the chicken, and then add eight cups of pre-made chicken broth.
Finished with seasonings and noodles.
Then I put the top on and set the Instant Pot to the soup setting, reducing the time to 4 minutes. (Note: it takes several minutes before the Instant Pot starts calculating the four cooking minutes.)
Once the time was up, I released the steam with the quick release valve and lunch was done.
This chicken noodle soup was so flavorful. It was the perfect pick me up that I’d been looking for.
This chicken soup recipe make a whole pot of soup. It feeds our family of four an entire meal, and leaves plenty of leftovers for another day. It freezes well so I usually put leftover soup in a container in the freezer to have another day.
I’m certainly going to make it again. Instant Pot chicken noodle soup is a new family favorite.
Instant Pot Chicken Noodle Soup
Ingredients
- 4 large chicken breasts frozen, skinless
- 3 carrots full size, chopped
- 4 celery stalks chopped
- 1 small onion chopped
- 3 tablespoons butter unsalted
- 2 cloves garlic minced
- 2 slices fresh ginger
- 8 oz. wide noodles
- 1 bay leaf
- 1 tablespoon Italian seasoning
- salt and pepper to taste
- 8 cups chicken broth 2-32. oz. containers
Instructions
Cook Frozen Chicken
- Place frozen chicken breasts in Instant Pot, adding one cup water
- Put on Instant Pot lid and close vent
- Set Instant Pot to manual and set the time to 10 minutes
- Once the Instant Pot is up to pressure it will start the 10 minute timer
- Once the timer is up, do a quick release and remove the chicken. (Be careful to avoid the steam from the Instant Pot vent)
- With kitchen gloves, take out the Instant Pot insert (pan/bowl) and drain water
- Rinse Instant Pot pan and place back inside Instant Pot
Make Chicken Noodle Soup
- Add 3 tablespoons butter and press saute on Instant Pot
- Once butter is melted, add carrots, celery, and onion. Saute until vegetables are soft, about 5 minutes
- While vegetables are sautéing, shred or chop chicken
- Add cooked chicken, chicken broth, garlic, sliced ginger, and bay leaf
- Add salt, pepper, and Italian seasonings
- Add noodles
- Close Instant Pot lid and close vent
- Set Instant Pot to Soup and reduce the time to 4 minutes
- Once the Instant Pot is up to pressure it will start the 4 minute timer
- When timer is done, press the quick release valve (being careful to stay out of the way of the steam)Serve soup warm
Nutrition
ABOUT ALICIA: Alicia is the founder of Balancing Motherhood.com. Last year, she managed to stay sane while completing an MBA, working full-time, blogging, and still baking amazing birthday cakes — all while raising a young family at home.
Gigi says
Thank you so very much, I just made this soup for dinner and it’s awesome, delicious…. love the ginger touch.
Mary Binns says
I am going to try this recipe for supper. I assume that the nutrition facts are not correct?
Lana Ferreira says
Is the calorie content correct? Usually chicken soup only has around 150 calories per serving. I am anxious to try this.
Betsy Klupa says
I used this recipe for first meal prepared in my new IP. Easy and very flavorful.
Divya says
Made this tonight – it turned out great. I’d been looking for a chicken noodle soup recipe that didn’t need a full chicken because I didn’t have any; this was perfect. Thanks for sharing!
EILEEN M HOLYOKE says
This soup was DELICIOUS. So tasty. I made this for my son who was sick, and our family finished it in 1 evening! I did make the noodles separate, but stuck to the recipe otherwise.
Alicia says
I just made this as my 4th recipe in my new instant pot…..it’s soooo good!
Shelley says
I just wanted to mention that your soup looks awesome, but your video is only a minute plus. There are so many cooking videos out there that offer a lot more help. I would like to follow you, so please talk in your videos and make the recipe so we can see. Just my opinion. Thanks
Ellie says
Why would you throw the water the chicken is being boiled in??? That is literally your own chicken broth with vegetable scraps and the desired amount of water for the soup, heck you can just do salt, pepper, onion and garlic powder if you don’t have scraps. It can then be strained into a bowl if you have scraps. Not much harder and healthier. Good recipe for the soup but wasteful.
Lauren says
This recipe is a huge hit in my house. I’ve made it with frozen and fresh chicken and both times it’s delicious. (The frozen chicken did new a few more minutes to cook through.) I omit the onions and celery (don’t like them) and use a bag of frozen Normandy vegetables instead (carrots, cauliflower, and broccoli). I also use a little extra bouillon to make the broth a little more rich. It’s soooo good.
Brenda says
I made this for supper tonight for my husband and myself Iit should come with a warning. It makes a lot of soup. We will happily be enjoying it for the next few days. It is so delicious. Packed with flavor. And so incredibly carefree and easy to make. I had to change it up a tiny bit since I didn’t have exact ingredients. I used chicken thighs, onion flakes and garlic powder instead of fresh. I also used chicken and vegetable stock since that is all I had. I added an extra 4 cups of stock and a little more seasoning because there was not enough broth. Pretty sure that’s my fault since I am new to this and cooked it 15 minutes to long. It was still amazing and I can’t wait to make it again with the correct ingredients.
Erna says
I’m new to Ip snd I used frozen chicken breasts- two. Over cooked the chicken first. Then I sautéed my veggies, didn’t have all the ingredients so I added cayenne, horseradish, ginger, scallions, carrots and I still don’t know what I’m doing, but the soup is fab!!!!
I’m too obsessed with IP and it takes me whole day.
Having fun is important and of course making something that f quality with fresh ingredients.❤️
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