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    Home » Recipes » Pressure Cooker

    Published: Jan 3, 2022 · Modified: Feb 20, 2023 by Jeremy Klae · This post may contain affiliate links · 2 Comments

    Homemade Chicken Noodle Soup

    Jump to Recipe Jump to Video Print Recipe

    This Homemade Chicken Noodle Soup isn't just great when you're sick. It's perfect all the time. The thick egg noodles combined with veggies, tender chicken, herbs, and spices make this far from your typical soup. Plus, it's an easy instant pot chicken noodle soup that's done and served in 20 minutes! If you're looking for a lighter, creamy, comforting soup, you'll love this Roasted Red Bell Pepper and Smoked Gouda Soup.

    Chicken noodle soup served in a white bowl with a side of saltine crackers.
    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Step-by-Step Instructions
    • Expert Tips
    • Recipe FAQs
    • More Recipes You'll Love
    • 📖 Recipe

    Why You'll Love This Recipe

    When the weather cools down and you want an easy weeknight meal, I can assure you this Homemade Chicken Noodle Soup will quickly become your go-to. It's warm and cozy, full of dumpling-like noodles, and something the kids would love. You can't go wrong.

    Ingredients

    Chicken: I used boneless chicken breasts and quartered them for this recipe. I also think chicken thighs would be fantastic for chicken noodle soup, but I happened to have some extra chicken breasts on hand from a Brunswick Stew Recipe I was working on. Whichever you prefer will work perfectly.

    Broth/Stock: I use a mixture of organic chicken stock, broth, and better than bouillon. (See expert tips)

    Vegetables: You'll need Celery, Carrots, and Onions. I'm sure due to the ancient history of chicken noodle soup, there are plenty of other veggies you can add, and I always recommend getting creative with your food, too.

    Noodles: OH, THE NOODLES...one of the biggest defining factors for me in a quality chicken noodle soup recipe is the noodles. In goes a bag of Reames Frozen Egg Noodles. (See expert tips)

    Herbs and Spices: Nothing too crazy here. You'll need some garlic, bay leaves, parsley, thyme, and black pepper. I probably would've also used some oregano and basil, but I didn't want this to be too similar to my Chicken Orzo Soup recipe.

    See the recipe card below for full information on ingredients and quantities.

    Step-by-Step Instructions

    This Homemade Chicken Noodle Soup is easy to make and is ready within about twenty minutes using the Instant Pot!

    It's as simple as sautéing the veggies, adding the rest of the ingredients, and pressure cooking.

    Instant Pot set to sauté on high for thirteen minutes.

    Step 1: Slice the carrots, onions, and celery. Set the Instant Pot to sauté and add a stick of butter.

    Diced vegetables sautéing in butter in an Instant Pot.

    Step 2: Once the butter is just about fully melted, pour in the sliced veggies and sauté them for 10 minutes or until fragrant and the onions are translucent.

    Seasoning added to sautéd vegetables in an Instant Pot.

    Step 3: Add garlic, herbs, and spices, stirring to cover the veggies completely. Sauté for another 2-3 minutes and then add a tablespoon of chicken-better than bouillon paste, mixing thoroughly.

    An Instant Pot set to pressure cook on High for eight minutes.

    Step 4: Cut the chicken breasts into quarters. Add a bag of Reames frozen egg noodles to the pot, place the quartered chicken pieces on top, and then pour in 4 cups of chicken broth and 4 cups of chicken stock.

    Set the Instant Pot to Pressure Cook, High, for eight minutes and allow for a five-minute natural release, manually releasing the remaining pressure. Pull out the chicken pieces to shred, then add back into the pot. Add the cream, mixing well, and serve.

    Expert Tips

    • By combining chicken stock, broth, and better than bouillon, you get the most flavor out of this chicken noodle soup.
    • Reames Egg Noodles are thick dumpling-like noodles that really 'Rise' to the occasion if you will. In fact, they rise so much that I had to add extra broth to my recipe. So don't be confused and get the regular dried egg noodles. These are so much better!
    • The cream is completely optional but adds a wonderful texture and flavor to the soup.
    • The soup gets thicker the longer it sits. Add extra chicken broth to achieve your desired consistency and allow it to heat through.

    Recipe FAQs

    What gives chicken noodle soup the most flavor?

    A good chicken stock, assorted spices, and herbs such as thyme, parsley, and bay leaves can give chicken noodle soup the most flavor.

    Why are egg noodles best for chicken noodle soup?

    Wide frozen homestyle egg noodles are best for chicken noodle soup because they add so much flavor and texture, making the soup even more of a comfort food.

    How to make chicken noodle soup without the noodles getting soggy?

    Do not thaw the frozen egg noodles before adding them to the instant pot. This will ensure the noodles don't get soggy and keep their texture.

    Is it better to cook egg noodles before adding them to soup?

    No. Do not cook the frozen egg noodles before adding them to soup. For best results, cook the noodles in the soup. Not only will this save you time, but the noodles will have the perfect texture every time.

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      Green Chile Stew with Potatoes
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      Instant Pot White Chicken Chili Recipe
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    If you made this Homemade Chicken Noodle Soup recipe or any other of my recipes, please leave a Star Rating and let me know your thoughts in the comments below. 

    Don't forget to tag @chickenfriedkitchen on Instagram, Subscribe on YouTube, and Follow on Pinterest and Facebook! I'll see you there!

    📖 Recipe

    A white bowl full of homemade chicken noodle soup and crackers fanned out next to it.

    Homemade Chicken Noodle Soup

    This super easy Instant Pot Homemade Chicken Noodle Soup recipe with Reames frozen egg noodles is THE go-to recipe all year long!
    5 from 3 votes
    Print Pin Rate
    Course: Pressure Cooker, Recipes
    Cuisine: Dinner, Lunch
    Prep Time: 5 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 6 servings
    Calories: 603kcal
    Author: Jeremy Klae

    Ingredients

    • 1 Yellow Onion - diced
    • 2 Cups Baby Carrots - diced
    • 2 Celery stalks - diced
    • ½ Cup Salted Butter
    • 1 tablespoon Minced Garlic
    • ½ teaspoon Dried Thyme
    • 2 teaspoon Dried Parsley
    • 1 teaspoon Ground Black Pepper
    • 1 tablespoon Better Than Bouillon
    • 1 Package Reames Homestyle Frozen Egg Noodles
    • 4 Cups Chicken Stock
    • 4 Cups Low Sodium Chicken Broth
    • 2 Bay Leaves
    • 1 lb Boneless Chicken Breast - quartered
    • 2 Cups Heavy Cream

    Instructions

    • Dice and slice the onions, carrots, and celery.
    • Turn on the Instant Pot to Sauté, high, for 13 minutes and add a stick of butter.
    • Once the the butter is almost completely melted add the veggies and sauté for about 8 minutes until fragrant and the onions are becoming translucent.
    • Add minced garlic, thyme, parsley, and pepper and sauté for about another 2-3 minutes.
    • Scoop in the Better than Bouillon, stir, and turn the instant pot off.
    • Cut the chicken breasts into quarters. Pour in the bag of Reames Homestyle Frozen Egg Noodles into the pot, place the chicken pieces on top, then the bay leaves and pour the chicken stock/broth over the top of it all.
    • Set the Instant Pot to Pressure cook, high, for eight minutes.
    • Allow at least a five minute natural release then manually release the remaining pressure.
    • Open the lid pull out chicken pieces to shred. Add the chicken back in, and slowly stir in the heavy cream. (See Notes)
    • Let the soup thicken a bit. Replace the lid and turn the 'keep warm' setting on high. (See Notes) Once the soup has thickened, serve immediately.

    Video

    YouTube video

    Notes

    • The cream is completely optional but adds a wonderful texture and flavor to the soup.
    • The soup gets thicker the longer it sits. Add extra chicken broth to achieve your desired consistency and allow it to heat through.
    • By combining chicken stock, broth, and better than bouillon, you get the most flavor out of this chicken noodle soup.
    • Reames Egg Noodles are thick dumpling-like noodles that really 'Rise' to the occasion, if you will. They rose so much that I had to add broth to my recipe. So don't be confused and get the regular dried egg noodles. These are so much better!

    Nutrition

    Calories: 603kcal | Carbohydrates: 16g | Protein: 26g | Fat: 49g | Saturated Fat: 29g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 184mg | Sodium: 561mg | Potassium: 839mg | Fiber: 2g | Sugar: 8g | Vitamin A: 7618IU | Vitamin C: 5mg | Calcium: 101mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @ChickenFriedKitchen or tag #chickenfriedkitchen!

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    Reader Interactions

    Comments

    1. Rita Newman says

      January 08, 2022 at 1:43 am

      Sounds delicioso, Jeremy! I will plan to make soon. Thank You ?

      Reply
      • Jeremy says

        January 09, 2022 at 2:32 am

        It's seriously fantastico! Give it a try and let me know what you think!

        Reply
    5 from 3 votes (3 ratings without comment)

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